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Teresa's Recipes Smoky BBQ Pulled Pork Nachos

Smoky BBQ Pulled Pork Nachos - Drawing inspiration from Southern pit barbecue, this recipe for smoky BBQ pulled pork nachos is a crowd-pleaser. The tortilla chips are generously loa

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Smoky BBQ Pulled Pork Nachos

Drawing inspiration from Southern pit barbecue, this recipe for smoky BBQ pulled pork nachos is a crowd-pleaser. The tortilla chips are generously loaded with tender shredded pork that's been slathered in a tangy and smoky barbecue sauce, then covered with a blanket of melted sharp cheddar cheese. Topped off with the fresh zing of jalapenos and green onions, and served alongside creamy guacamole and sour cream, these nachos offer a harmonious symphony of flavors and textures in every bite.

Serves 6

Ingredients

Guacamole
1 cup
Sour cream
1 cup
Green onions
3, thinly sliced
Jalapenos
2, thinly sliced
Cheddar cheese
2 cups, shredded
Barbecue sauce
1 cup
Pulled pork
2 cups
Tortilla chips
1 large bag (about 13 ounces)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Spread the tortilla chips evenly on a large baking sheet.
  3. In a bowl, mix together the pulled pork and barbecue sauce until the pork is fully coated.
  4. Evenly distribute the saucy pulled pork over the layer of tortilla chips.
  5. Sprinkle the shredded cheddar cheese all over the pork-topped chips, ensuring an even coverage.
  6. Bake the nachos in the preheated oven for about 10 minutes, or until the cheese is melted, bubbly, and slightly golden.
  7. Remove the nachos from the oven and immediately top with the sliced jalapenos and chopped green onions.
  8. Serve the nachos hot, with bowls of guacamole and sour cream on the side for dipping.

Tips

  • 💡 For a spicier kick, you can use pepper jack cheese instead of cheddar.
  • 💡 If you'd like to add more toppings, consider adding black beans, corn, or diced tomatoes.

Dietary Information

Servings: 6 Dish Type: Appetizer Prep Time: 15 minutes Cook Time: 10 minutes Calories: 550 Fat: 30g Carbs: 40g Protein: 20g Sodium: 800mg Sugar: 10g

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