Loaded Nachos Pulled Pork (Printable)

Crispy chips with tender pulled pork, creamy queso, jalapeños, and fresh toppings in a Tex-Mex style dish.

# What You'll Need:

→ Pulled Pork

01 - 2 cups cooked pulled pork
02 - 2 tablespoons barbecue sauce (optional)

→ Nachos Base

03 - 9 ounces tortilla chips

→ Queso

04 - 1 tablespoon unsalted butter
05 - 1 tablespoon all-purpose flour
06 - 1 cup whole milk
07 - 1¼ cups shredded cheddar cheese
08 - ½ cup shredded Monterey Jack cheese
09 - ¼ teaspoon garlic powder
10 - ¼ teaspoon smoked paprika
11 - Salt, to taste

→ Toppings

12 - ½ cup pickled jalapeño slices
13 - ½ cup sour cream
14 - ¼ cup chopped fresh cilantro
15 - ¼ cup diced red onion
16 - 1 medium tomato, diced
17 - 1 avocado, diced (optional)
18 - Lime wedges, for serving

# How to Make It:

01 - Preheat oven to 375°F.
02 - Combine pulled pork with barbecue sauce if using, then warm in a skillet over medium heat until heated through.
03 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cook for 2 to 3 minutes until slightly thickened. Stir in cheddar, Monterey Jack, garlic powder, smoked paprika, and salt until smooth and melted. Remove from heat.
04 - Arrange tortilla chips evenly on a large baking sheet or oven-safe platter. Top with warm pulled pork, spreading evenly. Drizzle half of the queso over the pork and chips.
05 - Bake in preheated oven for 8 to 10 minutes until heated through and edges of chips are crisp.
06 - Remove from oven, drizzle remaining queso over the nachos, then scatter jalapeños, diced red onion, tomato, avocado, and cilantro on top.
07 - Top with sour cream and serve immediately with lime wedges.

# Expert Advice:

01 -
  • The queso is silky and melts into every chip without that grainy, separated feeling you get from microwaved cheese sauce.
  • Crispy edges meet creamy centers, and you get all the textural contrasts that make every bite interesting.
  • It's impressive enough for guests but casual enough to make on a Tuesday when you're craving something indulgent.
02 -
  • Whisk that milk in slowly and keep whisking constantly, or you'll end up with a lumpy queso that breaks when it cools—I learned this the hard way and had to start over.
  • Don't assemble everything and then let it sit; the chips get soggy fast, so serve these the minute they come out of the oven while everything is still hot and crispy.
03 -
  • Block cheese that you shred yourself melts smoother and creamier than pre-shredded, which contains anti-caking agents that can make your sauce grainy.
  • If your pulled pork is lean or dry, a little barbecue sauce or a splash of beef broth when you warm it keeps it tender and flavorful throughout.
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