Baked BBQ Pulled Pork Nachos Recipe

Tortilla chips: Provide the crunchy base for the nachos.

Bbq pulled pork: Adds a smoky, savory flavor to the dish.

Shredded cheddar cheese: Melts over the nachos, adding a creamy texture.

Jalapenos: Bring a spicy kick to the nachos.

Cilantro: Adds a fresh, herbaceous note.

Sour cream: Provides a cool, creamy contrast to the spicy elements.

Salsa: Adds a tangy, zesty flavor to the nachos.

For an extra layer of flavor, consider adding a drizzle of hot sauce or a sprinkle of smoked paprika on top of the bbq pulled pork before baking. This will enhance the smoky and spicy notes, making the nachos even more irresistible.

• tortilla chips - Substitute with pita chips: Pita chips provide a similar crunch and can hold up well under the toppings.

• bbq pulled pork - Substitute with shredded chicken: Shredded chicken can be seasoned with BBQ sauce to mimic the flavor of pulled pork.

• shredded cheddar cheese - Substitute with shredded Monterey Jack cheese: Monterey Jack melts well and has a mild flavor that complements BBQ dishes.

• sliced jalapenos - Substitute with sliced banana peppers: Banana peppers offer a milder heat and a tangy flavor that can be a good alternative to jalapenos.

• chopped cilantro - Substitute with chopped parsley: Parsley provides a fresh, slightly peppery flavor that can replace the herbal notes of cilantro.

• sour cream - Substitute with Greek yogurt: Greek yogurt has a similar creamy texture and tanginess, making it a healthier alternative to sour cream.

• salsa - Substitute with pico de gallo: Pico de gallo is a fresh, chunky salsa that can add a similar burst of flavor and texture.

• Allow the bbq pulled pork nachos to cool completely before storing. This prevents condensation, which can make the tortilla chips soggy.
• Transfer the nachos to an airtight container. If possible, use a container with a tight-fitting lid to maintain freshness.
• For best results, store the nachos in the refrigerator for up to 2 days. The pulled pork and cheese will keep well, but the tortilla chips may lose some of their crunch.
• To reheat, preheat your oven to 350°F (175°C). Spread the nachos on a baking sheet and heat for about 10 minutes, or until the cheese is melted and the pulled pork is warmed through.
• If you plan to freeze the nachos, it's best to freeze the components separately. Store the bbq pulled pork in a freezer-safe container or bag, and the tortilla chips in another container.
• When ready to serve, thaw the pulled pork in the refrigerator overnight. Assemble the nachos as directed in the recipe, then bake until the cheese is melted and bubbly.
• Avoid freezing sour cream and salsa as they do not freeze well. Add these toppings fresh when serving.
• For a quick snack, you can also freeze individual portions of bbq pulled pork in small containers. Thaw and use as needed to top fresh tortilla chips.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover nachos evenly on a baking sheet.
  3. Cover the nachos with aluminum foil to prevent them from drying out.
  4. Bake for 10-15 minutes, or until the cheese is melted and the pulled pork is heated through.
  5. Remove the foil for the last 2-3 minutes to crisp up the tortilla chips.
  6. Serve immediately and enjoy the revived flavors.

• Microwave Method:

  1. Place a portion of the leftover nachos on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on high for 1-2 minutes, checking halfway through to ensure even heating.
  4. If needed, microwave in additional 30-second intervals until the cheese is melted and the pulled pork is hot.
  5. Enjoy your quick and easy reheated nachos.

• Skillet Method:

  1. Preheat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the leftover nachos in the skillet, spreading them out evenly.
  4. Cover with a lid to help melt the cheese and heat the pulled pork.
  5. Heat for 5-7 minutes, stirring occasionally to prevent burning.
  6. Once heated through, transfer to a plate and enjoy the crispy, reheated nachos.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover nachos in the air fryer basket in a single layer.
  3. Air fry for 3-5 minutes, shaking the basket halfway through to ensure even heating.
  4. Check to see if the cheese is melted and the pulled pork is hot.
  5. Serve immediately for a quick and crispy reheating option.

• Oven: Used to bake the nachos at a consistent temperature of 375°F (190°C).

• Baking sheet: Provides a flat surface to spread the tortilla chips evenly for baking.

• Spatula: Helps in spreading the bbq pulled pork evenly over the tortilla chips.

• Cheese grater: Used to shred the cheddar cheese if it is not pre-shredded.

• Knife: Essential for chopping cilantro and slicing jalapenos.

• Cutting board: Provides a safe surface for chopping cilantro and slicing jalapenos.

• Measuring cups: Ensures accurate measurement of ingredients like sour cream and salsa.

• Serving platter: Used to serve the nachos immediately after baking.

Pre-cook the pork: Use store-bought bbq pulled pork to save time on cooking and shredding the meat.

Shredded cheese: Buy pre-shredded cheddar cheese to skip the grating step.

Ready-made toppings: Opt for jarred salsa and pre-sliced jalapenos to cut down on prep time.

Sheet pan lining: Line your baking sheet with parchment paper for easy cleanup.

Assemble ahead: Arrange the tortilla chips and bbq pulled pork on the baking sheet in advance, then just add cheese and bake when ready.