Nachos Recipe

Warm and season pork

If your pulled pork is cold, warm it gently in a skillet over medium-low heat or in a 300°F (150°C) oven until it reaches serving temperature (about 10–15 minutes).

Place warmed pulled pork in a medium skillet over medium heat. Add 1/2 cup barbecue sauce, smoked paprika, cumin, garlic powder, salt, and black pepper.

Stir to combine and cook 4–6 minutes until sauce is slightly reduced and pork is well coated. Taste and adjust seasoning. Keep warm on lowest heat while you make the sauce.

Make a smooth cheese sauce

In a medium saucepan, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour and cook 1–2 minutes, stirring constantly, to form a blonde roux (do not let it brown).

Gradually whisk in 1.5 cups whole milk until smooth. Bring mixture to a gentle simmer, stirring frequently until it thickens enough to coat the back of a spoon (about 3–5 minutes).

Lower heat to low. Whisk in 2 oz cream cheese until melted and smooth. Add the shredded cheddar and monterey jack a handful at a time, whisking until fully melted and incorporated before adding more.

Stir in diced green chiles, cayenne (if using), and 1/4 tsp salt. Taste and adjust seasoning. Keep sauce warm on very low heat, stirring occasionally so it remains smooth and pourable. If it thickens too much, thin with 1–2 tbsp warm milk.

Preheat and arrange

Preheat oven to 350°F (175°C). On a large oven-safe platter or baking sheet, arrange half of the tortilla chips in an even layer, overlapping slightly.

Spoon half of the warm pulled pork in even portions over the chip layer. Drizzle about one-third of the smothered cheese sauce over the pork and chips. Sprinkle a third of the shredded lettuce, diced tomatoes, red onion, jalapeños, and cilantro over the top.

Add the remaining chips in a second even layer. Top with the remaining pulled pork and pour the remaining cheese sauce evenly over the top so chips are well coated.

Place the assembled nachos in the preheated oven for 6–8 minutes, just until chips at the edges are warmed and the cheese sauce is bubbling slightly. Avoid overbaking to keep chips crisp.

Remove from oven. Immediately scatter the remaining shredded lettuce, diced tomatoes, red onion, pickled red onions (if using), sliced jalapeños, and cilantro over the hot nachos. Add dollops or a drizzle of sour cream and serve with lime wedges on the side.

Serve family-style: encourage guests to squeeze lime over their portion and mix toppings into the chips as they eat to keep lettuce crisp. Leftovers: store components separately (sauce and pork refrigerated) and reassemble when ready; chips will lose crispness.