Loaded Nachos Pulled Pork (Printable Version)

Crispy tortilla chips layered with pulled pork, creamy cheese sauce, jalapeños, and fresh toppings.

# What You Need:

→ Pulled Pork

01 - 2 cups cooked pulled pork (homemade or store-bought)
02 - 2 tablespoons barbecue sauce (optional)

→ Nachos Base

03 - 9 ounces tortilla chips

→ Queso

04 - 1 tablespoon unsalted butter
05 - 1 tablespoon all-purpose flour
06 - 1 cup whole milk
07 - 1¼ cups shredded cheddar cheese
08 - ½ cup shredded Monterey Jack cheese
09 - ¼ teaspoon garlic powder
10 - ¼ teaspoon smoked paprika
11 - Salt to taste

→ Toppings

12 - ½ cup pickled jalapeño slices
13 - ½ cup sour cream
14 - ¼ cup chopped fresh cilantro
15 - ¼ cup diced red onion
16 - 1 medium tomato, diced
17 - 1 avocado, diced (optional)
18 - Lime wedges for serving

# How to Make It:

01 - Set the oven to 375°F.
02 - If the pulled pork is cold, combine it with barbecue sauce if using, and warm in a skillet over medium heat until heated through.
03 - Melt butter in a saucepan over medium heat, whisk in flour and cook for 1 minute. Gradually add milk while whisking, cook 2–3 minutes until slightly thickened. Stir in cheddar, Monterey Jack, garlic powder, smoked paprika, and salt until smooth and melted. Remove from heat.
04 - Spread tortilla chips evenly on a large baking sheet or oven-safe platter. Spread warmed pulled pork evenly over chips. Drizzle half of the queso sauce on top.
05 - Place in the oven and bake for 8–10 minutes until heated through and chips are crisp.
06 - Remove from oven. Drizzle remaining queso over nachos. Evenly scatter jalapeño slices, diced red onion, diced tomato, avocado, and cilantro over the top.
07 - Dollop with sour cream and serve immediately with lime wedges.

# Expert Advice:

01 -
  • It comes together faster than you'd think, leaving you time to actually enjoy your guests instead of being stuck at the stove.
  • The contrast of creamy queso against crispy chips with cool sour cream creates layers of flavor that feel indulgent without being heavy.
  • Everyone at the table gets to customize their bite with jalapeños, cilantro, and lime—it turns eating into a small ritual.
02 -
  • Don't assemble nachos too far in advance or the chips will absorb moisture and turn limp—warm toppings on cold chips is the enemy of texture.
  • The queso needs to stay on the stove just long enough to melt smoothly, but overcooking it causes the cheese to break and turn grainy instead of silky.
  • If your queso seems too thick, loosen it with a splash of warm milk rather than adding more cheese, which can make it heavy.
03 -
  • Use a microplane or box grater to shred your cheese fresh rather than buying pre-shredded, which contains anti-caking agents that prevent smooth melting.
  • Keep the queso warm in a small pot on the stove during the meal—if it cools and thickens, a few seconds over low heat and a splash of warm milk brings it back to life.
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