Pulled Pork Nachos

5 from 1 vote

Pulled Pork Nachos come together fast with BBQ pork, chicken, or beef from the fridge or store. Top and serve immediately.

Prep Time15

Cook Time8

Total Time23

Course: Dinner, Lunch

Cuisine: American

Keyword: Pulled Pork Nachos

Servings: servings

Author: Chelsea Lords

Cost: $7.37

Equipment

Rimmed sheet pan plus parchment paper

Ingredients

8 ounces tortilla chips (sturdy ones!)
1 cup pulled BBQ meat (pork, chicken, or beef), coarsely chopped
BBQ sauce if needed (see note 1)
1 packed cup shredded Monterey Jack cheese
1 packed cup shredded sharp Cheddar cheese
1 cup black beans drained & rinsed

Toppings Of Your Choice

avocado diced, or guacamole, to taste
sour cream to taste
coarsely chopped cilantro optional, to taste (or add sliced green onions)
limes cut into wedges, optional, for serving
jalapeños thinly sliced, optional for serving (fresh or jarred)

US - Metric

Instructions

Preheat oven to 375˚F.
If the pulled meat is cold, cut it into bite-sized pieces and warm it in a skillet with a bit of olive oil. Add BBQ sauce if needed for moisture. Set aside.
Spread the tortilla chips in a single, slightly overlapping (not stacked) layer on a parchment-lined rimmed sheet pan. Bake for 3 to 5 minutes, depending on chip thickness, until lightly crisp and fragrant.
Layer half of the cheese over the hot chips, then add the pulled meat and black beans. Finish with the remaining cheese. Return the pan to the oven and bake for 5 to 7 minutes, or until the cheese is melted and bubbly.
Top with your favorite toppings and enjoy right away for the best texture and flavor.

Video

Notes

Note 1: If you're using leftover pulled pork, you may want to stir in a little extra BBQ sauce before adding it to the nachos. Store-bought BBQ meats are usually sauced already, so adjust to your liking.

Storage: These nachos are best eaten straight out of the oven. Have toppings prepped and ready before they finish baking.

Nutrition