Flavorful Sheet Pan Nachos with Pulled Pork
A quick and easy sheet pan nachos recipe loaded with smoky pulled pork, melted cheddar and Monterey Jack cheeses, and tangy pickled jalapeños. Perfect for game day or casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Snack
- Cuisine: American
Ingredients
- 6 cups (about 180 grams) thick and sturdy tortilla chips
- 2 cups (about 300 grams) cooked and shredded pulled pork
- 2 cups (about 200 grams) shredded sharp cheddar cheese
- 1 cup (about 100 grams) shredded Monterey Jack cheese
- 1/4 cup sliced pickled jalapeños
- 1/2 cup drained and rinsed black beans (optional)
- 2 stalks green onions, thinly sliced
- 1/4 cup chopped fresh cilantro (optional)
- Sour cream for drizzling or dipping
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Lime wedges for serving
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix 2 cups (300g) shredded pulled pork with 1 teaspoon smoked paprika and 1/2 teaspoon ground cumin until evenly coated.
- Spread about 6 cups (180g) of sturdy tortilla chips evenly on a large rimmed sheet pan (about 13×18 inches). Avoid piling chips too high.
- Scatter the seasoned pulled pork evenly over the chips. If using, sprinkle 1/2 cup (120g) black beans over the pork.
- Top with 2 cups (200g) shredded sharp cheddar cheese and 1 cup (100g) shredded Monterey Jack cheese, distributing cheese evenly.
- Bake in the preheated oven for 10-15 minutes. Check after 10 minutes; cheese should be melted and bubbling, and some chip edges golden brown and crispy.
- Remove from oven and immediately sprinkle 1/4 cup sliced pickled jalapeños, 2 sliced green onions, and 1/4 cup chopped cilantro over the top.
- Serve with dollops of sour cream and lime wedges on the side for guests to customize their bites.
- Enjoy immediately to maintain chip crispiness. If chips get soggy, try using a wire rack on the sheet pan next time or serve right away.
Notes
Use thick, sturdy tortilla chips to prevent sogginess. Spread chips in a single layer to ensure even melting and crispiness. Add pickled jalapeños and fresh toppings after baking to keep their bright flavor and texture. Line the sheet pan with foil or parchment paper for easier cleanup. For a gluten-free version, use certified gluten-free tortilla chips. For vegetarian, substitute pulled pork with seasoned jackfruit or smoked tempeh. To keep chips crispier, consider using a wire rack on the sheet pan.
Nutrition
- Serving Size: About 1/4 of the rec
- Calories: 450
- Fat: 25
- Carbohydrates: 30
- Protein: 25
Keywords: sheet pan nachos, pulled pork nachos, game day snacks, easy nachos, cheesy nachos, pickled jalapeños, smoky pulled pork