Pulled Pork Nachos

Course Appetizer, Main Course

Cuisine American, Southern

Keyword pulled-pork-nachos, pulled-pork-recipes

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 587kcal

Preheat oven to 375°F. Lightly spray a large rimmed grill pan or baking sheet with cooking spray. Set aside.
Assemble: Spread a layer of tortilla chips to completely cover the pan allowing the chips to overlap, don't leave any bare spots.
Sprinkle the chips with 1/2 of the shredded cheese, then drizzle chips with 1/2 of the warm queso.
Arrange black beans over the queso then evenly distribute the pulled pork over the top.
Drizzle generously with barbecue sauce. (You can eyeball the amount, a thicker BBQ sauce works best.)
Top with a light drizzle of queso (About 1/2 of what's left, save the remaining to serve on the side), Top with the last 1 1/2 cups of shredded cheese.
Transfer the pan to the oven and bake for 15-20 minutes or until the cheese is bubbly and golden.
Serve immediately garnished with pico de gallo and green onions with remaining queso, salsa, guacamole, olives, jalapenos, sour cream and guacamole on the side.

Protein: You can use any leftover pulled pork or shredded pork for this recipe. You can also adapt it using pulled chicken.

Barbecue Sauce: You can use your favorite flavor and brand of barbecue sauce. A thicker barbecue sauce works best.

Beans: You could use light red kidney beans or pinto beans in place of black beans.

Toppings: The sky's the limit with toppings. You can add pickled jalapeños to the nachos for added kick, fresh cilantro, diced avocado, shredded lettuce or any of your favorite toppings.

Cheese: You can use pepper jack cheese, monterey jack cheese for added spice or plain ole cheddar cheese, in place of colby jack cheese.