This easy- to-assemble recipe pulls double duty – it can serve as a quick family supper option guaranteed to become a weeknight favorite, or as a laidback party food that is hearty enough to feed a crowd. You can even prep the ingredients in advance (chop the tomatoes, cut the kernels from the ear of corn, shred the cheese and keep in the fridge), pick up some shredded smoked pork from your favorite BBQ joint on the way home, and quickly assemble and bake this recipe in just 15 minutes.This recipe is very “user-friendly” because you can add more of an ingredient, serve garnishes on the side, or make whatever alterations to the recipe needed to personalize the recipe. Use a shredded rotisserie chicken instead of smoked pork, for example, or add sweet pineapple chunks before baking. Whether you serve these nachos to the family or a game-day crowd, this recipe is sure to be a winner.

Pulled Pork Nachos

(9-oz.) pkg. tortilla chips (such as Tostitos Cantina)

refried black beans, warmed

pork

pepper Jack cheese, shredded (about 4 cups)

sour cream

lime juice (from 1 large lime)

medium-size ripe avocado, chopped

plum tomato (from 1 large tomato)

corn kernels (from 1 ear)

pickled jalapeño chile

cilantro leaves (from 1 bunch cilantro)

Preheat oven to 500°F. Line a large rimmed baking sheet with aluminum foil. Arrange layers of chips, beans, pork, and cheese on prepared baking sheet. Bake in preheated oven until cheese is melted and chips are lightly browned, about 5 minutes.


Meanwhile, stir together sour cream and lime juice in a small bowl. Set aside.


Remove nachos from oven; immediately sprinkle with avocado, tomato, corn, jalapeño, and cilantro. Drizzle with sour cream mixture. Serve immediately.


pulled pork nachos

Total: 15 minutes

Servings: 4

Author : Southern Living

Ingredients

Instructions

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