Easy Carnitas Nachos

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.

Prep Time:5

Cook Time:10

Total Time:15

Equipment

Oven-proof baking sheet or pan
Tongs or spatula
Measuring cups
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

Use thicker chips to avoid them getting mushy under all the toppings. Try restaurant-style chips, or you can make your own by lightly frying or baking tortilla pieces.

Store-bought shredded cheese sometimes has additives to stop it from clumping, which can change how it melts. For the creamiest nachos, grate your cheese from a block.

Drizzling fresh lime juice over your nachos right before serving can make the flavors pop and cut through the heaviness of the cheese and meat.

You can make more nachos by layering them if you’re serving many people. First, bake a layer of chips, cheese, carnitas, olives, and jalapeños for 4 minutes. Then, add another layer of these ingredients and bake for another 6-7 minutes, until the cheese is completely melted and everything’s hot.

Nutrition

Servings: servings

Calories: 473kcal

Author: Katie

I follow this recipe whenever I crave a great snack or appetizer. Every layer is perfectly loaded with cheesy goodness and flavorful toppings, so this dish has quickly become one of my favorites. The best part is how easy they are to whip up, making them perfect for game days, parties, or even as a quick snack on a busy weeknight when I’m craving something tasty. I like to add a bit of queso, a scoop of guacamole, or some salsa on the side, and it’s always a hit.

And if you love nachos as much as I do, don’t forget to check out this sweet variation with Apple Pie Nachos for a fun dessert option.

I hope it becomes a favorite for you, too.

Tips for the Best Carnitas Nachos

Heat your oven to 400°F before you start baking. A hot oven means the cheese will melt fast but won’t make the chips go dry, keeping them yummy and crunchy.
Use parchment paper on your baking tray to make cleaning up easy and stop the cheese from sticking, making it easier to get your nachos off the tray.
Watch your nachos closely while they bake because they cook fast. You want the cheese to melt and bubble a bit but not turn brown.
Before you put the pork carnitas on your nachos, heat them a little. This makes sure they heat up evenly in the oven and stops the chips from getting too cooked while you wait for the meat to warm up. If you’re unsure when your meat is cooked perfectly, this guide can help you make sure they’re thoroughly cooked.
Spread your toppings nicely over the chips so every chip gets some love. Don’t just dump everything in the middle. Make sure the edges get some toppings, too.
If you’re making a big batch, use two trays instead of putting too many chips on one. Putting too many chips together won’t be as crispy and might get soft because of all the toppings.

Key Ingredients and Tools

Here’s everything you’ll need to whip up this dish. Knowing about these will help you nail the perfect taste and texture.

Pork Carnitas: I make my own my cooking on the stovetop, but store bought is fine too (you can find this in the refrigerated section near things like precooked chicken.) The key to these nachos is the deep, meaty flavor of the pork, so don’t skimp on quality here. You can switch it up with shredded chicken or beef if you want different meat.
Queso Dip: You can find this creamy cheese sauce in the fridge or snack aisle or make some yourself. It brings everything together with its smooth, cheesy goodness. If you can’t find queso, melted Velveeta or cheese sauce will do the trick.
Thick Tortilla Chips: Go for the thick, restaurant-style chips that can handle a load of toppings without getting soggy. They stay crisp, giving your nachos that essential crunch. Don’t have thick chips? You can make your own by baking or lightly frying standard tortillas.
Fresh Jalapeños: Sliced fresh jalapeños add a spicy crunch. They’re in the produce section. If you want less spice, go for pickled jalapeños or leave them out to make your nachos milder.
Cheddar Cheese: Grate your cheddar for the best melt, as the pre-shredded stuff also doesn’t work. Its sharp taste is the perfect counter to the rich pork and queso. For a softer taste, mix mozzarella and Monterey Jack cheese.

With these ingredients and tools ready, you can make some amazing, restaurant-style nachos at home!

Serving Suggestions

You can serve this dish with guacamole, salsa, refried beans, Mexican rice, and fresh lime wedges.

It also pairs well with this delicious cast iron skillet queso to take them to the next level.

Troubleshooting and Help

What’s the best way to keep the chips from getting soggy?

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.

What if I don’t like spicy food?

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.

How can I make these nachos vegetarian?

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.

Can I make these in the microwave instead of the oven?

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.

Can I add other toppings?

Of course! Nachos are super customizable. Add toppings like black beans, avocado slices, corn, or even a drizzle of hot sauce. Make it your own!

Can I make these nachos ahead of time?

It’s best to bake the nachos before serving for the crispiest chips and freshest toppings. You can prep the ingredients beforehand—like chopping veggies or shredding cheese—but assemble and bake before you eat.

What’s the best way to serve these nachos for a party?

You can make a big batch for a party and lay them out on a large baking sheet or platter. Serve with sides of guacamole, sour cream, salsa, and extra jalapeños so everyone can build their perfect plate of nachos.

Storage Instructions

If you have leftover carnitas, you can store them in an airtight container in the refrigerator for up to 3-4 days. Reheat the carnitas in a skillet over medium heat or the microwave until warm. The reheated carnitas will still be tender and flavorful, perfect for nachos or other quick meals.

Carnitas also freeze very well. Place the cooled carnitas in a freezer-safe container or zip-top bag to freeze, removing as much air as possible. They can be stored in the freezer for up to 3 months.

When ready to use them, thaw the carnitas in the refrigerator overnight, then reheat them in a skillet or oven. Freezing the carnitas separately is a great way to have them on hand for future nachos, tacos, or burritos without compromising the dish’s quality!

I hope you like making this recipe as much as I enjoy it. It’s easy and quick to make and great for events like game days, family get-togethers, or just a cool meal on a weekday. You can add your favorite toppings to make them – whether you top them with guacamole and salsa or just cheese and jalapeños. Try making them, and let me know how they turn out.

Easy Carnitas Nachos