Stacked Nachos Recipe
carolina pulled pork, ground chorizo, black beans, jalapeños, pico de gallo, smoked tomato-avocado crema, taco sauce, cheddar, queso blanco, scallions, cilantro
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Ingredients
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Base Ingredients
Toppings
Method
Preparation
- 1
Cook the Ground Chorizo
In a skillet over medium heat, cook the ground chorizo until browned and fully cooked, about 5-7 minutes. Drain excess fat and set aside.
- 2
Prepare the Black Beans
Rinse and drain the black beans. Heat them in a small saucepan over medium heat until warmed through, about 3-5 minutes.
- 3
Prepare the Pulled Pork
If using leftover pulled pork, reheat it in a saucepan over low heat until warmed through. If using freshly made pulled pork, ensure it is seasoned and ready to use.
- 4
Chop the Toppings
Finely chop the scallions and cilantro. Prepare the jalapeños, if using, by slicing them into rings.
Assembly
- 5
Layer the Tortilla Chips
On a large baking sheet or platter, spread half of the tortilla chips in an even layer.
- 6
Add the First Layer of Ingredients
Top the chips with half of the pulled pork, ground chorizo, black beans, and jalapeños (if using). Sprinkle half of the cheddar and queso blanco on top.
- 7
Repeat the Layering
Add another layer of tortilla chips, followed by the remaining pulled pork, chorizo, black beans, jalapeños, and the rest of the cheeses.
- 8
Add Final Toppings
Top the nachos with pico de gallo, smoked tomato-avocado crema, taco sauce, scallions, and cilantro.
Baking
- 9
Bake the Nachos
Preheat the oven to 350°F (175°C). Place the assembled nachos in the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.
Serving
- 10
Serve Hot
Remove the nachos from the oven and let them cool slightly. Serve hot, garnished with additional cilantro if desired.
