Save Pin There's something about nachos that turns any gathering into a celebration. One Saturday afternoon, I was scrambling to put together appetizers for friends dropping by, and I realized I had leftover pulled pork in the fridge and a bag of tortilla chips calling my name. What started as a quick fix became everyone's favorite thing on the table that night—golden chips piled high with tender meat, melted cheese pooling between the layers, and all those bright toppings making each bite taste different from the last. Now whenever I make them, people forget about everything else and crowd around the platter.
I'll never forget the year my sister brought these to our family holiday potluck, and my nephew—who barely eats anything—came back for thirds. His plate was a tower of chips and toppings, and he looked absolutely content. That moment made me realize nachos aren't just food; they're permission to be messy and happy at the same time, all together in one delicious pile.
Ingredients
- Pulled pork: Two cups is the sweet spot—enough to generously distribute but not so much that it overwhelms the chips and cheese. Store-bought works beautifully if you don't have homemade on hand.
- Tortilla chips: Nine ounces gives you a sturdy base that won't get soggy under all those toppings. Choose chips that feel substantial and don't shatter too easily.
- Unsalted butter and all-purpose flour: These create the roux that makes your queso silky instead of grainy—don't skip this step.
- Whole milk: This is key to a creamy queso that pours smoothly over everything.
- Cheddar and Monterey Jack cheese: The combo of sharp and mild gives you depth of flavor and the right texture. Shred your own if you can; it melts more evenly than pre-shredded.
- Garlic powder and smoked paprika: These add a whisper of warmth and complexity that people taste but can't quite name.
- Pickled jalapeños: The vinegar cut through the richness beautifully—this is not the time to be subtle.
- Sour cream: Cool, tangy, and essential for balance against all that cheese.
- Fresh cilantro, red onion, tomato, and avocado: These are your textural contrast and brightness. Don't skip them even if you're in a hurry.
- Lime wedges: A squeeze over everything ties it all together with a bright note.
Instructions
- Heat your oven and warm the pork:
- Start at 375°F (190°C). If your pulled pork is cold from the fridge, toss it in a skillet with a splash of barbecue sauce if you like, and let it warm through over medium heat—you want it hot all the way through so it doesn't cool down your nachos later.
- Make the queso sauce:
- Melt butter in a saucepan, then whisk in flour for about a minute until it smells toasted and golden. Slowly pour in milk while whisking constantly so no lumps form, then let it thicken—you'll notice it getting glossier after a couple of minutes. Add your cheeses and spices, stirring until it's completely smooth; if it's too thick, thin it with a splash more milk.
- Build your base:
- Spread your chips on an oven-safe platter so they're mostly in a single layer, not piled too high. Scatter the warm pulled pork over them and drizzle about half your queso over everything, letting it seep down between the chips.
- Toast everything together:
- Bake for 8 to 10 minutes until the edges of the chips turn darker and crispy and you can smell that toasted corn aroma. You're looking for hot and a little bit caramelized at the edges, not burnt.
- Finish and serve:
- Pull the platter out, drizzle the remaining queso over the top while everything is still warm, then scatter your jalapeños, onions, tomato, and avocado across the top like you're decorating. Dollop sour cream wherever you see a gap, squeeze lime over it all, and bring it straight to the table while the chips are still crispy.
Save Pin My favorite part is watching people's faces the moment they take that first bite—there's always this little pause where they register all the layers at once. It's comfort and excitement and indulgence all on one plate, and somehow it brings people together in a way fancy appetizers never quite do.
Custom Your Platter
The beauty of nachos is that they're incredibly forgiving. Want to add black beans or corn? Scatter them on before the oven. Prefer pepper jack cheese for more heat? Your queso will be spicier and bolder. Some people love a drizzle of hot sauce; others are cilantro-on-everything people. I've seen someone make a whole plate with double avocado and barely any meat, and they were perfectly happy. Make these your own.
Making Nachos Ahead of Time
You can absolutely prep components earlier—cook your pork ahead, make your queso and reheat it gently (add a little milk if it thickens too much), and chop all your toppings and stash them in containers. The only part you really need to do right before serving is assembling and baking, which takes about 15 minutes total. This is especially helpful when you're hosting and want to minimize stress in the kitchen.
What to Drink With Nachos
A cold Mexican lager or crisp margarita is the classic pairing for a reason—the bubbles and brightness cut through all that richness perfectly. But honestly, I've served these with everything from cold beer to sparkling water with lime, and people are always happy. The key is something cold and a little bit bright to balance the warm, creamy, savory nacho situation.
- Squeeze fresh lime over the whole platter right before eating for a brightness that makes everything taste better.
- If you're making these for a crowd, keep toppings in separate bowls so people can pile on as much as they want without creating a topping free-for-all.
- Leftover nachos never quite have the same magic, so really do make only what you'll eat right away.
Save Pin These nachos are what I make when I want to feel generous without spending hours in the kitchen. Every time someone comes back for more, it feels like the smallest, best kind of victory.
Recipe FAQs
- → How do I keep the tortilla chips crispy when assembling?
Spread chips evenly on a baking sheet and ensure toppings are added just before serving to maintain crispiness. Baking briefly helps warm ingredients without sogginess.
- → Can I prepare pulled pork in advance?
Yes, pulled pork can be cooked ahead of time. Warm it gently with barbecue sauce before layering over the chips for optimal flavor.
- → What cheeses work best for the queso sauce?
A combination of sharp cheddar and Monterey Jack provides creamy melt and flavor. You can substitute pepper jack for added spice if desired.
- → Are there alternatives to sour cream for topping?
Greek yogurt is a great substitute offering a similar creamy texture with a lighter tang.
- → How can I add more freshness to the dish?
Fresh diced tomatoes, cilantro, diced avocado, and a squeeze of lime enhance brightness and balance richness.