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BBQ Pulled Pork Nachos Recipe

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4.3 from 3 reviews

This BBQ Pulled Pork Nachos recipe is a vibrant and flavorful dish perfect for sharing at gameday events, backyard barbecues, or casual dinners. Made using leftover pulled pork combined with barbecue sauce, tortilla chips, a blend of Mexican cheeses, colorful chopped bell peppers, and red onions, these nachos are baked to melty perfection and topped with pickled jalapeños and fresh cilantro. Ready in just 30 minutes, this recipe brings bold smoky and tangy flavors to your table with an easy preparation method.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Meat and Sauce

  • 1 ½ cups pulled pork
  • ½ cup barbecue sauce, divided

Base

  • 12 oz. tortilla chips, restaurant-style

Cheese

  • 1 cup shredded Mexican-style cheese blend

Vegetables

  • ¼ cup chopped red onion
  • ¼ cup chopped green bell pepper
  • ¼ cup chopped orange bell pepper
  • ¼ cup chopped yellow bell pepper

Garnishes

  • Pickled jalapeños for garnish
  • Chopped cilantro for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a nonstick baking mat to prevent sticking and make cleanup easier.
  2. Mix Pulled Pork and BBQ Sauce: In a bowl, combine 1 ½ cups of pulled pork with ¼ cup of barbecue sauce. Use tongs to toss them together thoroughly so the pork is evenly coated with the sauce.
  3. Arrange Chips and Cheese: Spread 12 oz. of restaurant-style tortilla chips evenly on the bottom of the prepared sheet pan. Then sprinkle 1 cup of shredded Mexican-style cheese blend over the chips for a cheesy base.
  4. Add BBQ Pulled Pork: Distribute the BBQ-coated pulled pork evenly on top of the shredded cheese layer.
  5. Top with Vegetables: Scatter ¼ cup each of chopped red onion, green bell pepper, orange bell pepper, and yellow bell pepper evenly over the pork layer to add vibrant color and fresh flavor.
  6. Bake: Place the sheet pan in the oven and bake for 20-25 minutes, or until the cheese has melted completely and is bubbly.
  7. Cool Slightly: Remove from oven and allow the nachos to cool for 5-10 minutes, which helps the layers set and makes them easier to serve.
  8. Finish and Garnish: Drizzle the remaining ¼ cup of barbecue sauce over the nachos. Garnish generously with pickled jalapeños and chopped cilantro for an extra burst of flavor and heat.
  9. Serve: Serve the nachos warm as a shareable appetizer or main dish perfect for parties and casual meals.

Notes

  • Customize the flavors by choosing your favorite BBQ sauce and cheese. You can shred your own cheese or use pre-shredded for convenience.
  • Add extra garnishes such as nacho cheese, queso, pico de gallo, sour cream, or salsa after baking for enhanced flavor.
  • Storage: Let nachos cool completely, then store in an airtight container in the refrigerator for 2-3 days. Note that chips will lose their crispness and can become soggy.
  • Reheating: Place nachos on a sheet pan and reheat in the oven at 325°F for 10-15 minutes or use a toaster oven to regain some crispiness.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/bbq-pulled-pork-nachos-recipe/