Juicy pulled pork. Green chiles. Crispy tortilla chips. Roasted red peppers. Sauteed onions. Melted gooey monterey jack cheese. Creamy avocado. Hearty refried beans. Fresh salsa. Cilantro. Sour cream.
Do I have your interest yet?!
GOOD.
P.S. WE MADE IT TO ANOTHER FRIDAY!!!!!!!!!!! Also, look at all that amazing pork! Ah drool.
Let’s talk about some nachos! First up, we have a beautiful bed of crispy corn tortilla chips. I used a mixture of normal yellow and blue corn chips but you do you. Then we layer these delicious chips with so many toppings:
- Refried beans! I don’t know about you, but refried beans are one of those things that I’m like “yeah, I shouldn’t eat those” but then I eat the whole serving… lol. Does this happen to anyone else? Guilty pleasure. BEANS.
- Slow cooker pulled pork! I used this recipe, the pork part only. SO JUICY. We don’t add a ton of spices to the pork in the slow cooker because we add them ALL (yes, literally all the spices) in later with roasted red peppers and sauteed onions so don’t worry. This recipe creates fabulously juicy but naked pulled pork that’s ready to take on whatever flavor profile you want to give it post-slow cooker. This recipe also yields more pork than you need BUT you can use the extra pulled pork for dinners throughout the week like this or this or this or this or this. SO many options!
- CHEESE. Cheese. And more cheese. I mean… how can you have nachos without cheese?! Answer: you can’t. I debated using some fake cheese from Daiya so I could enjoy the “cheese” but I just suffered because these nachos were amazeballs with REAL cheese (I also dug around for some cheese-less pieces). I used monterey jack but you can use whatever shredded cheese you have on hand. I’m not picky and nor will whoever you serve these crazy good nachos to be.
- The BEST extra toppings like minced cilantro, creamy avocado slices, super FRESH salsa, and tangy sour cream!
I want more nachos now.
Ingredients
- 1 1/2 lbs cooked pulled pork (I used this recipe - pork part only)
- 1 tablespoon olive oil
- 1 red bell pepper; cored, seeded, and diced
- 1/2 medium sweet onion, diced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cayenne pepper
- 2 (4 oz) cans diced green chiles
- one bag of tortilla chips
- 1 can (16 oz) refried beans
- 8 oz monterey jack cheese, shredded
- 1 bunch cilantro, minced
- 1 avocado, pitted and thinly sliced
- salsa*
- sour cream
- lime wedges
Instructions
- The morning before you want to make nachos: Make your pulled pork in the slow cooker! I used this recipe - pork part only.
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- Heat olive oil in a large skillet over medium heat. Add diced red bell pepper and onion then sauté for 2-3 minutes or until the onions are translucent, stirring occasionally. Next, add in the cooked pulled pork, all the spices (ground cumin through cayenne pepper), and the diced green chiles, stir well to combine and coat the pulled pork in spices. Cook about 5 minutes then remove from heat.
- Cover the parchment paper lined baking sheet with lots of tortilla chips (fully cover the bottom of the baking sheet). Next top with dollops of refried beans, pulled pork green chile mixture from step two, then the shredded monterey jack cheese. Place baking sheet in the oven and bake for about 10 minutes (until cheese is melted).
- Remove pan from the oven, top nachos with minced cilantro, avocado slices, salsa, sour cream and a drizzle of lime juice!
- *I made a quick pico with 1 pint of cherry tomatoes (halved), 1/3 cup diced red onion, 1/4 cup minced cilantro, 1-2 tablespoons fresh lime juice, pinch of sea salt and pepper.
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your nachos in action. Peace, friends!
– a
Agness of Run Agness Run
Yummy! A truly palatable lunch idea! Can’t wait to give it a try!
Adrienne
I never thought to bring these for lunch! What a great idea! Thanks for stopping by 🙂