2cupsshredded cheddar and jack cheese(about 8 ounces)
½cupsliced green onions
½cupBBQ sauce
Kosher salt
¼cupsliced jalapenos(pickled or fresh)
Optional Toppings
Sour cream
Avocado or guacamole
Chopped cilantro
Lime slices
Salsa or fresh tomatoes
Corn
Instructions
Preheat your oven to 400° F with the rack placed in the middle.
Prep all the ingredients and toppings while your oven preheats so it is easy to assemble. Warm the pulled pork in a cast-iron skillet to make it crispy, or even use the microwave.
Line a sheet pan, a 13x9 baking dish or a large cast-iron skillet with parchment paper or foil, but parchment works best.
Layer half of the chips, half the pulled pork, half of the cheese, half the green onions and a drizzle of bbq sauce. Sprinkle a little salt on each layer.
Continue with a second layer and then top with some jalapenos if using.
Bake just until the cheese is all melted, about 5 to 10 minutes.
Remove from the oven, add your favorite toppings and serve immediately.
Notes
The recipe can easily be scaled up or down. Just use this as a guide, knowing it will make enough for 6 to 8 people as an appetizer.
Any pulled pork will work great. Make it in the smoker, slow cooker or oven. You can use store-bought or from a restaurant as well.
You can add sauce to the pulled pork and mix as it heats, or just crisp it in a skillet and drizzle a little on top.
Add your BBQ sauce and sour cream to squeeze bottles for easy application to the nacho layers and a cool presentation.
Black or refried beans can be added to the mix to make the nachos even more filling.