Description
These baked BBQ pulled pork nachos are piled high with juicy shredded pork, a tangy cilantro lime coleslaw, melty cheddar and Monterey Jack cheeses, and sliced jalapeños for the perfect touch of heat. Ideal as a shareable appetizer or a fun and easy dinner, these nachos are big on flavor and ready in just 20 minutes.
Ingredients
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8 ounces pulled pork
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6 tablespoons BBQ sauce, divided
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6 ounces corn tortilla chips
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4 ounces sharp cheddar cheese, shredded
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4 ounces Monterey Jack cheese, shredded
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2 cups coleslaw
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Sliced jalapeños, for serving
Instructions
Preheat the oven to 350°F (175°C). Line a large baking sheet with aluminum foil and lightly coat with nonstick spray. Set aside.
In a small bowl, toss the pulled pork with 3 tablespoons of BBQ sauce until evenly coated. Set aside.
Spread the tortilla chips out in a single layer on the prepared baking sheet. Sprinkle half of both cheeses over the chips. Evenly distribute the BBQ pork over the cheese layer, then top with the remaining cheese.
Transfer the sheet pan to the preheated oven and bake for 12–15 minutes, or until the cheese is fully melted and bubbly.
Remove the nachos from the oven. Top immediately with coleslaw and sliced jalapeños, then drizzle with the remaining 3 tablespoons of BBQ sauce. Serve hot and enjoy!
Notes
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Pulled Pork Tip: Use store-bought or leftover pulled pork. Just be sure it’s well-seasoned and not overly saucy to keep the chips crisp.
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Cheese Swaps: Pepper jack, smoked gouda, or mozzarella all make delicious alternatives.
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Coleslaw Shortcut: Use pre-shredded cabbage mix and toss it with your favorite cilantro lime dressing.
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Extra Heat: Add pickled jalapeños, hot sauce drizzle, or crushed red pepper for more spice.
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Serving Suggestion: Pair with sour cream, avocado, or extra BBQ sauce on the side.
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Leftovers: Best enjoyed fresh. Reheat leftovers in the oven at 350°F to restore crispness—avoid microwaving to prevent sogginess.