Without a doubt these are the best nachos ever, they are made with pulled pork, pinto beans and green chiles and not one, but TWO cheeses, so that every chip is covered in cheesy perfection!
You know how certain people have signature dishes they make? Well, if there were ever a signature dish that my husband makes, it is these nachos! My husband is the unofficial king of nachos in our house, he has the patience to toast the chips and layer on the different ingredients and then toast everything again. He also has the patience (and muscles) to shred the cheese by hand while I on the other hand, have the patience of a two year old and ask ‘are they done yet’ every few seconds. I’m sure it’s really fun to have me in the kitchen whenever these are made haha.
One of the keys of good nachos is to have really crispy chips. You don’t want soggy chips, so the steps that include baking the chips without toppings, then baking the chips with cheese, then baking the chips with all the toppings is not to be missed. This is what makes the nachos truly spectacular. I always just want to put all the toppings on and just eat nachos immediately (because let’s be real, I could eat nachos every day) but the extra steps of baking is truly notable in the end flavors, and it really doesn’t even take that long!
These nachos are made with my 3 ingredient pulled pork (which is super easy to make) – you put a pork shoulder in a slow cooker, liberally salt and pepper it, then add in a quartered red onion and pour soda in to cover the meat (usually two cans of either Pepsi or Coke), you then cook it on low for 8 hours and you’re left with this amazingly juicy and tender pulled pork. The pork works perfectly for the nachos because it carries a hint of sweetness that is complimented perfectly by the other ingredients.
Two cheese are used- pepperjack cheese for a little kick and heat, and then chipotle gouda is used for smokey notes. I’m all about lots of cheese on my nachos, so when my hubby was making these and I saw that he melted cheese on chips and then added more toppings and MORE cheese on top, I knew these would be a winner.
There’s nothing worse than having nachos and there not being enough cheese-to-chip or toppings-to-chips or something being off in that equation! I never worry about that with these. The chips are baked with half the cheese, then pulled pork, pinto beans, green chilies sprinkled on top and it is baked again. The end result is nothing short of amazing!
- 1 bag of tortilla chips (we use the Mission rounds - you want a thicker tortilla chip)
- 2 cups - about 1 lb pulled pork (I use my recipe for 3 ingredient pulled pork)
- 1 tsp each: cumin, chili powder, garlic salt and salt
- 1 can of pinto beans, drained (not rinsed)
- 1 can of diced green chiles (to your preferred heat level - we use medium)
- 8 oz pepperjack cheese, shredded
- 10 oz chipotle gouda, shredded
- for toppings/serving: cilantro, green onion, and sour cream
- I like to make the pork a day ahead of time so that everything is ready to go for nachos.
- Preheat oven to 300.
- Lay chips on a baking sheet. Bake for 5 minutes then remove from oven.
- While the chips are baking, shred the cheese in a big bowl and set aside.
- Remove chips from oven and sprinkle half the cheese on the chips. Return the pan to the oven and allow the cheese to melt (about 3-5 minutes.)
- In a frying pan over medium heat, heat the pulled pork and add in the seasonings (1 tsp each: cumin, chili powder, garlic salt and salt) and after 3 minutes stir in the can of pinto beans and green chiles and cook for 5 minutes, stirring occasionally.
- Remove chips from oven, and then spoon the pork, beans, and green chilies mixture on top and then sprinkle remaining cheese. Return to oven and bake for 5 minutes (or until the cheese has melted) then remove from oven and serve!
- I like to sprinkle some cilantro and green onions on top and then serve it with sour cream to dip in.
And could these be timed any more perfectly? Tomorrow is Cinco de Mayo, and this year I’m super jazzed!
Here are some recipe suggestions:
- Start the day off with some Mexican chocolate and raspberry bread pudding (Cinco de Mayo breakfast anyone?)
- A favorite of mine – Mexican street corn salad , it’s also great on avocado toast picture here of me recreating this recipe.
- Always delicious are Steak fajita tacos for two
- Salsa chicken tacos are a favorite of mine (super easy crock pot salsa chicken, have it waiting for you at the end of the day!)
- Have dinner ready in under 15 minutes with these Mexican Turkey burgers
- 20 minute Turkey taco salad
- How to make a margarita bar
- And don’t forget dessert with these Mexican hot chocolate caramel cookies
Or, if you don’t feel like cooking, here’s a suggestion for a Cinco de Mayo party with no cooking required!
Have you ever made homemade nachos? What are your Cinco de Mayo plans?
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