Copycat BBQ Pulled Pork Nachos

Allergens

Gluten (in tortilla chips), Dairy (cheese)

Ingredients

• 2 cups cooked pulled pork
• 1 bag (9 oz) tortilla chips
• 2 cups shredded cheddar cheese
• 1 cup BBQ sauce
• 1/2 cup sliced green onions
• 1/2 cup diced red onion
• 1 jalapeño, thinly sliced (optional)
• 1 avocado, sliced
• 1 lime, cut into wedges
• 1/4 cup sour cream

Instructions

1. Preheat oven to 350°F (175°C). Arrange half of the tortilla chips in an even layer on a large baking sheet.
2. Top the chips with half of the pulled pork, then sprinkle with half of the shredded cheese. Repeat with remaining chips and pork.
3. Drizzle BBQ sauce over the nachos, leaving some for serving on the side if desired.
4. Bake for 8 10 minutes or until the cheese is melted and bubbly. Remove from the oven and let cool for 2 minutes.
5. Top with green onions, red onion, jalapeño slices (if using), avocado, and a squeeze of lime juice. Serve with sour cream on the side.

Chef’s Insight

The key to perfect nachos is layering them with love and not overloading the chips.

Notes

Make sure to shred the cheese yourself for optimal meltiness.