Carnitas Nachos

Prep Time:5

Cook Time:10

Total Time:15

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

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.

Servings: servings

Calories: 473kcal

Author: Katie