Loaded Skillet Pulled Pork Nachos with Smoked Queso & Jalapeños Step-by-step instructions

Before you start

Preheat the oven to 400°F (200°C). Warm the smoked queso dip in a small saucepan or microwave until pourable. Warm the pulled pork in a skillet or microwave so it is hot when added to the nachos.

Shred the cheeses if not pre-shredded, slice the jalapeños, chop the red onion, and pick the cilantro leaves. Have all ingredients measured and ready before assembling.

Instructions

Layer and Assemble

1. 1Layer the Base
   Preheat the oven to 400°F (200°C). Spread half of the tortilla chips in an even layer in a 12-inch cast iron skillet. Drizzle with half of the warm smoked queso dip, then scatter half of the shredded Monterey Jack cheese and half of the smoked pulled pork over the chips.
   Look for The chips are mostly covered with queso and cheese, with some edges still visible.
   Tip Use a heavy skillet so the chips crisp evenly without burning.
2. 2Second Layer
   Add the remaining tortilla chips on top, creating a second layer. Drizzle with the remaining queso dip, then scatter the remaining pulled pork over the chips. Drizzle the barbecue sauce evenly over the top, and finish with the remaining Monterey Jack cheese, the sharp cheddar, and the sliced jalapeños.
   Look for The top is generously covered with cheese, pork, and jalapeños, with barbecue sauce visible in spots.
   Tip Distribute the toppings evenly so every chip gets something good.

The skillet should show two distinct layers of chips, with queso, cheese, and pork distributed evenly. The top layer is colorful with barbecue sauce and jalapeños. The chips are still dry and crisp, ready for the oven.

Bake to Bubbling

3. 3Bake Until Molten
   Place the skillet in the preheated oven and bake for 10 minutes, until the cheese is completely melted, bubbling, and golden at the edges. The chips should be crisp, not soggy.
   Look for The cheese is bubbly and starting to brown at the edges; the chips are crisp and hold their shape.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check at 8 minutes; ovens vary, and you want the cheese just melted and the chips still crunchy.

After 10 minutes, the cheese is completely melted, bubbling, and slightly golden at the edges. The aroma is smoky and cheesy, and the skillet is sizzling. The chips are crisp, and the pork is hot throughout.

Garnish and Serve

4. 4Garnish and Serve
   Remove the skillet from the oven. Dollop spoonfuls of sour cream over the hot nachos, then sprinkle with the red onion and fresh cilantro. Serve immediately while the cheese is still molten and stretchy.
   Look for The sour cream is slightly melting into the hot cheese, and the cilantro adds a fresh green contrast.
   Tip Serve right from the skillet for maximum cheese pull and crunch.

The sour cream is dolloped and starting to melt slightly, the red onion adds a sharp crunch, and the cilantro provides a fresh, herbal finish.

The cheese stretches when a chip is lifted, and the texture is crunchy, gooey, and satisfying.

Common mistakes

Avoid overloading the chips with too much wet queso, which can make them soggy. Use a generous but not excessive amount.

Do not overbake, as the chips will burn and the cheese will become tough. Also, avoid stirring the nachos after baking; this breaks the layers and makes the chips fall apart.

How to tell it’s done

The nachos are done when the cheese is fully melted, bubbling, and lightly golden at the edges. The chips should be crisp and hold their shape when lifted, not soft or chewy.

To ensure food safety, the pulled pork must reach an internal temperature of 165°F (74°C) when heated through; this is achieved during the baking step.

• Poultry: 165°F (74°C) in the thickest part