Bar – B – Q Nachos (no Sauce) Recipe
Make Bar – B – Q Nachos (no Sauce) Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Prep & Protein
Cheeses & Base
Garnishes & Veggies
Method
Prep & Protein
- 1
Preheat and organise
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment or lightly oil it so chips don't stick. Have all ingredients measured and within reach.
- 2
Season and warm the pulled pork
Heat a large skillet over medium-high heat. Add 1 tbsp olive oil. Once hot, add the shredded pulled pork and sprinkle with smoked paprika, ground cumin, garlic powder, 3/4 tsp kosher salt, and 1/4 tsp black pepper. Toss and cook 4–6 minutes, stirring occasionally, until the pork is warmed through and some edges begin to crisp. Remove pork to a bowl and keep the skillet for the next step.
- 3
Warm the beans & corn with onions
In the same skillet over medium heat, add the diced red onion and cook 1–2 minutes until slightly softened. Add the black beans and sweet corn, the remaining 1/4 tsp kosher salt and 1/4 tsp black pepper, and 1 tbsp fresh lime juice. Stir and cook 2–3 minutes until heated through and combined. Taste and adjust salt if needed. Remove from heat.
Cheeses & Base
- 4
Arrange chips and building layers
Spread the tortilla chips in an even single layer (or slightly overlapping) across the prepared rimmed baking sheet. Distribute half of the warmed pulled pork evenly over the chips, then scatter half of the bean-and-corn mixture across the chips. Sprinkle half of both cheeses (1 cup cheddar + 0.75 cup Monterey Jack) evenly over this first layer to ensure good melting between layers.
- 5
Add second layer
Add the remaining pulled pork and the rest of the bean-corn mixture, spreading evenly. Top with the remaining shredded cheeses to cover the surface so everything melts together.
- 6
Melt the cheese
Place the baking sheet in the preheated oven for 5–8 minutes, until cheese is fully melted and toppings are hot. For a browned finish, switch to broil for 1–2 minutes—watch closely to prevent burning. Remove from oven when cheese is bubbly and lightly golden.
Garnishes & Veggies
- 7
Prepare fresh garnishes while baking
While the nachos bake, dice the avocado and roma tomato, thinly slice the green onions, chop the cilantro, and have the pickled jalapeños and sour cream ready. If desired, toss diced tomato with a pinch of salt and a few drops of lime juice to brighten the flavor.
- 8
Assemble final toppings
Remove the nachos from the oven. Immediately scatter the diced avocado and tomato across the melted cheese to distribute evenly. Spoon pickled jalapeños over the top to taste. Sprinkle green onions and chopped cilantro over everything. Add dollops of sour cream across the nachos (or serve sour cream on the side).
- 9
Finish and serve
Serve the nachos hot with lime wedges on the side for squeezing. Encourage diners to add extra lime juice or sour cream to taste. Leftovers can be kept refrigerated in an airtight container for up to 2 days, but are best served fresh.
