Loaded Nachos Pulled Pork (Printable)

Crispy chips, tender pulled pork, creamy cheese, and spicy jalapeños layered for a delicious snack.

# What You'll Need:

→ Pulled Pork

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

→ Nachos Base

03 - 9 ounces tortilla chips

→ Queso

04 - 1 tablespoon unsalted butter
05 - 1 tablespoon all-purpose flour
06 - 1 cup whole milk
07 - 1¼ cups shredded cheddar cheese
08 - ½ cup shredded Monterey Jack cheese
09 - ¼ teaspoon garlic powder
10 - ¼ teaspoon smoked paprika
11 - Salt, to taste

→ Toppings

12 - ½ cup pickled jalapeño slices
13 - ½ cup sour cream
14 - ¼ cup chopped fresh cilantro
15 - ¼ cup diced red onion
16 - 1 medium tomato, diced
17 - 1 avocado, diced (optional)
18 - Lime wedges for serving

# How to Make It:

01 - Set the oven temperature to 375°F and allow it to reach the desired heat.
02 - If chilled, combine pulled pork with optional barbecue sauce and heat in a skillet over medium heat until hot.
03 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, stirring constantly until slightly thickened, about 2 to 3 minutes. Incorporate cheddar, Monterey Jack, garlic powder, smoked paprika, and salt, stirring until melted and smooth. Remove from heat.
04 - Arrange tortilla chips evenly on a large baking sheet or oven-safe platter. Layer warm pulled pork evenly over the chips. Drizzle half of the queso sauce over the pork and chips.
05 - Place assembled nachos in the oven and bake for 8 to 10 minutes until heated through and edges of chips crisp.
06 - Remove from oven. Drizzle remaining queso over the nachos. Evenly distribute jalapeños, diced red onion, tomato, avocado, and cilantro on top.
07 - Add dollops of sour cream over the nachos and serve immediately with lime wedges on the side.

# Expert Hints:

01 -
  • The queso is silky and rich without any weird artificial taste—you actually know what's in it.
  • You can make everything ahead except the final assembly, which means less stress when guests arrive.
  • Somehow it manages to be both indulgent and shareable, which is the sweet spot for good food.
02 -
  • Don't assemble everything on the cold baking sheet—warm pork and warm queso matter because they'll stay that way just long enough for everyone to eat, but cold components mixed with heat creates a soggy mess.
  • The second pour of queso at the end is what separates these from ordinary nachos; holding some back lets you create those pockets of richness that people will notice.
03 -
  • Have all your toppings prepped and in small bowls before you even start cooking—this makes the final assembly feel effortless and keeps everything hot.
  • If you're making the queso ahead, reheat it gently in a double boiler so it stays smooth instead of becoming grainy or separating.
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