Baked BBQ Pulled Pork Nachos Recipe

Tortilla chips: The base of the nachos, providing a crunchy texture.

Pre-cooked bbq pulled pork: Adds a smoky, savory flavor and hearty protein.

Shredded cheddar cheese: Melts over the nachos, adding a rich, creamy texture.

Sliced jalapeños: Optional, for a spicy kick.

Chopped green onions: Optional, for a fresh, zesty garnish.

Sour cream: Served on the side, adding a cool, tangy contrast.

To ensure your tortilla chips stay crispy and don't get soggy, layer them in a single, even layer on the baking sheet. Avoid overcrowding the chips, as this allows for better heat distribution and prevents moisture buildup. Additionally, if you have the time, lightly toast the chips in the oven for a few minutes before adding the bbq pulled pork and shredded cheddar cheese. This extra step can help maintain their crunchiness even after baking with the toppings.

• tortilla chips - Substitute with pita chips: Pita chips provide a similar crunch and can hold up well under the toppings.

• pre-cooked bbq pulled pork - Substitute with shredded rotisserie chicken: Shredded rotisserie chicken can be mixed with BBQ sauce to mimic the flavor and texture of pulled pork.

• shredded cheddar cheese - Substitute with shredded Monterey Jack cheese: Monterey Jack melts well and offers a mild flavor that complements BBQ dishes.

• sliced jalapeños - Substitute with sliced banana peppers: Banana peppers provide a similar tangy heat without being overly spicy.

• chopped green onions - Substitute with chopped chives: Chives offer a mild onion flavor and a similar visual appeal.

• sour cream - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and tangy flavor, with added protein.

• Allow the baked BBQ pulled pork nachos to cool completely before storing. This prevents condensation, which can make the tortilla chips soggy.
• Transfer the nachos to an airtight container. If possible, use a container with a shallow base to avoid stacking the nachos too high, which can crush the chips.
• Store the container in the refrigerator for up to 3 days. For best results, keep the sour cream and any fresh toppings like jalapeños and green onions separate until ready to serve.
• To reheat, preheat your oven to 350°F (175°C). Spread the nachos on a baking sheet and bake for 10-15 minutes, or until the cheese is melted and the pulled pork is heated through.
• If freezing, place the cooled nachos in a single layer on a baking sheet and freeze until solid. This prevents the chips from sticking together.
• Once frozen, transfer the nachos to a freezer-safe bag or container. Label with the date and store for up to 2 months.
• To reheat from frozen, preheat your oven to 375°F (190°C). Place the frozen nachos on a baking sheet and bake for 15-20 minutes, or until the cheese is melted and the pulled pork is heated through.
• Add fresh toppings like sliced jalapeños and chopped green onions after reheating to maintain their crispness and flavor. Serve with sour cream on the side.

• Preheat your oven to 350°F (175°C). Spread the leftover nachos evenly on a baking sheet. Cover them loosely with aluminum foil to prevent the tortilla chips from burning. Bake for 10-15 minutes or until the cheese is melted and the bbq pulled pork is heated through.

• Use a microwave-safe plate to spread out the nachos. Microwave on medium power for 1-2 minutes, checking halfway through to ensure the cheese is melting evenly. Be cautious as the tortilla chips can become soggy.

• For a quick stovetop method, heat a non-stick skillet over medium heat. Add the nachos and cover with a lid. Cook for 5-7 minutes, or until the cheese is melted and the bbq pulled pork is warmed through. This method helps keep the tortilla chips crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the nachos in a single layer in the air fryer basket. Cook for 3-5 minutes, checking frequently to avoid burning. This method ensures the tortilla chips stay crispy while reheating the bbq pulled pork and cheese.

• For a toaster oven, preheat to 350°F (175°C). Place the nachos on the toaster oven tray and cover loosely with aluminum foil. Heat for 10-12 minutes, or until the cheese is melted and the bbq pulled pork is hot.

• Oven: Used to bake the nachos at a consistent temperature of 375°F (190°C) until the cheese is melted and bubbly.

• Baking sheet: Provides a flat surface to spread the tortilla chips evenly for baking.

• Spatula: Useful for spreading the bbq pulled pork evenly over the tortilla chips.

• Cheese grater: If you are shredding your own cheddar cheese, this tool will help you achieve the perfect consistency.

• Knife: Essential for slicing jalapeños and chopping green onions if you choose to use them.

• Cutting board: Provides a safe and stable surface for slicing and chopping ingredients.

• Measuring cups: Helps in measuring the exact quantities of ingredients like pulled pork, cheese, and sour cream.

• Serving platter: Ideal for presenting the nachos once they are baked and topped with additional ingredients.

• Tongs: Handy for serving the nachos without breaking the chips.

Use pre-cooked pulled pork: Save time by using pre-cooked bbq pulled pork from the store instead of making it from scratch.

Pre-shredded cheese: Opt for pre-shredded cheddar cheese to cut down on prep time.

Sheet pan lining: Line your baking sheet with parchment paper for easy cleanup.

Quick toppings: Use pre-sliced jalapeños and pre-chopped green onions to save chopping time.

Microwave option: If you're in a real hurry, melt the cheese and pulled pork in the microwave before adding to the tortilla chips and baking for just a few minutes.