Have you ever tried making nachos at home, only to end up with soggy chips — nothing at all like the restaurant version?
Well, I’ve been there, done that, and I’ve learned a few tricks to make sure that my pulled pork nachos stay crunchy, yet fully loaded.
What You’ll Need
One thing I love about making nachos is that it brings together all of my favorite Mexican ingredients, like:
- Corn tortilla chips: These are the foundation of our dish. I always recommend using thick chips — they hold up well and deliver that perfect crunch!
- Cheese: I love cheese, so I use two types for this recipe — Monterey Jack and sharp cheddar.
- Fresh cilantro: This herb adds a vibrant color and a refreshing aroma, along with a hint of earthiness that brightens the dish.
- Avocado: It brings a creamy texture that contrasts beautifully with the crunchy chips. Plus, it’s a healthy source of fat!
- Salsa: To keep things easy and convenient, I often use store-bought salsa. But if you have a family recipe, feel free to use that instead!
- Sour cream: This adds a hint of creaminess and tartness that tie all the flavors together. Feel free to use whatever brand you want.
- Jalapeño and lime: For an extra kick of spice and zest, add thinly sliced pickled jalapeños and a few teaspoons of freshly squeezed lime juice.
- Leftover Mexican pulled pork: And for the ultimate finish, top it all off with leftover Mexican pulled pork, also known as pork carnitas.
If you’re not a fan of some of these toppings, you can totally skip them or replace them with something else. Just make sure to keep the essentials: tortilla chips, cheese, and pulled pork.
The Secret Behind Ultra Crispy Nachos
Do you have all the ingredients you need? Great! Now, listen up because I’m about to share some top-secret tips to ensure you get perfectly crispy nachos every time…
It’s all about balance, and maintaining the perfect ratio of cheese, pulled pork, and chips makes all the difference. That’s why I like to stick with a 1:1:1 ratio.
Another tip: bake your chips before adding the toppings.
It doesn’t matter if the chips fresh out of the bag seem crispy already — a quick stint in the oven will get rid of any moisture and give them that irresistible crunch.
So, are you ready to make ultra-crispy pulled pork nachos?
Ultra Crispy Mexican Pulled Pork Nachos
No more soggy chips for you! With this recipe, you can enjoy fully loaded nachos that give you a perfectly satisfying crunch in every bite!
Ingredients
- 8 ounces of leftover pulled pork
- 8 ounces of tortilla chips (extra thick)
- 8 ounces of cheese blend (Monterey Jack and sharp cheddar)
- 2 teaspoons of olive oil
- Salt and black pepper (to taste)
For the rest of your toppings:
- Pickled jalapeños (sliced)
- A handful of chopped fresh cilantro
- Guacamole
- Salsa
- Sour cream
- Freshly squeezed lime juice
- Lime wedges (for garnish)
Instructions
- Start by preheating your oven to 375˚F. While that’s warming up, shred your pulled pork or cut it into bite-size pieces.
- Get a skillet and heat your olive oil. Toss in your shredded pork and cook it for about 3-5 minutes, stirring occasionally, until it’s nice and crisp. Season with salt and pepper to taste, then set it aside for now.
- Next, spread your chips evenly on a baking sheet in a single layer — no stacking! This ensures every chip gets that perfect crisp. Pop them in the oven for 3-5 minutes, just until they’re lightly golden.
- Take your hot chips out of the oven and top it with your cheese and pulled pork. (Layer your toppings this way: half of the cheese, then pulled pork, followed by the rest of the cheese).
- Place your baking sheet back in the oven to bake for another 5 to 7 minutes, or until the cheese has completely melted.
- After that, remove it from the oven and top it with your jalapeño slices, chopped cilantro, guacamole, salsa, sour cream, and lime wedges. Squeeze some fresh lime as a finishing touch, and your nachos are ready to be served!
Notes
Image credit to @biteswithboosh.
Featured image credit to @biteswithboosh.