Loaded Nachos Pulled Pork (Printable)

Crispy chips layered with tender pork, creamy queso, spicy jalapeños, and cool sour cream.

# What You 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 Steps:

01 - Set the oven to 375°F and allow to fully preheat.
02 - Combine pulled pork with barbecue sauce if using, then warm in a skillet over medium heat until heated through.
03 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk while whisking, cook until thickened, about 2–3 minutes. Stir in cheddar, Monterey Jack, garlic powder, smoked paprika, and salt until smooth. Remove from heat.
04 - Arrange tortilla chips evenly on a large baking sheet or oven-safe platter. Evenly spread warmed pulled pork over the chips. Drizzle half of the queso sauce over the top.
05 - Bake in the preheated oven for 8–10 minutes until heated through and chip edges turn crisp.
06 - Remove nachos from oven. Drizzle remaining queso evenly over the top. Scatter jalapeños, red onion, tomato, avocado, and cilantro.
07 - Add dollops of sour cream and serve immediately with lime wedges.

# Expert Suggestions:

01 -
  • The homemade queso tastes infinitely better than anything from a jar and comes together in minutes
  • Warming the pork before baking keeps the chips crisp instead of turning them into a soggy mess
  • You can customize the toppings to match whatever crowd you're feeding
02 -
  • Cold pork turns the chips soggy while baking, so always warm it in a skillet first
  • The queso thickens as it cools, so make it slightly thinner than you think you need
  • Assemble these right before serving because the texture declines after sitting for more than fifteen minutes
03 -
  • Shred your own cheese instead of buying pre-shredded bags for a smoother melt
  • Don't overload any single area with toppings or you'll get soggy patches
  • Room temperature ingredients melt faster and more evenly than cold ones
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