BBQ Pulled Pork Nachos
Have leftover pulled pork? Shred it, and use it to make these BBQ Pulled Pork Nachos! This loaded nachos recipe has crispy chips, cheese, pulled pork, BBQ sauce and other fresh toppings.
Ingredients
- 13 ounces tortilla chips, restaurant style
- 12 ounces Mexican-blend cheese, shredded, divided
- 2 cups pulled pork, shredded
Toppings:
- 4 tablespoons BBQ sauce
- 3 tablespoons crema mexicana
- 1 jalapeno, seeded, sliced
- 1 roma tomato, seeded, diced, or cherry tomatoes
- 1/2 small red onion, diced
- ¼ cup fresh cilantro, chopped
- 1 tablespoon fresh lime juice
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Prepare a large rimmed baking sheet or large cast iron skillet with cooking spray. Or, for easy cleanup, line the baking sheet with aluminum foil first.
- Place the tortilla chips in a single layer on the baking sheet and sprinkle on about ½ of the shredded cheese on top.
- Place pork onto the chips and cheese, as evenly as possible.
- Sprinkle the chips with a second layer of cheese, using the rest of the shredded cheese.
- Place the pan in the preheated oven. Bake for 6-9 minutes or until the cheese is melted and beginning to brown.
- Remove from the oven and let cool 2-3 minutes. Then, drizzle on the crema mexicana and BBQ sauce. Then, add the tomato, onion, cilantro and lime juice.
- Serve warm.
Notes
Feel free to line your sheet pan with parchment paper or aluminum foil for easy cleanup!
Check the notes above the recipe card for recipe substitution ideas.
If you dont have crema mexicana, mix 2 tablespoons sour cream with 1 teaspoon lime juice to thin it out, then drizzle over the nachos.
Serving: 1, Calories: 649kcal, Carbohydrates: 60g, Protein: 29g, Fat: 33g, Saturated Fat: 13g, Polyunsaturated Fat: 17g, Trans Fat: 1g, Cholesterol: 86mg, Sodium: 977mg, Fiber: 5g, Sugar: 15g
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