Loaded Nachos Pulled Pork (Print)

Crispy chips layered with pulled pork, creamy cheese, spicy jalapeños, and fresh toppings for an irresistible bite.

# Components:

→ Pulled Pork

01 - 2 cups cooked pulled pork
02 - 2 tablespoons barbecue sauce (optional)

→ Nachos Base

03 - 9 oz tortilla chips

→ Queso

04 - 1 tablespoon unsalted butter
05 - 1 tablespoon all-purpose flour
06 - 1 cup whole milk
07 - 1 1/4 cups shredded cheddar cheese
08 - 1/2 cup shredded Monterey Jack cheese
09 - 1/4 teaspoon garlic powder
10 - 1/4 teaspoon smoked paprika
11 - Salt, to taste

→ Toppings

12 - 1/2 cup pickled jalapeño slices
13 - 1/2 cup sour cream
14 - 1/4 cup chopped fresh cilantro
15 - 1/4 cup diced red onion
16 - 1 medium tomato, diced
17 - 1 avocado, diced (optional)
18 - Lime wedges, for serving

# Directions:

01 - Preheat oven to 375°F (190°C).
02 - If using cold pulled pork, combine with barbecue sauce if desired and warm in skillet over medium heat until hot.
03 - Melt butter in saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cook until slightly thickened, about 2–3 minutes. Add cheddar, Monterey Jack, garlic powder, smoked paprika, and salt; stir until smooth and melted. Remove from heat.
04 - Spread tortilla chips evenly on a large baking sheet or oven-safe platter. Top with warmed pulled pork, distributing evenly. Drizzle half of the queso over the pork and chips.
05 - Bake in the preheated oven for 8–10 minutes until heated through and edges of chips are crisp.
06 - Remove from oven, drizzle remaining queso over nachos. Scatter jalapeños, red onion, tomato, avocado, and cilantro on top.
07 - Dollop sour cream on top and serve immediately with lime wedges.

# Expert Advice:

01 -
  • The queso is silky and actually tastes like real cheese, not a processed shortcut.
  • You can prep almost everything ahead and assemble in minutes when guests arrive.
  • It's the kind of dish that feels fancy but requires zero fancy cooking skills.
02 -
  • Don't make the queso more than thirty minutes ahead—it thickens as it sits and won't drizzle smoothly once it cools.
  • The chips can only stay in the oven so long before they soften into cardboard, so timing is everything and baking more than ten minutes is a mistake.
03 -
  • Make your queso while the oven preheats so you're not scrambling with hot sauce and hot chips at the same time.
  • If your queso breaks or becomes grainy, whisk in a splash of milk off heat and it usually comes back together smoothly.
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