Loaded Nachos Pulled Pork (Printable Version)

Crispy chips topped with pulled pork, melted cheese, jalapeños, and sour cream for a flavorful snack.

# What You Need:

→ Pulled Pork

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

→ Nachos Base

03 - 9 oz tortilla chips

→ Queso

04 - 1 tablespoon unsalted butter
05 - 1 tablespoon all-purpose flour
06 - 1 cup whole milk
07 - 1 1/4 cups shredded cheddar cheese
08 - 1/2 cup shredded Monterey Jack cheese
09 - 1/4 teaspoon garlic powder
10 - 1/4 teaspoon smoked paprika
11 - Salt, to taste

→ Toppings

12 - 1/2 cup pickled jalapeño slices
13 - 1/2 cup sour cream
14 - 1/4 cup chopped fresh cilantro
15 - 1/4 cup diced red onion
16 - 1 medium tomato, diced
17 - 1 avocado, diced (optional)
18 - Lime wedges, for serving

# How to Make It:

01 - Preheat oven to 375°F.
02 - If cold, combine pulled pork with barbecue sauce if using, and warm in a skillet over medium heat until heated through.
03 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in whole milk and cook until sauce slightly thickens, about 2 to 3 minutes. Add cheddar, Monterey Jack, garlic powder, smoked paprika, and a pinch of salt; stir until smooth and fully melted. Remove from heat.
04 - Arrange tortilla chips evenly on a large baking sheet or oven-safe platter. Top with warm pulled pork evenly. Drizzle half of the queso sauce over pork and chips.
05 - Place in preheated oven and bake for 8 to 10 minutes until heated through and chips are crisp at edges.
06 - Remove from oven and drizzle remaining queso over nachos. Evenly scatter jalapeño slices, diced red onion, tomato, avocado, and chopped cilantro on top.
07 - Add dollops of sour cream and serve immediately with lime wedges.

# Expert Advice:

01 -
  • The queso is silky and coats every chip without that greasy, gluey feeling you get from jarred cheese sauce.
  • Warm pulled pork sinks into the nachos and creates pockets of flavor that feel way more substantial than typical toppings.
  • You can prep everything ahead and bake the base while making the queso, so it all comes together fast.
02 -
  • If your queso breaks or looks grainy, you added cheese too fast or the heat was too high; next time whisk the milk in slowly and keep heat at medium.
  • The secret is not overloading one spot—spread toppings thin and wide so every chip gets some of everything, and the structure stays intact for eating.
03 -
  • If you're feeding a crowd, make the queso ahead and reheat it gently right before assembling; it actually stays smoother and more stable than making it fresh.
  • Pepper jack cheese adds real heat if your crowd likes spicy, but add it slowly because it can overpower the other flavors.
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