Ingredients
1 (13-oz.) bag corn chips
4 c. shredded Monterey Jack cheese
1 c. sliced pickled jalapeños, drained
1 1/2 lb. prepared barbecued pulled pork
1 avocado, halved and pitted
1/4 red onion, finely chopped
1/2 lime, juiced
1/4 c. freshly chopped cilantro leaves, plus more for garnish
Kosher salt
Freshly ground black pepper
Sour cream, for serving
Preparation
Choose a sturdy base. This isn’t the time for wimpy chips. Make sure that whatever type you choose are large enough to create a sturdy, continuous chip layer and thick enough to hold up under the weight of the toppings (and a little extra moisture!)Start with the cheese. A thick layer of cheese directly on top of the chips will create a solid barrier when it melts, protecting the chips from the wetter toppings above. After all, cheese is mostly fat, and fat repels water. Don’t be grossed out; it’s science.Avoid extra wet toppings. Relax—we’re not saying your nachos need to be bone dry. And some toppings—in this case the pulled pork—will definitely bring some moisture. But others—pickled jalapeños, saucy salsas, etc—can come with a ton of liquid that leaches out of them while the nachos are in the oven, completely waterlogging them. Our advice? Drain the heck out of these before adding them to your nachos. It may seem like a pain, but you’ll be glad you did.
Step 1Preheat oven to 375° and line a large baking sheet with aluminum foil. Step 2Spread an even layer of chips onto the baking sheet, then top with 1/3 of the cheese, pulled pork, and peppers. Top with more chips and another 1/3 of cheese, pork, and peppers. Finish with one last layer of chips and the remaining cheese, pork, and peppers.Step 3Bake until cheese is melty and chips have crisped slightly, 10 minutes.Step 4Meanwhile, in a medium bowl, mash avocado together with red onion, lime juice, and cilantro. Season with salt and pepper.Step 5When nachos are done baking, dollop with guacamole and sour cream. Serve immediately.
We chose to use prepared pulled pork, but if you want to make your own, it’s not hard at all. You can make it in the slow-cooker, if you want an easy option that you won’t have to babysit, or even cook it in the instant pot if you’re running short on time. These are nachos, so feel free to make them as simple or as complicated as you want.Read on for tips on these easy weeknight nachos. Looking for more creative spins on nachos? Check out these “tot-chos”—they’re exactly what they sound like and soooo yummy! How do I keep my nachos from getting soggy? One of the best parts of nachos is the contrast between the crispy chips, the gooey cheese, the fresh toppings, and whatever creaminess you decide to dollop on top. But if the chips get soggy, you lose the textural contrast and wind up with just a plate of mushy chips. And no one wants that! There’s no magic trick to prevent some sogginess, but there are a few strategies you can use that will definitely help. Here are three tips:
Choose a sturdy base. This isn’t the time for wimpy chips. Make sure that whatever type you choose are large enough to create a sturdy, continuous chip layer and thick enough to hold up under the weight of the toppings (and a little extra moisture!)Start with the cheese. A thick layer of cheese directly on top of the chips will create a solid barrier when it melts, protecting the chips from the wetter toppings above. After all, cheese is mostly fat, and fat repels water. Don’t be grossed out; it’s science.Avoid extra wet toppings. Relax—we’re not saying your nachos need to be bone dry. And some toppings—in this case the pulled pork—will definitely bring some moisture. But others—pickled jalapeños, saucy salsas, etc—can come with a ton of liquid that leaches out of them while the nachos are in the oven, completely waterlogging them. Our advice? Drain the heck out of these before adding them to your nachos. It may seem like a pain, but you’ll be glad you did.
Can I use another cheese? Absolutely. We chose Monterey Jack for its mild flavor and meltability, but you could swap it out for any other cheese that melts well. Try cheddar, Colby, or even pepperjack for a little extra kick. What other toppings can I use? It’s nachos, so when it comes to toppings, the possibilities are endless. We chose the pickled jalapenos and guacamole because we felt it went well with the pulled pork vibe, but you could also try pickled onions, diced tomatoes, shredded lettuce, or even a tangy vegetable slaw. Just keep in mind that whatever you choose needs to taste good with everything else. Made this? Let us know how it went in the comment section below! Editor’s note: The introduction to this recipe was updated on September 30, 2022 to include more information.
