With two kinds of cheese, shredded pork, plenty of fresh toppings, this is a nacho recipe that goes beyond the boring basics. On a rare occasion I am home alone for dinner, I always make this recipe for myself.
These are easy and quick to make. Perfect for game days, parties, a snack, or an easy dinner.
Table of Contents
Ingredients and Tools You’ll Need
I like using leftover pork carnitas for this, but store-bought is fine. Don’t skimp on quality here. The deep meaty flavor is the key to these nachos. I make my own queso dip (but never on the same day!) but you can use store-bought, or some melted Velveeta or cheese sauce if you can’t find any. Go for the thick tortilla chips (or restaurant-style) that won’t break or get soggy with all the toppings. And if there’s anything you don’t like or have (olives, jalapenos) you can leave it out.
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This makes 4 servings. If you are serving these for a party you can double or triple the recipe. Just click the 2x or 3x button in the recipe card at the bottom of this post.
Equipment
- Baking Sheet or cast iron skillet
- Tongs or spatula
- Serving plate or platter
Ingredients
- ½ bag of your favorite tortilla chips (10-12 ounces)
- 2 cups shredded cheddar cheese (you can also use a blend of cheddar and Monterey Jack)
- 1 ½ cups prepared shredded pork carnitas
- 1 cup premade queso dip
- ¼ cup sliced black olives
- 2-3 fresh jalapeno peppers thinly sliced (optional, for added spice)
- ½ cup diced tomatoes or pico de gallo
- ¼ cup sliced green onions
- ¼ cup chopped fresh cilantro
- ¼ cup sour cream
How to Make Carnitas Nachos
Step One: Assemble What Can Be Baked
First, get your oven preheated to 400°F (200°C). This ensures your nachos will bake evenly and quickly once you pop them in.
Spread out a single layer of tortilla chips on your baking sheet. Try to keep them fairly even so all the chips get their fair share of toppings.
Sprinkle your shredded cheese over the chips. Next, layer on the shredded pork carnitas. Add the sliced black olives and jalapenos, if you’re a fan of some heat.
Step Two: Bake and Add Fresh Toppings
Pop your loaded chips in the oven. After about 6-7 minutes, the cheese should be perfectly melted and the carnitas warmed through.
Now, it’s time to drizzle on that creamy, dreamy queso. A quick return trip to the oven for 1-2 minutes ensures it’s melted and hot.
Finally, add your cold toppings like tomatoes, green onions, and cilantro. Don’t forget a dollop of sour cream right on top. Serve immediately for the best experience.
Storing & Serving
Leftovers do not keep well! Just eat ’em all.
These nachos go great with guacamole, a cold beer, or a refreshing margarita… or all three!
Questions and Troubleshooting
The key is to use thick, sturdy tortilla chips and avoid overloading them with too much queso or other wet toppings. Serving the nachos right away also helps keep everything crisp and fresh.
No worries! You can leave out the jalapeños or use mild pickled ones. You could also add mild toppings like guacamole or sour cream to cool things down.
Easy! Just skip the carnitas and add extra beans, cheese, and your favorite veggies. Black beans or pinto beans would be great substitutes for the meat.
You can, but the chips won’t get as crispy. If you’re in a pinch, layer the chips, cheese, and carnitas on a microwave-safe plate and heat in short bursts until the cheese is melted. Just keep an eye on them to avoid overcooking.
More Fun Appetizer Recipes
- If you love nachos as much as I do, try this sweet variation with apple pie nachos for a fun dessert option.
- Deep fried jalapeno poppers are filled with cheese and fried to crispy. Yum.
- I never get tired of making firecracker wraps.
- Sweet potato fries are crispy on the outside, tender inside, and worth every step.
Printable Recipe
Carnitas Nachos
Equipment
- Baking Sheet or cast iron skillet
- Tongs or spatula
- Serving plate or platter
Ingredients
- ½ bag of your favorite tortilla chips (10-12 ounces)
- 2 cups shredded cheddar cheese (you can also use a blend of cheddar and Monterey Jack)
- 1 ½ cups prepared shredded pork carnitas
- 1 cup premade queso dip
- ¼ cup sliced black olives
- 2-3 fresh jalapeno peppers thinly sliced (optional, for added spice)
- ½ cup diced tomatoes or pico de gallo
- ¼ cup sliced green onions
- ¼ cup chopped fresh cilantro
- ¼ cup sour cream
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Instructions
- Preheat the oven. Preheat your oven to 400°F (200°C) so it’s nice and hot when the nachos are ready to bake.
- Layer the chips. Spread a single, even layer of tortilla chips on a baking sheet. Avoid overlapping the chips too much to make sure each one gets a good amount of toppings.
- Add the cheese, meat, and toppings. Sprinkle the shredded cheddar cheese evenly over the chips. The cheese acts as the base layer to hold everything together. Then, add the shredded pork carnitas to the cheese, spreading it evenly. Next, scatter the black olives and jalapeño slices (if using) over the meat. After that, drizzle the queso dip across the entire nacho layer, making sure it has good coverage.
- Bake. Place the baking sheet in the oven and bake for 6-7 minutes until the cheese has fully melted and the carnitas are heated through.
- Add the cold toppings. Once baked, remove the nachos from the oven and immediately sprinkle the diced tomatoes (or pico de gallo), green onions, and cilantro over the top for fresh flavor. Finish with dollops of sour cream.
- Serve. Serve immediately while hot. For extra flavor, offer guacamole or salsa on the side.
Notes
Nutrition
Love,
