Puckett’s Nachos Recipe

Arrange chips

Spread 10 cups of fresh tortilla chips in an even single layer (or slightly overlapping) on a large ovenproof platter or baking sheet lined with foil.

Warm the cherry wood-smoked pulled pork until heated through (sous-vide, oven at 325°F/160°C for 10–15 minutes, or microwave short bursts). Shred lightly with forks so it’s easy to portion over chips.

Scatter warmed pulled pork evenly over the tortilla chips, leaving some chips exposed so they don’t get soggy.

Top chips and pork with pickled red onions (3 tbs), diced tomatoes (1 cup) and thinly sliced jalapeños to taste (from 2 jalapeños). Reserve chopped cilantro for garnish and sour cream and BBQ sauce for finishing.

Once queso is hot and the chips are ready (next steps), spoon the queso over the layered chips and pork in an even layer, focusing on pockets rather than fully drowning the chips.

Drizzle about 1/4 cup BBQ sauce over the nachos in a thin zig-zag pattern. Dollop or drizzle 1/2 cup sour cream across the top (or put in a squeeze bottle and create small dots).

Garnish with chopped fresh cilantro (1/2 cup) and add extra sliced jalapeño or pickled onions if desired. Serve immediately with a small bowl of smoked salsa on the side.

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Add 1/4 cup finely diced yellow onion and sauté until translucent, about 3–4 minutes.

Add 1 tsp minced garlic and 1/2 seeded and finely chopped jalapeño; cook 30–45 seconds until fragrant.

Sprinkle 2 tbs all-purpose flour over the vegetables and stir to form a roux; cook 1–2 minutes, stirring, without browning.

Slowly whisk in 1 cup whole milk and 1/2 cup half-and-half, bringing the mixture to a gentle simmer until slightly thickened, about 3–4 minutes.

Reduce heat to low and add 1 cup shredded cheddar, 1 cup shredded Monterey Jack, and 2 oz softened cream cheese in small additions, stirring constantly until smooth and melted.

Stir in 1/2 tsp ground cumin, 1/4 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep queso warm on the lowest heat or in a small slow cooker until assembly.

If using fresh produce, char or smoke the tomatoes (2 cups), poblano (1), and onion (1/2 cup) until softened and lightly blackened — you can finish on a stovetop flame, grill, or smoker. Alternatively roast at 425°F/220°C until blistered, about 20–25 minutes.

Transfer the hot smoked/roasted tomatoes, poblano (seeded), smoked/roasted onion, and 1 roasted garlic clove to a blender or food processor. Add 2 tbs chopped cilantro, 1 tbs lime juice, 1/2 tsp salt and 1/4 tsp black pepper.

Pulse 6–8 times to reach a chunky salsa texture (or blend smoother if preferred). Taste and adjust salt/lime. Cool to warm or room temperature before serving alongside the nachos.