Carnitas Nachos

Queso + shredded cheese, flavorful pork carnitas, and all your favorite toppings make these the best nachos you'll ever have

Prep Time5

Cook Time10

Total Time15

Course: Appetizer

Cuisine: American, Mexican

Keyword: Football, Jalapenos

Servings: servings

Calories: 473kcal

Author: Katie

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

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