|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 51g||66%|
|Saturated Fat 17g||85%|
|Total Carbohydrate 95g||34%|
|Dietary Fiber 10g||37%|
|Total Sugars 40g|
|Vitamin C 28mg||139%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pulled pork nachos are the perfect one-pan appetizer for game day or for a late night snack. We used premade pulled pork to make this recipe even easier, but this nacho recipe is a great way to use up leftover pulled pork when you’re tired of eating sandwiches. The chips are smothered in cheese, guacamole, pico de gallo, jalapenos, and barbecue sauce. It’s salty, sweet, spicy, and won’t last long once you pull them out of the oven!
The clean up is super easy, since everything is made on one sheet pan. It's easy to assemble and can even be done with the kids.
Gather the ingredients.
Shred pulled pork and toss with 1/2 cup barbecue sauce.
Preheat oven to 400 F. Spray a baking sheet with cooking spray, or line with parchment paper or aluminum foil. Spread tortilla chips into an even layer. The chips can overlap a little, but allow each chip its own space for maximum cheese coverage.
Top chips with pulled pork, spreading out evenly over chips. You can use more or less pulled pork depending on how much you have leftover.
Spread cheese evenly over chips and pulled pork. (Mix Monterey jack and cheddar together before sprinkling, if you wish.)
Bake nachos on center rack for 10 to 12 minutes or until cheese is melted and pork is warmed through.
Top nachos with dollops of guacamole and pico de gallo. Add jalapenos and scallions.
Add remaining 1/4 cup of barbecue sauce to a small plastic bag and add ranch to its own bag. Cut a tiny hole in the corner of each bag, then drizzle sauces over top nachos. Serve immediately with lime wedges, if desired.
- Use pickled jalapenos instead of fresh.
- Make your own guacamole or pico de gallo.
- Make your own pulled pork.
- Replace the Monterey jack with pepper jack cheese for an extra spicy bite.
To keep the chips from getting soggy make sure to not include the wetter ingredients during the baking process. Pico de gallo, guacamole, barbecue, and ranch dressings are added at the very end, right before you are ready to eat. Also cook the nachos at a higher temperature so the cheese melts quickly.