Loaded Nachos Pulled Pork (Printable)

Crispy chips layered with pulled pork, melted cheese, jalapeños, and fresh toppings for a flavorful Tex-Mex treat.

# Ingredient List:

→ Pulled Pork

01 - 2 cups cooked pulled pork
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 - 1 1/4 cups shredded cheddar cheese
08 - 1/2 cup shredded Monterey Jack cheese
09 - 1/4 teaspoon garlic powder
10 - 1/4 teaspoon smoked paprika
11 - Salt to taste

→ Toppings

12 - 1/2 cup pickled jalapeño slices
13 - 1/2 cup sour cream
14 - 1/4 cup chopped fresh cilantro
15 - 1/4 cup diced red onion
16 - 1 medium tomato, diced
17 - 1 avocado, diced (optional)
18 - Lime wedges for serving

# Directions:

01 - Preheat oven to 375°F.
02 - If using cold pulled pork, combine with barbecue sauce if desired 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 whisk in milk and cook for 2 to 3 minutes until slightly thickened. Add cheddar, Monterey Jack, garlic powder, smoked paprika, and salt. Stir until smooth and melted. Remove from heat.
04 - Spread tortilla chips evenly on a large baking sheet or oven-safe platter. Top evenly with warm pulled pork. Drizzle half of the queso sauce over the pork and chips.
05 - Bake in the preheated oven for 8 to 10 minutes until heated through and edges of chips are crisp.
06 - Remove from oven and drizzle remaining queso sauce over the nachos. Scatter jalapeños, red onion, tomato, avocado, and cilantro over the top.
07 - Dollop with sour cream and serve immediately with lime wedges.

# Expert Tips:

01 -
  • The queso comes together in under five minutes and tastes like you've been stirring a pot all afternoon.
  • You can prep everything ahead and assemble right before serving, which means you actually get to enjoy your guests instead of hiding in the kitchen.
  • Loaded nachos work equally well for a casual gathering or when you're eating straight from the pan on the couch.
02 -
  • Don't assemble your nachos more than fifteen minutes before serving, or the chips will start to soften from the moisture of the toppings and queso.
  • If your queso breaks or gets grainy, whisk in a splash of milk off the heat and stir gently until it smooths back out—most queso emergencies can be fixed this way.
03 -
  • Make your queso ahead of time and reheat it gently in a saucepan with a splash of milk before assembling—it keeps the whole process stress-free.
  • Keep your baking sheet or platter oven-safe and use it for serving straight from the oven, which means one less dish and nachos that stay warm longer.
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