Save to Pinterest My friend showed up one Friday night with a container of leftover pulled pork from a work barbecue, and we stared at it like a puzzle waiting to be solved. Nachos seemed obvious, but we weren't interested in just dumping toppings on chips—we wanted something that felt intentional and messy in all the right ways. The moment we drizzled that homemade queso over everything and slid the whole thing into the oven, I knew we'd stumbled onto something worth repeating. Now these loaded nachos are my go-to when people are coming over and I want something that looks impressive but doesn't require any pretense.
I made these for a small gathering and watched people actually pause mid-conversation to appreciate how the warm cheese was still bubbling and the chips hadn't gone soggy—that balance matters more than you'd think. Someone asked for the recipe that night, and I realized it wasn't complicated at all, just thoughtful choices at each step.
Ingredients
- Cooked pulled pork (2 cups): This is your anchor—use something you trust, whether that's homemade or from your favorite barbecue spot, because the quality here shows.
- Barbecue sauce (2 tablespoons, optional): A light brush of this keeps the pork moist and adds a subtle tang that plays well with everything else.
- Tortilla chips (9 oz): Get good ones that won't shatter when you pick them up; texture matters as much as flavor here.
- Unsalted butter and all-purpose flour (1 tablespoon each): This is your roux base for the queso—don't skip this step even though it feels fussy because it prevents the sauce from being grainy.
- Whole milk (1 cup): Use the full-fat version because low-fat milk will make the queso thin and disappointing.
- Cheddar cheese (1¼ cups, shredded) and Monterey Jack (½ cup, shredded): The Monterey Jack adds a subtle creamy depth that pure cheddar can't quite reach alone.
- Garlic powder and smoked paprika (¼ teaspoon each): These are gentle seasoning touches that sneak in without overwhelming anything else.
- Pickled jalapeños (½ cup), sour cream (½ cup), fresh cilantro (¼ cup), red onion (¼ cup), and tomato (1 medium, diced): These toppings create layers of temperature, texture, and brightness that make each bite interesting.
- Avocado (1 medium, optional) and lime wedges: The avocado softens things and the lime brings everything into focus.
Instructions
- Heat your oven and prep your pork:
- Set the oven to 375°F—this temperature is just hot enough to crisp the chip edges without burning them. If your pork is cold, warm it in a skillet over medium heat with a light brush of barbecue sauce, just until it's steaming and ready to go.
- Build your queso:
- Melt the butter in a saucepan, whisk in flour to form a paste, then cook for about a minute until it stops tasting raw. Add the milk slowly, whisking constantly so you don't end up with lumps, then let it bubble gently for a couple minutes until it thickens just enough to coat a spoon. Stir in both cheeses, the garlic powder, and smoked paprika, along with a pinch of salt—taste it as you go because you might not need much more than that.
- Layer and bake:
- Spread the tortilla chips in an even layer on your baking sheet, scatter the warm pork across them, and drizzle half the queso over everything. Bake for 8 to 10 minutes until the chips smell toasted and the edges have darkened just a little.
- Finish and serve:
- Pull everything out and immediately drizzle the remaining queso over top while it's still steaming—this final pour is important because it melts into all the crevices. Scatter the jalapeños, red onion, tomato, and cilantro across everything, add dollops of sour cream, and serve right away with lime wedges so people can squeeze them over their portions.
Save to Pinterest There's something about nachos that brings people together in a way other foods don't—no one's worried about manners or doing it right, everyone's just reaching and enjoying. That's when I knew this recipe had hit its mark.
Shortcuts and Substitutions That Work
If you're short on time, skip making queso from scratch and use a good quality jarred version, though the homemade route really does taste noticeably better once you see how simple it is. For the pulled pork, rotisserie chicken works in a pinch, but pulled pork has a richness that chicken can't quite match—if you go that route, add a touch more barbecue sauce to compensate. Pepper jack cheese instead of Monterey Jack will make everything spicier, and Greek yogurt instead of sour cream gives you something lighter without losing any of the tangy element.
Why This Works as a Party Dish
The beauty of nachos is that you can make them look abundant without fussing over individual plating, and everyone can customize their bites with extra jalapeños or less sour cream depending on what they want. Unlike a lot of appetizers that need last-minute assembly, these come together quickly once the queso is made, which means you're not stuck in the kitchen while people are arriving.
Making It Your Own
Once you've made this version, you'll start seeing variations everywhere—black beans scattered between the chips add substance, corn kernels bring sweetness, and crispy bacon crumbles are never wrong. The framework is flexible, so treat this as a starting point rather than a rule.
- Try adding a handful of crispy bacon pieces or chorizo for a smokier dimension.
- A few diced pickles mixed into the sour cream before dolloping add brightness and unexpected depth.
- Skip the avocado if your guests don't eat it, but don't skip the lime wedges because they're essential for bringing all the flavors into focus.
Save to Pinterest Loaded nachos with pulled pork are one of those dishes that taste like celebration without requiring any formal effort. Make them for people you want to make happy.
Recipe FAQs
- → What type of cheese is best for the queso?
A combination of shredded cheddar and Monterey Jack cheese creates a creamy, flavorful queso with a slight melt and rich taste.
- → Can I prepare the pulled pork ahead of time?
Yes, pulled pork can be cooked beforehand and warmed with barbecue sauce before assembling the nachos.
- → How do I keep the chips from getting soggy?
Bake the assembled nachos briefly to maintain the chips’ crispness while allowing toppings to meld.
- → Are there alternatives to sour cream for topping?
Greek yogurt works well as a lighter, tangy substitute for sour cream.
- → What drinks pair well with loaded nachos?
Classic margaritas or cold Mexican lagers complement the smoky and spicy flavors beautifully.