Goldrush Nachos Recipe

Warm and sauce the pork

Heat a large skillet over medium heat, add 1 tbs olive oil. Add 1/2 cup finely diced onion and cook 3–4 minutes until softened. Add 3 cups cooked pulled pork and 1/2 cup smoky barbecue sauce. Stir and cook 4–6 minutes until pork is heated through and sauce is slightly reduced. Taste and adjust seasoning; keep warm on lowest heat.

Make a roux

In a small saucepan over medium-low heat, melt 1 tbs butter. Whisk in 1 tsp all-purpose flour and cook 30 seconds, stirring, until lightly bubbly but not browned.

Finish the cheese sauce

Slowly whisk in 1 cup whole milk until smooth. Add 2 oz cream cheese and whisk until melted. Lower heat to low and add 2 cups shredded white American (or mozzarella + white cheddar). Stir constantly until cheese melts and sauce is smooth, 2–3 minutes. Season with 1/2 tsp salt, 1/2 tsp garlic powder and 1/8 tsp cayenne. If sauce is too thick, stir in up to 2 tbs additional milk to reach pourable consistency. Keep warm over very low heat, stirring occasionally.

Combine 1 1/2 cups diced roma tomatoes, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, 1/2 minced jalapeño (seeded if you want less heat), 2 tbs fresh lime juice, 1/2 tsp salt and 1/4 tsp black pepper in a bowl. Stir to combine and let rest 10–15 minutes at room temperature to allow flavors to meld. Taste and adjust lime or salt as needed.

Preheat oven to 375°F (190°C). On a large ovenproof baking sheet or cast-iron skillet, spread 12 cups tortilla chips in an even layer.

Evenly distribute the warm sauced pulled pork over the chips, leaving some chips uncovered at the edges for crispness.

Drizzle or spoon the warm Queso Blanco over the pork and chips in an even layer — aim for a coverage that coats but doesn't drown the chips. If desired, reserve a little queso to serve on the side.

Scatter sliced fresh jalapeño rounds (from 1 jalapeño, thinly sliced) over the top and place the nachos in the preheated oven for 6–8 minutes just to warm through and meld flavors. Watch closely so chips don't burn.

Remove from oven. Top with 1 1/2 cups pico de gallo spooned across the nachos. Finish with chopped cilantro and optional pickled jalapeños and dollops of sour cream. Serve immediately with lime wedges on the side for squeezing.