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A heap of pork nachos is loaded up with shredded meat, black beans, and spicy jalapeño slices, all topped off with tangy BBQ sauce. Its laid out on a white plate with a side of salsa in the background on a rustic wooden table.

Cheesy Loaded Pulled Pork Nachos with Jalapeños

Author: Madison Reid
Total Time: 20 minutes
Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 8
Dig into these loaded pork nachos, packed with tender pulled pork, gooey cheese, jalapeños, and smoky BBQ sauce. Perfect for game day or a crowd-pleasing snack!

Ingredients

Nachos

  • 11 ounces tortilla chips (1 bag)
  • 2 cups shredded cheese (I like Colby-Jack)
  • 15 ounces black beans (1 can)
  • 8 ounces pickled jalapenos
  • 4 slices bacon **precooked
  • 2 cups smoked pulled pork **leftover

Toppings

  • BBQ sauce
  • salsa
  • sour cream
  • guacamole

Instructions

  • Turn your oven on broil-high
  • Line a cookie sheet with aluminum foil, place the tortilla chips on so that each chip barley overlaps the other.
  • Sprinkle the 2 cups of shredded cheese all over the chips, covering them evenly.
  • Rinse the can of black beans, I like to pour mine in a strainer and thoroughly rinse them. Sprinkle the beans evenly all over the chips and cheese.
  • Chop up the precooked bacon and evenly spread it out across the chips.
  • Spread the leftover smoked pulled pork out.
  • Place the pickled jalapeños on top.
  • Place the sheet pan of nachos into the hot oven and keep a close eye on it. They cook very quickly. As soon as the cheese is melty and bubbly, remove (this takes about 5 minutes)
  • Remove from the oven, I like to drizzle our favorite BBQ sauce all over the nachos before serving.
  • Serve with optional toppings like salsa, guacamole and sour cream.

Nutrition

Calories: 501kcal Carbohydrates: 52g Protein: 23g Fat: 24g Saturated Fat: 8g Polyunsaturated Fat: 5g Monounsaturated Fat: 6g Trans Fat: 0.04g Cholesterol: 55mg Sodium: 1203mg Potassium: 357mg Fiber: 7g Sugar: 10g Vitamin A: 768IU Vitamin C: 4mg Calcium: 234mg Iron: 3mg
Course: Main Course