Pulled Pork Nachos
Prep20 mins
Cook15 mins
Total35 mins
Serves4
DifficultyEasy
Lukas's Note
Layer, don't dump. Chips, then toppings, then chips, then toppings again. One flat layer of nachos means half the chips end up bare. Build it in stacks.
Pulled Pork Nachos
Ingredients
Makes
4
servingsThe Nachos
- 1 bag tortilla chips
- 2 cups pulled pork, warmed
- 1 1/2 cups shredded cheddar and monterey jack blend
- 1/2 cup black beans, drained and rinsed
- 1/4 red onion, thinly sliced
- 1 jalapeño, thinly sliced
To Top
- 1/2 cup sour cream
- 1/4 cup pickled jalapeños
- 2 tbsp fresh cilantro, chopped
- to taste hot sauce
- 1 lime, cut into wedges
Equipment
Instructions
- Preheat. Preheat oven to 400°F (200°C) and line a sheet pan with foil.
- First layer. Spread half the chips on the pan. Top with half the pork, half the beans, half the onion, and half the cheese.
- Second layer. Repeat with the remaining chips, pork, beans, onion, and cheese.
- Bake. Bake 8–10 minutes, until the cheese is fully melted and bubbling.
- Top and serve. Pull from the oven and immediately top with sour cream, pickled jalapeños, cilantro, and hot sauce. Serve with lime wedges.
Nutrition per serving (estimated)
Calories
610 kcal
Protein
28 g
Carbs
46 g
Fat
34 g
Sodium
980 mg
Estimates only. Values vary based on ingredients and exact portion size.
Recipe Notes
- No leftover pork? Rotisserie chicken shredded and tossed with a little BBQ sauce works as a fast substitute.
- Keep chips crisp. Don't add sour cream or wet toppings until right after baking.
- Feeds a crowd. Easy to double on one large sheet pan for game day.
