WITH QUESO.
And mango. And avocado. And queso. Plus a quick pico de gallo.
And did I mention a creamy, melty queso?
There’s so much space for toppings and endless ways to customize these nachos.
I fried homemade tortilla chips for this batch, and they’re honestly one of life’s greatest pleasures.
The good news: you don’t need a deep fryer. I followed a simple skillet method and used just a little oil in a screaming-hot cast iron pan. I used a mix of flour and corn tortillas because that’s what I had and because we’re indecisive when it comes to tortillas.
It’s super easy. Once the oil is hot, add the tortillas, flip them and twist until they’re crisp—maybe three minutes total. I tore my tortillas into rustic pieces because I once had torn, fried tortillas that were so light and crispy I still think about them. Tearing them gives that same rustic texture.
Let’s talk about the pork.
I seared the pork briefly, then finished it in a slow cooker until it was fall-apart tender. After shredding, I spread it in a baking dish and roasted it for a short time to get crispy edges. The oven step isn’t required, but if you want that taco-truck-style crisp on the pulled pork, it’s worth the extra time. You’ll get both crunchy edges and tender pieces that melt in your mouth.
And the queso—oh my. This quick, creamy queso is the heart of these nachos. For me, the ideal nacho has two kinds of cheese: a saucy, creamy queso plus grated cheese sprinkled on top. The combination gives you gooey texture and melty pockets of flavor.
Look at this colorful spread—avocado, mango, tomatoes, scallions, jalapeño and cilantro. Fresh toppings brighten and balance the rich pork and cheese.
That white cheese? Totally irresistible.
With Cinco de Mayo approaching, these nachos are a perfect centerpiece for a festive menu. Think about the drinks and sides you’ll serve—margaritas, salsas, tacos, enchiladas—anything goes.
Serve these nachos with fresh pico de gallo or a bright corn salsa for contrast, and don’t skimp on the queso.
Homemade Pulled Pork Nachos
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Ingredients
pulled pork
- 4 pound pork shoulder
- 2 tablespoons canola oil
- 1/2 cup beer
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
nachos
- 12 (4-inch) corn or flour tortillas, torn into pieces
- 1/2 cup canola oil
- 4 ounces sharp white cheddar, freshly grated
- 8 scallions, thinly sliced
- 2 jalapeno peppers, thinly sliced
- 1 avocado, cubed
- 1 mango, peeled and cubed
- 1/2 red onion, diced
- 2 cups cherry tomatoes, halved or quartered
- 1/2 fresh cilantro, torn
quick queso
- 1 tablespoon olive oil
- 1 tablespoon flour
- 1 garlic clove, minced
- 1/3 cup milk
- 8 ounces monterey jack, freshly grated
- salt and pepper to taste
Instructions
pulled pork
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You can prepare the pork ahead of time.
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Heat a large skillet over medium-high and add the canola oil. Sear the pork on all sides until golden, about 2 minutes per side. Transfer the pork to a slow cooker with the beer, then add salt, pepper and spices. Cook on low for 12 hours or high for 6 to 8 hours, until the meat shreds easily with a fork.
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For crisped carnitas-style edges, spread the shredded pork in a large baking dish and roast at 400°F for about 30 minutes, tossing every 10 minutes. This step is optional but adds great texture.
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Heat a cast iron skillet over medium-high and add the canola oil. Fry the torn tortilla pieces in batches until golden, 2 to 3 minutes per batch. Drain on paper towels and sprinkle with salt.
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To assemble the nachos, arrange the chips in a single layer on a large baking sheet (foil helps with cleanup). Sprinkle with grated cheddar, top with pulled pork and drizzle half the queso over the top. Bake until warm and the cheese is melted. Remove and finish with scallions, jalapeños, avocado, cilantro, mango, tomatoes and red onion. Drizzle additional queso before serving.
quick queso
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Heat a small saucepan over medium and melt the butter or warm the olive oil. Add garlic, then stir in the flour to form a roux; cook 1 to 2 minutes until golden. Slowly whisk in the milk and stir until slightly thickened. Add the grated Monterey Jack a handful at a time, stirring until smooth and melted. Season with salt and pepper to taste.
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I appreciate you so much!
I’m diving into that pile—scoop, share and enjoy.