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 is always a crowd pleaser!
Equipment
- 10 inch Cast Iron Pan
Ingredients
- 2 cups pulled pork (heated and coated in bbq sauce if desired)
- 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: 343kcalCarbohydrates: 22gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 904mgPotassium: 168mgFiber: 1gSugar: 17gVitamin A: 822IUVitamin C: 11mgCalcium: 334mgIron: 1mg
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.