Pulled Pork Nachos
The flavor of the sweet, tender barbecue pork combined with savory tortilla chips, baked under a blanket of melted cheese then topped with all of your favorite toppings, sounds like a dream come true.
Equipment
- 10 inch Cast Iron Pan
Ingredients
- 2 cups pulled pork coated in bbq sauce (optional)
- tortilla chips
- 1 cup cheddar cheese freshly grated
- 1 cup Monterey Jack cheese freshly grated
- 1/4 cup red onion diced
- 1/4 cup bbq sauce
- 2-3 jalapeños sliced
- 2 roma tomatoes deseeded and diced
- 1/4 cup sour cream
- 1/4 cup salsa
- 2 tablespoons cilantro
Instructions
- Preheat the oven to 400°F. Grab a 10 inch cast iron pan and spread an even layer of tortilla chips on the bottom of the pan.
- Add half of the pulled pork, half the red onions, half of the sliced jalapeños, 2 tablespoons of BBQ sauce and half of both freshly grated cheeses on top of the first layer of tortilla chips.
- Layer on another even layer of tortilla chips on top of the toppings.
- Add the remaining pulled pork, jalapeños, onions, BBQ sauce and cheese on top. Bake in the oven at 400°F for 5 minutes, or until the cheese is melted and the pork is hot. Remove and add the remaining toppings. Serve hot, and enjoy!
Notes
Storage - I don’t recommend saving the cooked nachos as leftovers because they will get soggy, and difficult to reheat. Instead, I would save the toppings, stored separately in different containers in the fridge until you’re ready to assemble.
Nutrition
Calories: 343kcal | Carbohydrates: 22g | Protein: 20g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 75mg | Sodium: 904mg | Potassium: 168mg | Fiber: 1g | Sugar: 17g | Vitamin A: 822IU | Vitamin C: 11mg | Calcium: 334mg | Iron: 1mg
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