Fiery Peach Salsa Nachos

Allergens

Wheat, Dairy, Pork

Ingredients

• 1 bag (14 oz) tortilla chips
• 2 cups pulled pork, seasoned with your favorite barbecue rub
• 1 1/2 cups shredded cheddar cheese
• 1 cup Fiery Peach Salsa (recipe below)
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat oven to 350°F (180°C). Arrange tortilla chips in a single layer on a large baking sheet, breaking apart as needed to create an even layer.
2. Evenly distribute pulled pork over the chips. Top with shredded cheddar cheese.
3. Bake for 5 7 minutes or until the cheese is melted and bubbly. Remove from the oven and let cool slightly.
4. Dollop Fiery Peach Salsa over the nachos, followed by green onions and cilantro. Serve immediately.

Chef’s Insight

To add extra heat to this dish, include pickled jalapeños or a sprinkle of crushed red pepper flakes.

Notes

Feel free to experiment with different types of salsa or additional toppings like black olives, pickled onions, or avocado slices.