Cheesy Pulled Pork Nachos
Cheesy Pulled Pork Nachos is a quick and easy recipe that makes for the perfect winter comfort food. Best of all, this dish is ready in just 25 minutes – just fry, simmer, bake and serve!
Ingredients
- 1 tablespoons oil
- 1 small onion, chopped
- 1 tablespoons taco spice
- 2 cups passata
- 2 cups pulled pork
- 1/2 cup coriander, chopped
- 1 cup colby cheese
- 170 grams corn chips
To serve
- 1/2 cup pickled red onion
- 1 cup sour cream
- 1 tablespoons lime juice
- 1 jalapeno, chopped
- 1/2 cup coriander leaves
- 1 tablespoons oil
- 1 small onion, chopped
- 1 tablespoons taco spice
- 2 cups passata
- 2 cups pulled pork
- 1/2 cup coriander, chopped
- 1 cup colby cheese
- 170 grams corn chips
To serve
- 1/2 cup pickled red onion
- 1 cup sour cream
- 1 tablespoons lime juice
- 1 jalapeno, chopped
- 1/2 cup coriander leaves
- Step 1 of 6Preheat the oven to 180°C (160°C fan-forced).
- Step 2 of 6Heat the oil in a large frying pan. Add the onion and cook for 3 or 4 minutes.
- Step 3 of 6Use pre-cooked pulled pork (store-bought or leftover). Stir the taco spice mix through the onions, then add the passata and bring to a simmer. Remove from the heat and stir through the pulled pork and first measure of coriander.
- Step 4 of 6Into an ovenproof baking dish, place the corn chips. Top with the pork mixture, then sprinkle over the cheese. Bake in the oven for 15 minutes until the cheese is golden.
- Step 5 of 6Combine the chopped jalapeno with the lime juice and sour cream. Dollop half on top of the nacho and serve the remaining on the side with the pickled red onion.
- Step 6 of 6Garnish with coriander leaves and a few extra jalapeno slices.
Method
- Step 1 of 6Preheat the oven to 180°C (160°C fan-forced).
- Step 2 of 6Heat the oil in a large frying pan. Add the onion and cook for 3 or 4 minutes.
- Step 3 of 6Use pre-cooked pulled pork (store-bought or leftover). Stir the taco spice mix through the onions, then add the passata and bring to a simmer. Remove from the heat and stir through the pulled pork and first measure of coriander.
- Step 4 of 6Into an ovenproof baking dish, place the corn chips. Top with the pork mixture, then sprinkle over the cheese. Bake in the oven for 15 minutes until the cheese is golden.
- Step 5 of 6Combine the chopped jalapeno with the lime juice and sour cream. Dollop half on top of the nacho and serve the remaining on the side with the pickled red onion.
- Step 6 of 6Garnish with coriander leaves and a few extra jalapeno slices.
Nutrition per serving
3637 Kilojoules
Protein39 grams
Fat63 grams
Carbs33 grams
Sugars10 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 6Preheat the oven to 180°C (160°C fan-forced).
- Step 2 of 6Heat the oil in a large frying pan. Add the onion and cook for 3 or 4 minutes.
- Step 3 of 6Use pre-cooked pulled pork (store-bought or leftover). Stir the taco spice mix through the onions, then add the passata and bring to a simmer. Remove from the heat and stir through the pulled pork and first measure of coriander.
- Step 4 of 6Into an ovenproof baking dish, place the corn chips. Top with the pork mixture, then sprinkle over the cheese. Bake in the oven for 15 minutes until the cheese is golden.
- Step 5 of 6Combine the chopped jalapeno with the lime juice and sour cream. Dollop half on top of the nacho and serve the remaining on the side with the pickled red onion.
- Step 6 of 6Garnish with coriander leaves and a few extra jalapeno slices.