Oh. My. Goodness.
I envisioned this. And it tastes better than I ever could have imagined. Which is saying a lot. And boy, is this easy.
Tender, juicy, cheesy and crunchy bbq pulled pork nachos in the skillet. I get terrible cravings for fatty, electric orange nachos. But I can have them healthier at home? And yummier?Heaven? I think yes.
You will need:
-cast iron skillet
-your favorite organic tortilla chips
-about 2 cups of crock pot bbq pulled pork (I explain how to make it in my previous post.)
-1.5 cups of light sharp cheddar cheese
-a half cup of chopped onion
-half of a small can of green chiles
-a handful of cilantro
-guacamole, sour cream and peach salsa for toppings
Pre-heat oven to 400 degrees.
Spray cooking spray into the cast iron skillet.
Layer chips across the bottom of the skillet. Top with about a cup of pulled bbq pork, dispersed evenly. Top that with a half a cup of shredded cheese.
Do one more layer of the same thing. Chips, pulled bbq pork and cheese. After that layer, disperse chopped onion and green chiles evenly on top of cheese.
Place the skillet in the oven. Cook for about 7-10 minutes, or until cheese is bubbly and making you drool.
Top the finished nachos with whatever toppings you choose. We chose guacamole, light sour cream and peach salsa. And trust me. You want those toppings. It’s so perfect.
I hope you enjoy these as much as we did. I have a feeling you will.