Sweet Pork Nachos baked in the oven are a fun twist on a family favorite!
Hello everyone! It’s another recipe from Leesh & Lu’s recipe box today. I’m a huge fan of fresh mex restaurants–Cafe Rio, Costa Vida, Chipotle…I never tire of them and could eat there every week. Possibly every day. I especially love their salads and there are a bajillion copycat recipes out there for their salads and burritos. Last time I was there I went out on a limb and got the nachos. I hate when I stray from my usual, because I am usually disappointed, but I do like to try new things. I got a big pile of chips, but the goodies were only on the top and it wasn’t quite as easy to distribute the toppings like it is on a salad since the cheese melted everything to the chips. The 3 chips on top were delicious, but eating the rest of the plain tortilla chips as my dinner left me feeling less than satisfied and wishing I would have just ordered a salad. That experience is what led me to try my hand at my own sweet pork nachos at home.
So, the next time we had cafe rio-style salads for dinner, you better believe we made some delicious nachos with our leftovers the next night…and every chip was covered in cheese and other goodness! They were so yummy that I felt like they deserved their own recipe. This meal does have several components, but if you also plan a salad or enchilada or taco night using the same meat it will cut your prep time and be well worth your while. While the recipe is called sweet pork nachos, I think that substituting some marinated grilled chicken or steak would be equally delicious here!
- hearty tortilla chips
- pulled sweet pork or carnitas (or even diced grilled chicken or steak would work great here!)
- cilantro lime rice (optional)
- black beans, drained and rinsed
- shredded colby jack cheese
- cilantro ranch dressing
- pico de gallo or salsa for dipping
- finely diced red or green onion
- * No specific amounts are given so just eyeball it and put as much or as little as you'd like!*
- Preheat oven to 425.
- Line a rimmed baking sheet with foil or parchment and spread tortilla chips into a single layer. Top each chip with pork, rice, beans, and onions making sure that each chip feels the love! Liberally sprinkle shredded cheese over the chips and toppings.
- Bake for about 5 minutes until toppings are heated through and cheese is melted (this will vary depending on how much "stuff" is on each chip). Turn the broiler on low and keep a close eye on it. Broil for about 2 minutes until the cheese gets nice and bubbly!
- Remove from oven and lightly drizzle with cilantro ranch dressing. Serve with pico de gallo or salsa for dipping and dig in!
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