Stew Leonard’s Pulled Pork Nachos
Spicy, smoky, crispy, and tender, Stew Leonard’s Executive Chef Michael Luboff’s fail-proof recipe for Pulled Pork Nachos will surely add some flair to any Mexican fiesta. Serve with a side of Stew Leonard’s guacamole, sour cream, and medium-hot salsa.Ingredients
1 bag Rippled Potato Chips (16 oz.), Tortilla Chips (16 oz.) or Blue Corn Strips (11.5 oz.)
2 cups Pulled Pork
1/4 cup Red Onion, thinly sliced
2 cups Mexican Blend Shredded Cheese
2 to 4 tbs. BBQ Sauce
Black Olives, optional
Cilantro Leaves, optional
Preheat oven to 400 degrees F. Spread chips out on a prepared baking sheet.
Place pulled pork over chips.
Add on the red onion slices.
Sprinkle on cheese and drizzle the of BBQ sauce on top.
Bake for 5-10 minutes until cheese is melted.
Garnish with black olives, jalapenos, and chopped cilantro to taste