Ingredients for Bbq D Pork Nachos
- 2 cups shredded pulled pork
- 1 1/4 cups BBQ sauce
- 1 (15-ounce) can pinto beans
- 2 tablespoons lime juice
- 1 1/2 tablespoons Cajun seasoning
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1-2 pickled jalapeños, finely chopped
- 1/2 cup chopped fresh cilantro, plus extra for garnish
- 1 (10-ounce) bag white corn tortilla chips
- 1/3 cup sour cream, plus extra for garnish
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
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How to Make Bbq D Pork Nachos
- Preheat oven to 375°F (190°C).
- In a bowl, toss 2 cups of shredded pulled pork with 1 cup of your favorite BBQ sauce. Set aside.
- In a separate bowl, coarsely mash 1 (15-ounce) can of beans with 2 tablespoons of lime juice, 1 tablespoon of Cajun seasoning, and salt to taste.
- In another bowl, combine 1 (14.5-ounce) can of diced tomatoes, undrained, 1-2 jalapeños, finely chopped, and 1/2 cup chopped cilantro.
- Season the tomato mixture with salt and pepper to taste.
- Spread half of a 10-ounce bag of tortilla chips in a large baking dish (approximately 9x13 inches).
- Evenly distribute the pulled pork, mashed beans, and 1/3 cup of sour cream over the chips.
- Top with half of the tomato mixture.
- Cover with the remaining tortilla chips.
- Scatter the remaining tomato mixture, 1/4 cup BBQ sauce, and 1/2 tablespoon of Cajun seasoning over the top layer of chips.
- Sprinkle 2 cups of shredded cheddar cheese (or your preferred cheese) evenly over the nachos.
- Bake for 12-15 minutes, or until the cheese is melted and bubbly and starting to brown.
- Garnish with extra sour cream and cilantro before serving immediately.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
96g
Fat
67g
Carbs
16g
