Nachos are another go to game food for me.
Actually when we go to the bar to watch any sport, I always crave nachos. The problem is the boy always wants wings, hence the Buffalo Chicken Nachos I made last year. They were delicious, but this year was all about taking one dish and turning it into a couple of different things.
That's where these nachos come in. I had the Beer Braised Pulled Pork leftover, so why not turn it into a delicious tray of nachos?
That's how I think, anyway.
These were quite tasty and I love the subtle heat the the jalapeno cheese adds, as well as the chipotle lime sour cream. You can also use hot salsa for even more heat. It's basically something you can customize to your taste, more salsa, less pork. Whatever you and your guests feel like you can make.
I'll absolutely be making nachos this Sunday, will you? Please share your favorite recipes in the comments.
Pulled Pork Nachos
A delicious use for leftover pulled pork.
- 1 bag tortilla chips
- 1 1/2 cups pulled pork
- 2 cups your favorite salsa
- 3/4 cup black beans - drained and rinsed
- 1 1/2 cups jalapeno havarti or pepper jack - shredded
- 1 cup cheddar cheese - shredded
- 1/2 cup low fat sour cream
- 1/2 tsp ground chipotle chili
- 1/4 cup cilantro leaves
- 1 lime wedge
1. Turn on the broiler, to low if you have a choice of settings. Line a large cookie sheet with aluminum foil. Spread the chips in a single layer on the sheet. 2. In a medium bowl mix the pork, salsa and black beans. Tasting and adding more salsa or beans as needed. 3. Spread the pork mixture evenly all over the chips. Top with both cheeses. Place under the broiler for about 5 minutes, keeping an eye on it to prevent burning.4. While the nachos broil, mix the sour cream, chipotle and lime. Transfer to a squeeze bottle or a sandwich bag that you can snip the corner on. 5. Pull the nachos from the oven, drizzle with chipotle lime sour cream and sprinkle with cilantro. Enjoy!
DetailsPrep time: Cook time: Total time: Yield: enough for 4-6