Pulled Pork Nachos
Pulled pork nachos are so easy to make on a sheet pan and make the perfect appetizer.
- Serves: 4 persons
- 2cups pulled pork
- ¾cup barbecue sauce
- 1bag tortilla chips
- 1cup Monterey jack cheese
- 1cup cheddar cheese
- 1cup guacamole
- 1cup pico de gallo
- 1fresh jalapeno, sliced
- ¼cup scallions, sliced
- ¼cup ranch dressing
- Lime wedges, for garnish
Step 1Gather the ingredients.
Step 2Shred pulled pork and toss with 1/2 cup barbecue sauce.
Step 3Preheat oven to 400 F. Spray a baking sheet with cooking spray, or line with parchment paper or aluminum foil. Spread tortilla chips into an even layer. The chips can overlap a little, but allow each chip its own space for maximum cheese coverage.
Step 4Top chips with pulled pork, spreading out evenly over chips. You can use more or less pulled pork depending on how much you have leftover.
Step 5Spread cheese evenly over chips and pulled pork. (Mix Monterey jack and cheddar together before sprinkling, if you wish.)
Step 6Bake nachos on center rack for 10 to 12 minutes or until cheese is melted and pork is warmed through.
Step 7Top nachos with dollops of guacamole and pico de gallo. Add jalapenos and scallions.
Step 8Add remaining 1/4 cup of barbecue sauce to a small plastic bag and add ranch to its own bag. Cut a tiny hole in the corner of each bag, then drizzle sauces over top nachos. Serve immediately with lime wedges, if desired.