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Pulled Pork Nachos Recipe

parchment paper (for easy clean up).

  • Spread the tortilla chips out on the prepared baking sheet. Top with half of the cheese.
    13 ounces tortilla chips,12 ounces colby jack cheese
  • Evenly spread the pinto beans and pulled pork out on the chips and cheese.
    2 cups pulled pork,1 cup pinto beans
  • Sprinkle on the rest of the cheese and then top the nachos with the sliced jalapeno.
    12 ounces colby jack cheese,1 jalapeno
  • Bake for 10 to 15 minutes or until cheese is melted and bubbling.
  • Remove from the oven and let cool 2-3 minutes before drizzling on the crema mexicana and sprinkling on the cilantro.
    2 tablespoons Mexican crema
  • Serve warm with your choice of extra toppings.
    1 to 2 jalapenos,¼ cup cilantro,avocado,pico de gallo,red onions,olived,tomatoes
  • Remove the nachos from the oven and let cool for a few minutes. Add any desired topping and serve immediately. Enjoy!

Notes

Storage Information

Nachos are always best enjoyed right after being prepared but leftover nachos should be stored in an airtight container in the refrigerator for up to 3 days.

To reheat, cook in the air fryer until warmed through or place in the oven until warmed up.

Nutrition

Calories: 710kcal | Carbohydrates: 65g | Protein: 31g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 90mg | Sodium: 1035mg | Potassium: 323mg | Fiber: 6g | Sugar: 13g | Vitamin A: 802IU | Vitamin C: 7mg | Calcium: 515mg | Iron: 3mg

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