Pulled Pork Nachos

Pulled Pork Nachos

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These nachos were first thing I made with my new Ninja Foodi Pulled Pork recipe because, well, nachos! If you’re a fellow nachos lover, these pulled pork nachos will definitely hit the spot. There’s a blend of cheddar and monterey jack cheese, fresh red onion and jalapeño, crispy bbq pork, and drizzles of bbq sauce and lite ranch. 

This is perfect for a small get together or your next game day snack. And you could easily scale the recipe up or down to make nachos for one or nachos for the whole crew! 

Pulled Pork Nachos Ingredients

For chips, I used my low calorie tortilla chips recipe which is my go-to nachos base. They’re super easy to make. Simply cut extra thin corn tortillas into triangles, spray with a bit of cooking spray, add a pinch of salt, and bake. 

And boom, crispy tortilla chips with a fraction of the fat. 

Feel free to use other chips. I love Tostitos Baked Scoops, but you could always do something like my Sweet Potato Nachos or loaded fries like I did with my Carolina BBQ Shredded Chicken

Okay, back to nachos. The rest of the ingredients are straightforward enough. Use any type of cheese you’d like. Just use freshly shredded cheese for optimal melting! 

I’ll add that the pulled pork I used was cooked and broiled with lots of sauce and flavor. If you’re using another pulled pork that’s on the dry side, you may want to mix it with a bit of bbq sauce before adding to the nachos. 

Other than that, I think you should be good to go. I added diced red onion and jalapeño slices on top of my nachos, but that’s totes optional. Let me know if you get creative or make modifications we should know about by leaving a comment or sharing a photo in my free-to-join Facebook group

Pulled Pork Nachos

Pulled Pork Nachos

Yield: 4 Servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

BBQ pulled pork with red onion, jalapeño, cheddar, and monterey jack cheese on top of lower calorie baked tortilla chips.

Ingredients

  • 9 Extra Thin Corn Tortillas
  • 1/2 C (56g) Shredded Monterey Jack
  • 1/4 C (28g) Shredded Cheddar
  • 9 oz Pulled Pork
  • 1 Jalapeño, sliced
  • 1/2 Red Onion, diced
  • 2 Tbsp (32g) BBQ Sauce
  • 2 Tbsp (30g) Lite Ranch

Instructions

  1. Preheat oven to 400F and cut 9 tortillas into triangles and place on a baking sheet lined with a wire rack. Lightly spray with cooking spray and sprinkle with salt (optional).
  2. Bake the chips for 8-12 minutes until they begin to slightly brown around the edges and are crispy.
  3. Transfer the chips directly to the baking sheet and remove the wire rack. Sprinkle about 1/3 of the cheese over the chips. Cover with pulled pork and remaining cheese. Bake for 5-10 minutes until the cheese is fully melted.
  4. Drizzle the BBQ sauce and lite ranch over the nachos, top with veggies, and serve.

Notes

Each serving of pulled pork nachos has 8 Smart Points.

Total breakdown for different serving size calculation: 1,225 calories, 81g protein, 114g carbs, 51g fat.

Nutrition Information:
Yield: 4 Servings Serving Size: 1 Serving
Amount Per Serving: Calories: 306Total Fat: 12.8gCarbohydrates: 28.5gProtein: 20.3g

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3 thoughts on “Pulled Pork Nachos”

  • I made these immediately following the Ninja Foodi pulled pork recipe. It was delish, although we don’t buy light ranch, so I did the typical greek yogurt/ranch seasoning mixture and globbed it all over. I also recommend the homemade tortilla chips that mason talks about! But don’t bake them too long on their own, as they will get more crispy baking to melt everything on the nachos. I wouldn’t think to use bbq sauce on stuff like this so thank you Mason for encouraging me to branch out!

  • I made these but I used your 2 servings of your Buffalo chicken instead of the pulled pork and I used mozzarella and cheddar and topped with Jalapenos and green olives. It was really good!
    My only question would be how to reheat them? I ate half for breakfast and heated the other half for lunch in the oven at 275° for 5 minutes then a few more (that’s what I found online) but found they only got a little crispy and were kinda soft from places. Any tips?

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