Save to Pinterest My neighbor Dave used to make these for every playoff game, and I finally asked for the recipe during a particularly intense overtime. He laughed and said the secret was warming the pork first and making the queso from scratch, which I'd never bothered to do before. That Tuesday night in his kitchen, watching him whisk milk into a roux like it was the most natural thing in the world, changed how I approach comfort food entirely.
Last summer I made three trays of these for my sister's birthday, and honestly, they disappeared faster than anything else on the menu. My brother-in-law, who claims he doesn't like messy food, went back for fourths, and someone actually scraped the last bits of queso onto a leftover chip like their life depended on it. That's when I knew this wasn't just appetizer material—it was the main event.
Ingredients
- Pulled pork: Using leftover homemade pork gives the best flavor, but a good store-bought brand works perfectly fine if you're short on time
- Barbecue sauce: A tablespoon adds just enough sweetness and tang to complement the cheese without overwhelming the dish
- Tortilla chips: Choose sturdy chips that can hold up under layers of toppings—restaurant-style or thick-cut work best
- Unsalted butter: Starting with unsalted butter lets you control the seasoning in the queso
- All-purpose flour: This creates the roux base that thickens your queso into something velvety and dippable
- Whole milk: Whole milk gives the richest texture, though 2% works if that's what you have on hand
- Cheddar cheese: Sharp cheddar gives the queso its classic flavor and deep orange color
- Monterey Jack: This melts beautifully and balances the sharp cheddar with mild creaminess
- Garlic powder: A quarter teaspoon is all you need to add depth without making the queso taste like garlic bread
- Smoked paprika: This adds a subtle smokiness that bridges the gap between the pork and cheese
- Pickled jalapeños: They add bright acidity and heat that cuts through all the rich cheese and meat
- Sour cream: Cool sour cream balances the warm, spicy elements perfectly
- Fresh cilantro: Cilantro adds a fresh, herbal finish that wakes up the whole dish
- Red onion: Raw red onion brings crunch and a sharp bite that contrasts the creamy elements
- Tomato: Fresh tomato adds juiciness and a pop of color
- Avocado: Creamy avocado cools everything down and adds buttery richness
- Lime wedges: A squeeze of lime right before eating ties all the flavors together
Instructions
- Preheat the oven:
- Set your oven to 375°F so it's ready when you are, and grab a large baking sheet or an oven-safe platter that can handle a generous pile of nachos
- Warm the pork:
- Toss your pulled pork with the barbecue sauce in a skillet over medium heat until it's hot throughout, which keeps the baking time short and your chips crispy
- Make the queso base:
- Melt butter in a saucepan, whisk in the flour, and cook for one minute to cook out the raw flour taste before slowly whisking in the milk
- Thicken and season:
- Let the milk mixture bubble gently for two or three minutes until it thickens slightly, then stir in both cheeses, garlic powder, smoked paprika, and a pinch of salt until smooth
- Layer it up:
- Spread your chips across the baking sheet, top with the warm pork, and drizzle half the queso over everything
- Bake until bubbly:
- Slide the tray into the oven for eight to ten minutes, just long enough to heat everything through and crisp up the edges of the chips
- Add the toppings:
- Drizzle the remaining queso over the hot nachos, then scatter on jalapeños, red onion, tomato, avocado, and cilantro while everything's still warm
- Finish and serve:
- Dollop sour cream across the top, squeeze some lime wedges over the whole tray, and get it to the table before someone starts snacking straight from the pan
Save to Pinterest What started as a Super Bowl snack has become my go-to whenever life feels like it needs a little celebration, even if it's just making it through a Wednesday. There's something about standing around a platter of nachos, everyone reaching in and getting cheese everywhere, that reminds me food is supposed to be fun and shared, not just plated and polite.
Making It Your Own
Once you've got the basic technique down, these nachos become a canvas for whatever you're craving or whatever's in the fridge. I've added black beans, corn, even leftover roasted sweet potato, and somehow it always works because the foundation is solid. Think about texture and flavor contrasts—crunchy elements, creamy elements, something fresh, something pickled—and you can't go wrong.
The Queso Game Changer
Homemade quesco ruined me for jarred cheese sauce forever, and the craziest part is how little extra effort it actually takes. The roux takes two minutes, the cheese melts in seconds, and suddenly you have something that tastes like it came from a restaurant instead of a supermarket shelf. Make a double batch and keep it warm on the lowest setting, because someone will absolutely ask for more.
Serving Strategies
Set up a toppings bar alongside the baked nachos and let people customize their own portions—extra jalapeños for the heat seekers, more avocado for the cheese lovers, a mountain of cilantro for the fresh freaks. It keeps the platter from getting picked over and makes the whole experience feel interactive and relaxed.
- Line your baking sheet with parchment paper for easier cleanup
- Keep extra lime wedges on the table because people will use more than you expect
- Have a backup bag of chips ready in case the first batch gets demolished
Save to Pinterest Pull these out of the oven, set them on the table, and watch how quickly the room fills up. That's the real magic right there.