Pulled Pork Nachos With Cheddar And Pickled Onions
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 25 min · Pork · high-protein
1032 cal
61g protein
80g carbs
52g fat
per serving · estimated
Ingredients
- 1 1/4 lb tub cooked pulled pork
- 3 1/2 oz tortilla chips
- 1 cup sharp cheddar, shredded
- 1/4 cup barbecue sauce
- 1 1/2 cans (15 oz), drained canned black beans
- scant 1/2 cup sour cream
- 1, sliced paper thin red onion
- 1/4 cup pickled jalapenos
- 2, sliced scallions
- for the onions cider vinegar, sugar and salt
Method (tap to check — screen stays awake)
- Toss the sliced red onion with the vinegar, a pinch of sugar and salt and leave it to sit - by the time the nachos are built it will be pink, sharp and softened.
- Warm the pulled pork with the barbecue sauce in a skillet over medium for 6 minutes, until it is steaming and the sauce has tightened around the meat.
- Heat the broiler. Spread half the chips on a sheet pan, top with half the beans, pork and cheddar, then build a second identical layer so nothing is left bare.
- Broil 3 to 4 minutes, watching closely, until the cheese bubbles and the chip edges toast. Finish with the pickled onions, jalapenos, sour cream and scallions.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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