Hatch Chile Pulled Pork Nachos
These turned out SO good that I’ll do it this way more often. I do have to add though..I forgot to take pics of plated with tomatoes and guacamole salsa on it. I’ll update next time I make them. I used leftover pulled pork with green chiles from my empanadas.
What I used – which as most know, nacho toppings can vary greatly to one’s preferences, including from chips to the cheese. My family prefers thin tortilla chips but I wanted a kind that could stand up to toppings.
Bag of tortilla chips
2-3 cups pulled pork with green chile (or add chile to toppings)
1 can HORMEL® Chili with Beans
1 cup cheddar cheese
1 cup pepper jack cheese
1 jar of TOSTITOS® Salsa Con Queso
1 jar of guacamole salsa or sour cream, preferably in Condiment Squeeze Bottle
What I did –
Preheat oven to 300°
mise end place! Like ready diced tomatoes, jalapeños, onions or what fresh nacho toppings you want
Line baking sheet with parchment paper, if you can
Spread chips on baking sheet and put in oven for 5 minutes
Meanwhile heat pork and chili in saucepans, leaving on simmer until chips are ready
Take chips out of oven and sprinkle half of cheese on, put back in oven for 3-5 minutes
Remove chips from oven and spread pulled pork with green chile and chili over chips, sprinkle with remaining cheese. Then pour half the jar of Queso salsa over top, put back in oven for another 5 minutes. Remove and top with what fresh items you want and guacamole salsa or sour cream…crema are good substitute.
They really are delish!
NOW…to take my newer phone in for repair!!!