Pulled Pork Nachos

Name: Pulled Pork Nachos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: Mexican
Ingredients: 13 oz corn tortilla chips; 4 cup shredded Monterey Jack cheese; 1 cup sliced pickled jalapeños, drained; 1½ lb prepared barbecued pulled pork; 1 whole avocado, halved and pitted; ¼ whole red onion, finely chopped; ½ whole fresh lime juice; ¼ cup fresh cilantro, chopped, divided; salt; black pepper; ½ cup sour cream for serving

Recipe GLPR61cde209d00d6f

Rate this recipe

Mexican

Appetizer

25 min

960 cal

Servings: 6

Oven

SNAP eligible

Crispy, layered nachos loaded with savory pulled pork, melted Monterey Jack cheese, and pickled jalapeños, then topped with a fresh guacamole made from mashed avocado, red onion, lime juice, and cilantro. A hearty Mexican-inspired main course that combines warm, cheesy goodness with bright, tangy flavors.

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Ingredients

13 oz corn tortilla chips

4 cup shredded Monterey Jack cheese

1 cup sliced pickled jalapeños, drained

1½ lb prepared barbecued pulled pork

1 whole avocado, halved and pitted

¼ whole red onion, finely chopped

½ whole fresh lime juice

¼ cup fresh cilantro, chopped, divided

salt

black pepper

½ cup sour cream for serving

Directions

Preheat oven to 375°F. Line a large baking sheet with aluminum foil to prevent sticking and make cleanup easier.
Spread the corn chips evenly across the prepared baking sheet in a single layer. Divide the shredded Monterey Jack cheese, pulled pork, and pickled jalapeños into three equal portions.
Top the chips with one-third of the cheese, pork, and jalapeños. Add another layer of chips, then repeat with the second portions of cheese, pork, and jalapeños. Finish with a final layer of chips and top with the remaining cheese, pork, and jalapeños.
Bake for 10 minutes, or until the cheese is fully melted and the chips have crisped slightly at the edges.
While the nachos bake, scoop the avocado flesh into a medium bowl. Add the finely chopped red onion, fresh lime juice, and cilantro. Mash with a fork until you reach your desired consistency—chunky or smooth is both fine. Season to taste with salt and black pepper.
Remove the nachos from the oven. Dollop the guacamole and sour cream over the top, then sprinkle with additional fresh cilantro if desired. Serve immediately while the cheese and chips are still warm.

Comments

Grocery List Plus Editorial Staff4.5

The ingredient list is dead simple—everything you'll find at Harris Teeter, Food Lion, or Walmart in a single trip, though quality avocados need picking and pulled pork runs $8–12 per pound at Charlotte chains, making the per-serving cost around $3–4 once you factor in the cheese and chips. The 25-minute timer is honest if you're using store-bought pulled pork; if you're shredding your own, add 15 minutes minimum and assume you've already cooked the pork earlier. This is pure weeknight comfort, feeds six with almost zero fussiness, and reheats acceptably under the broiler, though nachos are best fresh and will lose crunch if left sitting. A solid crowd-pleaser that doesn't demand technique or hunting, just a stop at the deli counter.