Crispy tortilla chips layered with pulled pork, creamy cheese, spicy jalapeños, and cool sour cream.
# What You'll Need:
→ Pulled Pork
01 - 2 cups cooked pulled pork, warmed
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 - 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 fully preheat.
02 - If using cold pulled pork, combine with barbecue sauce if desired, and heat gently in a skillet over medium heat until warmed through.
03 - Melt butter in a saucepan over medium heat, whisk in flour and cook for one minute. Gradually whisk in whole milk and cook until the mixture thickens slightly, about 2 to 3 minutes. Remove from heat and stir in cheddar, Monterey Jack, garlic powder, smoked paprika, and salt until smooth.
04 - Distribute tortilla chips evenly across a large baking sheet or oven-safe platter. Layer warmed pulled pork uniformly over the chips, then drizzle half of the queso sauce over the top.
05 - Place assembled nachos into the preheated oven and bake for 8 to 10 minutes until heated through and chip edges are crisp.
06 - Remove from oven, drizzle remaining queso over the nachos, and scatter jalapeño slices, diced red onion, tomato, avocado, and cilantro evenly. Finish with dollops of sour cream and serve immediately with lime wedges.
