Loaded Nachos with Pulled Pork (Print View)

Crispy chips topped with pulled pork, creamy cheese sauce, jalapeños, and fresh garnishes for a tasty snack.

# Components:

→ Pulled Pork

01 - 2 cups cooked pulled pork
02 - 2 tablespoons barbecue sauce (optional)

→ Nachos Base

03 - 9 ounces tortilla chips

→ Queso

04 - 1 tablespoon unsalted butter
05 - 1 tablespoon all-purpose flour
06 - 1 cup whole milk
07 - 1¼ cups shredded cheddar cheese
08 - ½ cup shredded Monterey Jack cheese
09 - ¼ teaspoon garlic powder
10 - ¼ teaspoon smoked paprika
11 - Salt, to taste

→ Toppings

12 - ½ cup pickled jalapeño slices
13 - ½ cup sour cream
14 - ¼ cup chopped fresh cilantro
15 - ¼ cup diced red onion
16 - 1 medium tomato, diced
17 - 1 avocado, diced (optional)
18 - Lime wedges for serving

# Preparation Steps:

01 - Preheat oven to 375°F.
02 - If cold, mix pulled pork with barbecue sauce if desired, then warm in a skillet over medium heat until heated through.
03 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cook until slightly thickened, about 2 to 3 minutes. Add cheddar, Monterey Jack, garlic powder, smoked paprika, and salt. Stir until smooth and melted, then remove from heat.
04 - Spread tortilla chips evenly on a large baking sheet or oven-safe platter. Evenly distribute warm pulled pork over chips. Drizzle half of the queso over the top.
05 - Bake in preheated oven for 8 to 10 minutes until heated through and edges of chips turn crisp.
06 - Remove from oven. Drizzle remaining queso over nachos. Scatter jalapeños, diced red onion, tomato, avocado, and cilantro evenly on top.
07 - Top with dollops of sour cream and serve immediately with lime wedges.

# Expert Advice:

01 -
  • It tastes like a restaurant appetizer but comes together faster than you'd think.
  • The combination of creamy queso, crispy chips, and tender pork hits every texture at once.
  • You can prep everything ahead and assemble just before serving, which takes the stress out of entertaining.
02 -
  • Cold queso will seize and become impossible to drizzle smoothly, so make it fresh right before assembly and keep it warm while you build the nachos.
  • Overcrowding the baking sheet prevents proper heating—if you're doubling the recipe, make two separate batches rather than stacking everything on one sheet.
03 -
  • Make your queso up to two hours ahead and reheat it gently in a double boiler—this saves you stress during final assembly.
  • The secret nobody talks about is toasting your chips in the oven for three minutes before assembly, which refreshes them and makes them hold up better under toppings.
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