Even during my long stretch of trying to avoid meat — a phase I’m still in — I have always craved pulled pork. I adore pulled pork; most of the time it’s the only meat I truly want.
If you’re someone who dislikes pork, feels queasy at the thought of it, or worries about health risks from eating it, please keep that to yourself. I am a bit of a hypochondriac and my husband has grown tired of hearing me fret about every imagined ailment.
If you happen to have leftover pulled pork, make these cheesy BBQ nachos. They’re simple, comforting, and utterly satisfying.
Because I was indulging in cheese and pork, I chose organic yellow corn chips to feel a little less guilty — a small comfort, but it helped.
I also used my homemade barbecue sauce because it’s so good I can’t stop eating it. I’ll share that recipe soon.
Other vegetable toppings would be great on these nachos, though I personally skip a few of the usual suspects.
Cheesy BBQ Pork Nachos
Ingredients:
2 cups corn chips
3 oz pulled pork
3 tablespoons barbecue sauce
3/4 cup shredded smoked cheddar cheese
Directions:
Preheat the oven to 400°F (205°C). Spread the corn chips in an even layer on a baking sheet. Scatter the shredded pulled pork over the chips, then drizzle the barbecue sauce on top. Sprinkle the smoked cheddar evenly, making sure each chip gets some cheese. Bake for about 10 minutes, or until the cheese is melted and the nachos are heated through. Pile them high on a serving plate and enjoy immediately.
Suggested toppings: salsa, sour cream, jalapeños, diced tomatoes, black beans, guacamole, shredded lettuce.
Now I must get back to work. My husband is roaming around waving a whip and threatening me with a hot poker unless I start cleaning — and he isn’t joking.
If pulled pork nachos aren’t your thing, don’t worry: I’ll be sharing more veggie-forward, lighter recipes this week.
Yeah. Right. 🙂