Pulled Pork Nachos
I make Pulled Pork often for parties or just to see the hungry smile on my husband or son’s beautiful faces. (Oh yeah and for me too!). It’s a dish that everyone seems to enjoy…a real crowd-pleaser.
Pulled Pork is so versatile, you can do so many things with it other than a sandwich. You can create nachos, empanada’s & pizza with leftovers just to name a few.
I decided to make a huge platter of nachos for a party we went to over the Memorial Day weekend. The photo above was the “sample” I gave my husband for lunch before we went. He really, really liked it and said that the next 5 years of our relationship is solid if I make him these a few times a year lol! Men!!
Have you had or happened to see the fun Corona-rita’s at your bar, Mexican restaurant or online, the one with the inverted Corona bottle? They are a perfect companion to these tasty nachos!
Pulled Pork Nachos
Green Chili Queso Sauce
4 tablespoons butter
4 tablespoons flour
2 cups whole milk
1 (10 oz) can chopped green chilies, drained
2 cups grated Mexican-style cheese (part Monterrey Jack and cheddar)
A few shakes of cayenne pepper
In a large saucepan, melt butter over medium-high heat. Gradually whisk in flour. Cook for 2-3 minutes, stirring constantly, do not allow the flour to brown. Slowly stir in the milk and continue to whisk until the mixture is smooth. Add in the green chili’s. Continue to cook for about 5 minutes or until the sauce has thickened, stirring constantly. Remove from heat. Add the cheese and cayenne pepper. Stir until smooth.
Pulled Pork – click here for my recipe
Tortilla Chips (for this I like Mission Restaurant Style Chips)
Green Chile Queso Sauce
2-3 scallions, sliced down
Shredded Mexican-style cheese
Optional toppings: Thin threads of barbecue sauce or sour cream, sliced black olives, cilantro and/or fresh tomato and onion salsa.
Spread out your chips across a plate or platter, drizzle cheese sauce evenly across the chips (you may want to do 2 layers), gently place pulled pork clumps here and there, sprinkle jalapenos and scallions over top, sprinkle with shredded cheese and any additional toppings you like and serve.
I choose to not bake these, I really don’t want to give them the chance to get mushy.
Quantity of the above for the nachos depends on just how big of a platter you choose to make.
– Sauce adapted from The Cooking Bride