BBQ Pulled Pork Nachos
Pulled Pork Nachos are a perfect shareable appetizer, made with shredded BBQ meat piled high on cheesy chips and they're ready in 20 minutes!
Servings: 8
Ingredients
Nachos
- 2 cups Pulled pork Feel free to use more meat
- 12 ounce Bag of Tortilla chips
- 1 Red onion thinly sliced strips
- BBQ sauce to taste
- 2 cups Freshly grated Jack cheese
- 2 cups Freshly grated Cheddar cheese
Optional Toppings
- Take your pick: Diced tomatoes or salsa, pickled jalapenos, pickled red onions, cilantro, sour cream, guacamole
Instructions
- Preheat oven to 425 degrees F. Line a large baking sheet with foil and spray with nonstick cooking spray.
- Arrange half of the tortilla chips on the sheet pan. Build the nachos layer by layer – pulled pork, then sliced onions, then a drizzle of BBQ sauce, then cheese. Repeat as desired or until you’ve used up all the ingredients.
- Bake at 425 degrees for 10-15 minutes.
- Top with sour cream, guacamole, cilantro, pickled red onions and pickled jalapenos and serve immediately.
Notes
This recipe will make 8 decent sized servings as a shareable appetizer. If you’re planning on serving for your main meal, you will get at least 4-6 large portions.
Nachos are best served when they are fresh out of the oven. If that’s not possible, try to keep the toppings separate from the baked nachos.
When you’re ready to reheat, I suggest using a foil-lined sheet pan and an oven or toaster oven. Heat at 200℉ for about 15 minutes, then top and enjoy!
Nutrition
Calories: 552kcal | Carbohydrates: 45g | Protein: 24g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 79mg | Sodium: 939mg | Potassium: 163mg | Fiber: 3g | Sugar: 13g | Vitamin A: 611IU | Vitamin C: 2mg | Calcium: 491mg | Iron: 2mg
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