BBQ Pulled Pork Nachos Recipe
These nachos have it all! They’re crunchy, cheesy, smoky, spicy, sweet, and tangy. They’re the perfect cross between classic nachos and a bbq pulled pork sandwich.
Servings: 4 servings
- 8 ounces Pulled Pork
- 6 TBSP BBQ Sauce divided
- 6 ounces Corn Tortilla Chips
- 4 ounces Sharp Cheddar Cheese shredded
- 4 ounces Monterrey Jack Cheese shredded
- 2 cups Coleslaw
- Sliced Jalapeños for serving
Preheat oven to 350 degrees. Line a baking sheet with aluminum foil and lightly coat with baking spray, set aside.
Mix together the pulled pork and 3 TBSP of BBQ sauce, set aside.
Spread the tortilla chips in a single layer on the prepared baking sheet. Cover with half of the cheddar and Monterrey Jack cheeses. Top the cheese with an even layer of pork and finally cover all the nachos with the remaining cheese.
Bake nachos in preheated oven for 12 – 15 minutes, or until cheese is fully melted and bubbly. Remove from oven.
Top hot nachos with coleslaw, jalapeños, and drizzle with remaining BBQ sauce. Serve immediately.
Calories: 548kcal | Carbohydrates: 38g | Protein: 30g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 89mg | Sodium: 969mg | Potassium: 406mg | Fiber: 3g | Sugar: 8g | Vitamin A: 536IU | Vitamin C: 13mg | Calcium: 512mg | Iron: 2mg