Canyon Nachos Recipe
Large nacho platter, layered with cheddar cheese, house-made queso, slow-roasted pulled pork, sour cream, handcrafted guacamole, fresh pico. GF VOVegetarian Option: Remove pork
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Ingredients
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Nacho Base
Cheese and Queso
Pulled Pork
Toppings
Method
Preparation
- 1
Prepare the Pulled Pork
If not using pre-cooked pulled pork, slow-cook pork shoulder seasoned with salt, pepper, and your favorite BBQ sauce on low for 8 hours or until tender. Shred and set aside.
- 2
Assembling Nachos
- 3
Layer the Nachos
Preheat the oven to 350°F (175°C). On a large baking sheet, spread half of the tortilla chips in an even layer. Top with half of the shredded cheddar cheese, followed by half of the pulled pork.
- 4
Add Queso
Drizzle half of the queso over the loaded nachos before adding a second layer of tortilla chips. Repeat the layering process with the remaining tortilla chips, cheddar cheese, pulled pork, and queso.
- 5
Bake
Place the baking sheet in the preheated oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.
Finishing Touches
- 6
Add Toppings
Once removed from the oven, top the nachos with dollops of sour cream, guacamole, and sprinkle with pico de gallo.
- 7
Serve
Serve immediately while hot and enjoy your Canyon Nachos!
