Sheet-Pan Barbeque Pulled Pork Nachos. Leftover pulled pork, barbeque sauce, and favorite toppings on a bed of tortilla chips. Bake until cheese melts.
Nachos are an outlet for creativity and a vehicle for leftovers. The technique is easy: cover a sheet pan with tortilla chips, add a protein of your choice, throw on the toppings of your choice, think a little more and come up with more toppings, bake until everything is hot and the cheese melts. My inspiration for this dish wasa lot of leftover pulled pork and the fact that everybody was about sandwiched out. Sheet-Pan Barbeque Pulled Pork Nachos to the rescue!
Leftover coleslaw would find its way on top of my nachos if I had leftover coleslaw. A little sprinkling of Country Baked Beans wouldn’t be bad, either. Leftover corn-on-the-cob? Cut off the kernels and throw it on the nachos.
Seriously, nachos are truly a utility player when it comes to re-purposing leftovers. They’re just as useful and as versatile as soup. Instead of throwing leftovers into a soup pot, think about a nacho creation.
Talk about versatility, not only can you create great toppings for nachos, you can be creative with the base. Check out my Apple Nachos. While you’re at it, get a load of my Pecan Pie Nachos. Nachos as dessert? You bet!
My introduction to nachos was at a movie theater probably 40 years ago. You got a small box of stale tortilla chips with a little compartment filled with warm cheese-like something-or-other. It was something different so, of course, I convinced myself it was wonderful. Looking at my full sheet pan of decked out nachos this evening, it warms my heart to think how I innocently enjoyed the movie theater version. I pray my heart, mind and taste never forget that simple is good.
That’s my prayer, and I’m not just talking about nachos.
Sheet-Pan Barbeque Pulled Pork Nachos
preheat oven to 350 degrees
yield: 4 servings
Pulled pork topped tortilla chips, garnished with BBQ sauce, salsa, green onions, sour cream, cheese, and pickled jalapeno peppers.
2 cups pulled pork
2 cups cheddar cheese, shredded
3 to 4 green onions, use entire onion
pickled jalapeño slices
Line a sheet pan with parchment paper. Cover with tortilla chips.
Distribute pulled pork evenly over chips.
Drizzle on barbecue sauce.
Dot with salsa.
Spread shredded cheese evenly.
Drizzle barbecue sauce over cheese.
Bake in a 350 degree preheated oven for 15 minutes or until cheese melts and all contents are heated.
Garnish with sour cream. sliced green onions and jalapeño chips.
- preheat oven to 350 degrees
- yield: 4 servings
- Pulled pork topped tortilla chips, garnished with BBQ sauce, salsa, green onions, sour cream, cheese, and pickled jalapeno peppers.
- Tortilla chips
- 2 cups pulled pork
- barbecue sauce
- 1/2 cup salsa
- 2 cups cheddar cheese, shredded
- 3 to 4 green onions, use entire onion
- sour cream
- pickled jalapeno slices
- Line a sheet pan with parchment paper. Cover with tortilla chips.
- Distribute pulled pork evenly over chips.
- Drizzle on barbecue sauce.
- Dot with salsa.
- Spread shredded cheese evenly.
- Drizzle barbecue sauce over cheese.
- Bake in a 350 degree preheated oven for 15 minutes or until cheese is melted and all contents are heated.
- Garnish with sour cream. sliced green onions and jalapeno chips.