Ball Park Nachos Recipe
onions, tomato, red pepper, bacon, jalapeños, Monterey Jack + cheddar. Add chicken $5 or Pulled pork $6.
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.
Base
Cheese
Vegetables & Pickles
Protein & Add-ins
Finishing & Seasoning
Method
Base
- 1
Arrange chips
Preheat oven to 375°F (190°C). On a large rimmed baking sheet or shallow oven-safe skillet, spread 8 cups of tortilla chips into an even single layer, allowing slight overlap but avoiding a thick stack.
Protein & Add-ins
- 2
Prepare bacon
Cook 4 slices of bacon until crisp (pan-fry over medium heat 8–10 minutes or bake at 400°F/200°C for 15–18 minutes). Drain on paper towels and chop into bite-sized pieces.
- 3
Prepare optional proteins
If using chicken: warm 1 cup cooked shredded chicken in a small saucepan with 1 tablespoon of water or a splash of chicken stock over low heat for 2–3 minutes, then drain any excess liquid. If using pulled pork: warm 1 cup pulled pork in a small saucepan over low heat for 3–4 minutes until heated through. Drain off excess juices to avoid soggy chips.
Vegetables & Pickles
- 4
Prep vegetables
Dice 1/2 cup yellow onion, 1/2 cup tomato (seeded), and 1/2 cup red bell pepper. Slice 1/4 cup pickled jalapeños. Set aside. (Reserve tomatoes for sprinkling after baking if you prefer fresher tomato texture.)
Cheese Assembly
- 5
Layer cheeses
Evenly distribute half of the shredded Monterey Jack (1 cup) and half of the shredded cheddar (1 cup) over the chips so most chips get some coverage. This helps the cheese bind the toppings to the chips.
Assemble & Bake
- 6
Add toppings and bake
Scatter the chopped bacon, diced onion, red pepper, and jalapeños evenly over the cheese-covered chips. If using warmed chicken or pulled pork, distribute it evenly now. Top with remaining shredded Monterey Jack and cheddar. Transfer the baking sheet or skillet to the preheated oven and bake 7–10 minutes, or until cheese is fully melted and bubbling and edges of chips are lightly toasted.
Finishing & Seasoning
- 7
Season and garnish
Remove nachos from oven. Immediately sprinkle diced tomato (if reserved for freshness) over the hot nachos. Sprinkle chopped cilantro, drizzle lime juice evenly, and season with 1/4 teaspoon black pepper and 1/2 teaspoon kosher salt (or to taste). Let sit 1–2 minutes so flavors settle.
- 8
Serve
Serve hot on the baking sheet or transfer to a large platter. Offer optional sides such as sour cream, guacamole, or salsa. If ordering with chicken or pulled pork, indicate the added portion: chicken +$5 or pulled pork +$6.