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Pulled Pork Nachos with Queso

These pulled pork BBQ nachos with queso are over the top delicious. Made with leftover BBQ pulled pork. It's the easiest dinner in under 15 mins!
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Total Time: 35 minutes
Servings: 8

Ingredients

For the creamy corn:

  • 2 (10 oz) packages frozen corn
  • 6 Tablespoons mayonnaise
  • 2 limes, juiced (about 1/4 cup lime juice)
  • 1 tablespoon ranch seasoning (about 1/2 packet)
  • 1 1/2 teaspoons garlic powder
  • 3/4 teaspoon chili powder
  • 3/4 teaspoon cumin

For the nachos:

  • 1/2 11 oz bag tortilla chips (I like the Trader joe’s white corn)
  • 1 (8 oz) package sharp cheddar cheese or monterey jack, shredded and divided
  • 3-4 cups leftover bbq pulled pork you can also do shredded chicken
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 1/3 cups jarred queso blanco (about one 15 oz jar)
  • 1 (12 oz) container pico de gallo
  • 1 cup Pickled onions (optional)
  • 1 cup chopped cilantro (for garnish)

Instructions

For the creamy corn:

For the nachos:

  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  • Spread the tortilla chips on a baking sheet in an even single layer.
  • Sprinkle half of the cheddar on the chips.
  • Microwave the pork.
  • Top the chips with pulled pork and black beans.
  • Heat the queso up in the microwave so that it’s pourable. Pour over nachos. Top with remaining shredded cheese.
  • Bake for 10 minutes, or until the cheese is melty and everything is warm.
  • Remove from the oven. Top with the creamy corn, pico de gallo, pickled onions, and cilantro. Squeeze over extra bbq sauce if desired.

Nutrition

Serving: 1 serving | Calories: 607kcal | Carbohydrates: 66g | Protein: 31g | Fat: 26g