Pulled Pork Nachos Supreme with Tex-Mex Candied Bacon Chips
Perfect for game day snacking or nacho night with your family these pulled pork nachos are packed with protein for a delicious finger food meal.
Cut: Ground Pork
Prep Time: 10 minutes
Cook Time: 35 minutes
Number of Servings: 4-6
- 1 bag corn tortilla chips
- 2-3 cups (500-750 mL) leftover pulled pork, warmed
- 6 oz (170 g) shredded cheese
- 1 (14 oz / 398 mL) can black beans, drained and rinsed
- 1 avocado, peeled, pitted and coarsely chopped
- 1 green bell pepper, seeded and chopped
- 1 jalapeno pepper, seeded and thinly sliced, for medium to hot heat level
- 1 tomato, diced
- 1/4 cup (60 mL) thinly sliced green onion
- Sour cream
Tex-Mex Candied Bacon Chips:
- 6-8 slices thick cut bacon
- 1/4 cup (60 mL) light brown sugar
- 2 tsp (10 mL) Tex-Mex seasoning
- 2 tsp (10 mL) water
For the nachos:
- Preheat oven to 350˚F (180˚C).
- To build nachos, place a layer of tortilla chips on a foil-lined rimmed baking sheet. Top with half of the pulled pork and about one-third of the cheese. Repeat.
- Top with beans, avocado, bell pepper, jalapeno, tomato and green onion. Sprinkle with Tex-Mex Candied Bacon Chips (recipe below).
- Add remaining cheese. Bake until cheese melts, about 10 minutes. Serve with sour cream and salsa.
For the bacon chips:
- Preheat oven to 375˚F (190 ˚C).
- Line a rimmed baking sheet with foil and set rack on top. Lay 6-8 slices bacon on rack in a single layer. Bake until bacon starts to crisp, 15-20 minutes.
- Meanwhile, mix brown sugar with Tex-Mex seasoning and water. Turn bacon and brush with spice mixture. Continue baking until bacon is evenly browned, about 10 minutes. Allow to cool.
- Tear into bite-size pieces. Use as a topping or garnish on any dish that may benefit from a hit of meat candy.
1 1/2 cups (375 mL) per serving
|Total Fat||26 g|
|Saturated Fat||7 g|
Source: Manitoba Pork