Nachos Recipe
Corn chips, house smoked pork, nacho cheese, shredded pepper jack & cheddar cheese, jalapenos, black beans and tomatoes topped with sour cream & green onions
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Ingredients
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Base & Chips
Smoked Pork
Cheeses & Cheese Sauce
Toppings
Optional Garnishes & Seasoning
Method
Base & Chips Assembly
Preheat and arrange chips
Preheat the oven to 375°F (190°C). Spread 8 cups of corn tortilla chips in an even single layer (or slightly overlapping) on a large rimmed baking sheet or oven-safe platter. If making a double layer, create two even layers with chips separated by toppings as described below.
Scatter 1 cup drained black beans evenly over the chips, concentrating slightly in the center so each chip gets some beans.
Smoked Pork
If the house-smoked pork is cold, warm it gently in a skillet over medium-low heat for 3–5 minutes with 2 tablespoons of finishing sauce or a splash of water to avoid drying. Break the pork into bite-sized shreds with a spatula. If pork is already warm, simply shred and toss with the 2 tablespoons sauce.
Distribute the 2 cups of pulled smoked pork evenly over the chips and beans.
Cheeses & Cheese Sauce
Warm 1 cup of nacho cheese sauce in a small saucepan over low heat until smooth and pourable (or microwave in 20-second intervals, stirring until warm).
Drizzle the warmed nacho cheese sauce evenly over the pork, beans and chips.
Combine 1 cup shredded pepper jack and 1 cup shredded cheddar; sprinkle this shredded cheese mixture evenly over the nacho cheese-coated chips so the shredded cheese melts on top.
Place the tray or platter in the preheated oven and bake for 6–8 minutes, or until the shredded cheeses are melted and bubbling and the edges of some chips are golden. Watch carefully to avoid burning.
Toppings & Finish
Remove the nachos from the oven. Immediately top with 1 cup diced tomatoes and 1 tablespoon sliced jalapeños, distributing evenly.
Dollop 1/2 cup sour cream across the nachos in teaspoons or small spoonfuls so guests can get sour cream with each bite. Alternatively, transfer sour cream to a squeeze bottle and lightly drizzle.
Scatter thinly sliced green onions (use whites for more bite, greens for color) over the top. Sprinkle optional chopped cilantro if using.
Season lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, tasting a small bite first to verify salt level.
Serve immediately with lime wedges on the side for squeezing over individual portions.