Pulled Pork Nachos with Chipotle Slaw and Pineapple Salsa
pulled pork nachos topped with chipotle sour cream slaw and pineapple salsa
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
Ingredients
Scale
- Tortilla Chips
- Leftover pulled pork
- Your favorite BBQ sauce
- Jack cheese
- Cheddar Cheese
- Coleslaw mix (or shredded cabbage and carrots)
- Chipotle Sour Cream (recipe follows)
- Pineapple Salsa (recipe follows)
- Chipotle Sour Cream
- 1/4 – 1/3 cup sour cream
- 1–2 tablespoons chipotle salsa (found in ethnic foods section of your grocery store)
- 1 tablespoon milk to thin (optional)
- Pineapple Salsa
- 1/2 fresh pineapple, diced (you can use canned but fresh tastes so much better!)
- 1/2 red onion, diced
- 1 jalapeno, minced
- 1 medium tomato, diced
- 1 – 2 tablespoons cilantro, chopped
- juice of one lime
- salt & pepper to taste
Instructions
- Preheat oven to 375 degrees.
- On a large baking sheet, layer with tortilla chips, shredded leftover pulled pork, your favorite bbq sauce, jack cheese, and cheddar cheese. Once the oven is hot, put the nachos in and bake for 10-15 minutes or until cheese is melted and bubbly.
- While nachos are baking, make the chipotle sour cream. In a small bowl, add the sour cream and chipotle salsa. Stir well to combine. Use a tablespoon of milk (or more) to thin to desired consistency. Set aside.
- To make the pineapple salsa, add all ingredients together in a medium bowl and toss well to combine. Set aside.
- Remove baking sheet from oven. If desired, drizzle some more bbq sauce over the top of the nachos. Divide the nachos up amongst your plates. Top nachos (on each individual plate) with a handful of coleslaw mix, drizzle with chipotle sour cream, and spoon pineapple salsa to finish.
- Enjoy!
Nutrition
- Serving Size: 6