Loaded Nachos Pulled Pork (Printable Version)

Crispy tortilla chips layered with smoky pulled pork, melted cheese, and fresh spicy accents.

# What You'll Need:

→ Pulled Pork

01 - 2 cups cooked pulled pork
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 - Preheat the oven to 375°F.
02 - If using cold pulled pork, combine with barbecue sauce if desired and heat in a skillet over medium heat until warmed through.
03 - Melt butter in a saucepan over medium heat, whisk in flour and cook for 1 minute. Gradually whisk in milk and cook for 2 to 3 minutes until slightly thickened. Add cheddar, Monterey Jack, garlic powder, smoked paprika, and salt. Stir until smooth and melted, then remove from heat.
04 - Arrange tortilla chips evenly on a large baking sheet or oven-safe platter. Spread warm pulled pork over the chips and drizzle half of the queso sauce on top.
05 - Bake for 8 to 10 minutes until heated through and edges of chips are crisp.
06 - Remove from oven, drizzle remaining queso over the nachos, then scatter jalapeños, red onion, tomato, avocado, and cilantro evenly on top.
07 - Top with sour cream and serve immediately with lime wedges.

# Expert Tips:

01 -
  • The queso sauce clings to every chip instead of sliding off, a textural win that changes everything.
  • You can prep components ahead and assemble fresh, making it perfect for entertaining without last-minute stress.
  • It's genuinely shareable in the best way, the kind of dish that brings people together around one platter.
02 -
  • Make your queso right before you bake the nachos because leftover sauce can break and become grainy if it sits too long, even in a warm oven.
  • Don't skip whisking the milk in gradually—dumping it all at once creates lumps that no amount of stirring will fix.
03 -
  • Make your queso in a small saucepan you can keep warm on the stovetop turned way down—you can drizzle more over the nachos after they come out of the oven.
  • If you have access to rotisserie chicken or carnitas, either works beautifully as a pulled pork substitute with almost no extra effort.
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