Pork Carnitas Nachos with Queso and Jalapeños

• 8 cups tortilla chips
• 2 cups shredded cooked pork carnitas
• 2 cups shredded Mexican blend cheese
• 1 cup queso dip
• 1/2 cup sliced jalapeños (fresh or pickled)
• 1/4 cup chopped cilantro
• 1/4 cup diced red onion
• 1/4 cup sour cream
• 1/4 cup salsa
• 1 lime, cut into wedges
• 1 teaspoon ground cumin
• 1 teaspoon chili powder

Steps

1. 1 Preheat oven to 350°F.
2. 2 Arrange tortilla chips in a single layer on a large baking sheet.
3. 3 Sprinkle shredded pork carnitas evenly over the chips.
4. 4 Drizzle queso dip over the pork, then sprinkle with shredded cheese.
5. 5 Bake in the preheated oven for 10-12 minutes, or until cheese is melted and bubbly.
6. 6 Remove from oven and sprinkle with sliced jalapeños, cilantro, and red onion.
7. 7 Serve immediately with sour cream, salsa, and lime wedges on the side.

Equipment

• Large baking sheet
• Mixing bowls

Variations

• Add black beans or diced tomatoes for extra texture and flavor.

Substitutions

• Substitute pulled chicken or beef for pork carnitas for a different protein option.

Pairings

• Pairs well with a cold Mexican cerveza or a refreshing agua fresca.

Nutrition

Tips

• For extra flavor, sprinkle a pinch of cumin and chili powder over the chips before baking.
• Use fresh jalapeños for heat or pickled for a tangy kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 300°F oven until warm.

Freezing: Does not freeze well due to the texture of the chips.

Serving Suggestions

• Serve with a side of guacamole and fresh salsa for a complete nacho experience.

FAQ