Loaded Skillet Pulled Pork Nachos with Smoked Queso & Jalapeños Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, serve the nachos immediately after baking. The cheese will start to set as it cools. If making ahead, assemble the nachos without the sour cream and cilantro, then bake just before serving.

To keep the chips extra crispy, spread them in a single layer on a baking sheet and bake at 350°F for a few minutes before assembling. This dries them out slightly and helps them hold up to the wet toppings.

Variations

• Chicken Version: Replace the pulled pork with shredded rotisserie chicken. Use a smoky barbecue sauce to mimic the flavor. Bake as directed, ensuring the chicken reaches 165°F (74°C).
• Spicy Chorizo: Swap the pulled pork for cooked, crumbled fresh chorizo. Brown the chorizo in a skillet until fully cooked, then layer it with the chips. Adjust the jalapeños to taste.
• Vegetarian Option: Omit the pork and add black beans, corn, and roasted bell peppers. Use a vegetarian queso dip and increase the cheese for extra richness.
• Breakfast Nachos: Top the nachos with scrambled eggs (cooked to 160°F) and crumbled bacon instead of pulled pork. Drizzle with salsa and serve with a dollop of sour cream.

Storage and make-ahead

Fridge

Store leftover nachos in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven to restore crispness.

Freezer

Freezing is not recommended as the chips and cheese will lose their texture. However, the pulled pork and queso can be frozen separately for up to 3 months.

Reheat

Reheat leftover nachos in a 350°F oven for 5-7 minutes until hot and crispy. Avoid microwaving, which makes chips soggy.

Store leftover nachos in an airtight container in the refrigerator for up to 2 days.

The chips will soften, so they are best reheated in a 350°F oven for 5-7 minutes to re-crisp. Avoid microwaving, as it makes the chips chewy.

The pulled pork and queso can be prepared up to 2 days ahead and kept refrigerated. Reheat before assembling.

The nachos themselves are best baked fresh, but you can layer the ingredients in the skillet (without baking) up to 4 hours ahead, cover, and refrigerate. Add a few extra minutes to the baking time if starting cold.

Serving ideas

Serve the nachos directly from the skillet, placing it on a heatproof trivet. Provide small plates or napkins, as the cheese stretch can be messy.

A side of extra barbecue sauce or hot sauce is a nice addition for those who want more heat.

These nachos are a complete meal on their own, but they also pair well with a crisp green salad or a bowl of guacamole.

For a party, set out bowls of extra jalapeños, sour cream, and cilantro so guests can customize their portions.

Frequently asked questions

Recipe card

Loaded Skillet Pulled Pork Nachos with Smoked Queso & Jalapeños

Prep 15 minCook 10 minTotal 25 minServes 8

Ingredients

• 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
• 1/2 cup sour cream
• 1/4 cup finely chopped red onion
• 1/4 cup fresh cilantro leaves

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

580

Protein

28 g

Carbohydrates

45 g

Fat

32 g

Automatic estimate from the ingredient list, not laboratory-verified.