Pull Pork Nachos

Downright filthy good.

There is a few steps to this pull pork nacho recipe. I use my chorizo queso recipe as the cheese sauce, recipe will be coming soon by the way. :) And then, I use my BBQ pork tenderloin which is linked below in ingredients and I use the leftovers to make this. Leftover pull pork is seriously the best. Can make nachos, quesadillas, sandwiches, tacos, you name it. I am sure it would be good in some sort of pasta dish too.

I also make homemade tortilla chips, which is super easy! All you do is cut corn tortillas into the chip size you prefer, I went with the classic triangle and just flash fry them in oil to crisp up.

Recipe Below:

This nacho recipe feeds about 6 people.

Ingredients

• Pull pork leftover (recipe here)

• Chorizo queso (recipe coming soon, but ingredients below)

  • splash of milk

  • 16oz of Queso blanco

  • 4oz can of green chile

  • 1/2 yellow onion, chopped

  • 1 tablespoon of garlic, minced

  • olive oil (for sautee onion/garlic)

  • 1 link of chorizo, cooked and chopped

• 1 fresh tomato, chopped

• 1/3 cup of pickled red onion, sliced

• 1 bunch of cilantro

• 1 lime, squeezed over nachos

• 15-20 pack of corn tortillas

• Sour cream (or greek yogurt)

• BBQ sauce (regular)

• Peanut oil for frying, preferred

Directions: defrost the pull pork and cook till warm. While this is cooking cut your tortillas to make the chips. Start to heat your oil for the tortilla chips in a frying pan. Then for the queso either already have in crockpot cooking or heat up leftovers.

Once the oil is hot, 375 F max add your tortilla chips and only cook for a minute on both sides, salt once they are done. Lay chips on a wire rack so the oil can drip off. Once chips are done, get a plate and put the chips down first. Add the cheese, then layer up with all the other garnishes. Add the BBQ sauce and lemon juice last. De nada!