So believe it or not, my kids have never had nachos, Macho or otherwise. To them, nachos were always and only of the nacho cheese sauce variety. Feeling kind of like a delinquent parent and that I should probably introduce my children to the wonder of oven-baked nachos, and also feeling like we needed to use up the leftover BBQ pulled pork in my refrigerator, these BBQ Pulled Pork Nachos were born. And my children were fans. Like, “Wow, Mom!!! These are really good! I guess you do know how to cook!” good. And I won’t even mention my husband who was literally giddy when he realized we were eating chips and cheese for dinner. Basically, for, like, 30 minutes, I was the coolest person in our house.
You’re going to need your favorite corn chips, some leftover BBQ pulled pork (I used the pork from this recipe), a pound of pepper jack cheese (if pepper jack is too spicy for you, Monterey Jack is fine; I will say that we have some wussy tastebuds at our house and when all was said and done, these weren’t too spicy for anyone), some coleslaw (I used this recipe), and some chopped up dill pickles.
Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil. Spread half of the chips evenly on the lined baking sheet and top with 1/2 of the pork and 1/2 of the cheese.
Repeat with the remaining chips, pork, and cheese. Bake for about 10 minutes or until the cheese is melted and bubbly. Remove from oven.
Top evenly with coleslaw and garnish with chopped pickles.
Serve immediately.
And if you’re still in a pork-y nacho mood, give Sara’s Pulled Pork Nachos with Pepper Jack and Bacon a try!
