Totally been obsessing over these nachos lately – so much so that we’ve had them twice this past week.
We are a house of nacho eaters – my boyfriend proclaimed that they are the best dinner ever. Although, I’m not ready to go that far – they are a nice dinner to have during the middle of the week when you’re commute home is extra long and you have some leftover steak or in this case Pulled Pork in your fridge.
I’m come to learn that there are two schools when it comes to nachos – the melted shredded cheese nachos and the cheese sauce nachos.
I’m a cheese sauce nacho girl, preferably the ones you get at a ball game, with the stale corn chip rounds and pickled jalapenos. I especially love them when they get all soggy and you have to get out your fork to finish them. They remind me of being a kid and playing softball in the summer.
My boyfriend is of the melted cheese school of nachos. I should’ve known – while apartment hunting a few years back he proclaimed that he does not live east of Pacific Coast Highway (there’s not too many options west of it, but I haven’t forced him to slum it on the east side yet) and he won’t eat at fast food restaurants (unless there are no other options – for miles!). So Mr. Fancy Pants gets melted shredded cheese.
Simply lay out a layer of chips, I used a mix of blue and white corn chips, top it with a crazy amount of cheese and throw it in the oven until everything gets all melty and gooey. I add the meat on just at the very end because it’s already been cooked, it just needs to be heated.
I then toss black beans, tomatoes, avocado, jalapenos, cilantro, and whatever other yumminess you have around the house. Get a big side of salsa or hot sauce and go to town.
I love using the cookie sheet because every chip is smothered with cheesy goodness and toppings galore. No middle-of-the-stack unmelted cheese – the worst!
Seriously, a super delicious (and quick) dinner that will make everyone happy (as long as you use shredded cheese).
- corn tortilla chips
- 2 cups Pulled Pork
- 16 ounces of cheese ( I used 8 ounces sharp cheddar and 8 ounces monterey jack)
- ½ cup black beans
- 2 roma tomatoes, large diced
- 1 avocado, large diced
- pickled jalapenos
- cilantro, for garnish
- Preheat oven to 350 degrees and place rack in the middle position.
- On a large parchment lined cookie sheet, evenly spread out your tortilla chips.
- Sprinkle the cheese over the tortilla covering all the chips.
- Put the chips and cheese in the oven and cook until the cheese is melted, but not browning (about 5-7 minutes).
- Add the meat on top of the cheese and put back in the oven. Cook until the meat is heated throughout (about another 3 minutes).
- Remove the cookie sheet from the pan and top with the remaining ingredients.
- Serve immediately.