Pulled Pork Barbecue Nachos Recipe | Myrecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Brighten up your evening with fresh and colorful layered nachos made with our famous pulled pork.
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/2 teaspoon kosher salt
- 3 cups (12 oz.) shredded Monterey Jack cheese
- 1 pound smoked pulled pork
- 1 cup bottled vinegar-based barbecue sauce
- 1 (15-oz.) can black beans, drained and rinsed
- 1 (12-oz.) package blue corn tortilla chips
- 3 plum tomatoes, seeded and diced
- 1/4 cup finely chopped fresh cilantro
- 1/2 cup sour cream
- 1/2 cup guacamole
- 1/4 cup pickled sliced jalapeño peppers
Instructions
- Melt butter in a medium saucepan over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook, whisking constantly, until mixture is thickened and bubbly. (Be careful not to scorch milk.) Stir in salt. Remove from heat, and stir in cheese until blended and smooth; keep warm.
- Combine pork and barbecue sauce in a medium saucepan. Cook over medium heat, stirring occasionally, 2 to 3 minutes or until thoroughly heated; keep warm. Cook beans in a small saucepan over medium heat, stirring occasionally, 2 to 3 minutes or until thoroughly heated; keep warm.
- Arrange half of chips in a single layer on a large serving tray. Layer with half each of beans, pork mixture, tomato, and cilantro. Drizzle with 1 cup cheese sauce. Repeat layers with remaining chips, beans, pork mixture, tomato, and cilantro. Drizzle with 1 cup cheese sauce. Top with sour cream, guacamole, and jalapeño peppers. Serve with remaining cheese sauce.
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