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Dinner · Part 1 of 3: Ingredients

Loaded Skillet Pulled Pork Nachos with Smoked Queso & Jalapeños

By Clara Weller ·

Loaded skillet pulled pork nachos with melted cheese and jalapeños
Prep
Cook
Total
Serves
8

These loaded skillet pulled pork nachos are the ultimate party showstopper. Crispy tortilla chips are layered with warm smoked queso, tender pulled pork, and a mountain of melted cheddar, then baked until bubbling and golden.

A crown of cool sour cream, red onion, and fresh cilantro adds brightness to every bite. Perfect for game day, movie night, or any gathering.

When a craving for nachos hits, this loaded skillet version delivers on every level. The combination of crunchy chips, smoky pulled pork, and velvety queso creates a satisfying contrast of textures and flavors.

Baking the assembled nachos in a cast iron skillet ensures the cheese melts into every crevice while the chips stay crisp. The result is a shareable dish that feels indulgent and festive.

Ingredients

Makes 8 servings · serves 8
  • 1 large bag tortilla chips
  • 300 g (10.5 oz) smoked queso dip, warmed
  • 450 g (1 lb) smoked pulled pork, warmed
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2 cup barbecue sauce
  • 2 jalapeños, sliced

For garnish

  • 1/2 cup sour cream
  • 1/4 cup finely chopped red onion
  • 1/4 cup fresh cilantro leaves
Contains: gluten, milk

Why this recipe works

The key to great nachos is layering. By building two distinct layers of chips, queso, cheese, and pork, every bite gets a balanced amount of toppings.

Ready to start cooking right away??? Jump to Part 2 ? Step-by-Step Method ?

This prevents the dreaded dry chip at the bottom and ensures each mouthful is loaded with flavor.

Baking in a cast iron skillet allows the heat to distribute evenly, melting the cheese slowly while keeping the chips crunchy.

The high oven temperature (400°F) works quickly, so the cheese becomes bubbly and golden without making the chips soggy.

Notes and substitutions

Use a good-quality smoked queso dip for the best smoky flavor. If the queso is too thick, warm it gently before layering so it spreads easily. The pulled pork should be tender and well-seasoned; leftover smoked pork shoulder is ideal.

Sharp cheddar adds a bold, tangy note, while Monterey Jack melts smoothly. For a spicier kick, use pepper jack instead of Monterey Jack. Fresh jalapeños provide heat and crunch; pickled ones can be swapped in for a milder, tangier flavor.

  • smoked queso dip: Use any warm queso dip, or a blend of 2 cups shredded Monterey Jack and 1/2 cup milk heated until smooth.
  • smoked pulled pork: Replace with shredded rotisserie chicken or carnitas for a different protein.
  • barbecue sauce: Use a smoky chipotle hot sauce or salsa for a spicier kick.
  • Monterey Jack cheese: Substitute with pepper jack for extra heat, or Colby Jack for a milder flavor.

Equipment

  • 12-inch cast iron skillet
  • Baking sheet (optional)
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Aluminum foil (optional)

Coming up in Part 2: the method

  1. Layer and Assemble · 2 stepsLayer the Base · Second Layer
  2. Bake to Bubbling · 1 stepBake Until Molten
  3. Garnish and Serve · 1 stepGarnish and Serve

Up next · Part 2 of 3

4 steps · 10 min of cooking · what to look for at each stage

Step-by-step instructions (Part 2)