Easy Leftover Pulled Pork Nachos Recipe

Jazz up your dinner with these Leftover Pulled Pork Nachos! These nachos feature layers of delectable nacho favorites like creamy nacho cheese, jalapenos, bell peppers, savory BBQ sauce, and more. This sheet pan dinner is heated in the oven for a quick and delicious dinner!

You can use your favorite pulled pork recipe OR try mine! I like to simmer a Boston Butt in the slow cooker all day. My slow cooker pulled pork recipe produces tender, flavorful BBQ. 

I love having leftover pulled pork because I know I’ll be serving nachos the next night. It’s a delicious one-pan meal that’s easy to make. The entire family will love this one. 

this recipe

Ingredients At A Glance (Full Printable Recipe Card Down Below!)

• Tortilla Chips (I used white corn for the perfect crunchy layer)
• Leftover Pulled Pork
• Salsa Con Queso
• Prepared BBQ Sauce (use your favorite!)
• Sour Cream
• Pickled Jalapenos
• Red Bell Pepper, chopped
• Orange Bell Pepper, chopped
• Small Red Onion, diced (you can use your favorite onion if you don’t care for red onions)
• Fajita Seasoning (This seasoning adds so much flavor!)
• Minced Cilantro (I love Cilantro. If you don’t like Cilantro, leave it out completely or replace it with chopped parsley)

Easy Preparation Steps

Spread the tortilla chips evenly on the baking sheet.

Add the leftover pulled pork. Spread evenly over the top of the chips.

Sprinkle the chopped bell pepper and diced onion over the top of the pulled pork.

Sprinkle the fajita seasoning over the ingredients already in the pan.

Drizzle the cheese over the top of the bell pepper and onion.

Bake until everything is nice and hot. Remove from the oven and immediately drizzle the BBQ sauce over the top of the nachos.

Place the pickled jalapenos randomly across the nachos.

Drizzle the nachos with the sour cream. Garnish with a sprinkle of freshly minced cilantro. 

Helpful Tips When Making Pulled Pork Nachos

• These nachos are best if eaten immediately or they will turn soggy. I do not suggest storing these.
• If you don’t want to bake your chips and save them from getting soggy, you can always layer everything in the pan, bake it, and then use the chips to scoop it up afterward. You may need to reduce the cooking time if you decide to go this route.
• You can use any bell pepper or onion you prefer. I love the array of colors and tend to use whatever option is in the fridge.
• If you don’t like nacho cheese sauce (I used Tostito’s cheese sauce), you can use a shredded fiesta cheese blend instead. Your favorite cheese for nachos is just fine.
• Make sure to use your favorite BBQ sauce. The sauce will have a stronger presence in this recipe so it’s important to use your favorite.
• The amounts I use for the condiments, seasoning, etc. are all based on my family’s preferences. You can add or reduce the ingredients based on your likes and dislikes for the perfect outcome.
• Fajita seasoning might sound like a strange addition to nachos, but I promise, it’s clutch in this recipe.
• If you don’t like cilantro, you can replace it with freshly minced parsley.

You’ll Also Love These Favorite Recipes!

• Loaded Nachos In 10 Minutes!
• Slow Cooker Pulled Pork Fajitas
• Sour Cream and Onion Loaded Nachos
• Grilled Mexican Street Corn
• Mexican Lava Brownies

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Yield: 4-6 servings

Leftover Pulled Pork Nachos

Print

Jazz up dinner with quick and easy Pulled Pork Nachos. This delicious sheet pan dinner features leftover pulled pork.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 11 Ounce Bag Tortilla Chips (I used white corn)
• ½ Pound Leftover Pulled Pork
• 1 Cup Salsa Con Queso
• ½ Cup BBQ Sauce
• ½ Cup Sour Cream
• ¼ Cup Pickled Jalapenos
• ½ Red Bell Pepper, chopped
• ½ Orange Bell Pepper, chopped
• ½ Small Red Onion, diced
• 1 Tablespoon Fajita Seasoning
• 1 Tablespoon Minced Cilantro

Instructions

1. Preheat the oven to 350º F.
2. Place the tortilla chips on the baking sheet and spread evenly across the pan.
3. Spread the leftover pulled pork over the top of the chips.
4. Sprinkle the chopped bell pepper and diced onion over the top of the pulled pork.
5. Sprinkle the fajita seasoning over the ingredients in the pan.
6. Drizzle the cheese over the top of the bell pepper and onion.
7. Bake for 25 minutes or until everything is nice and hot.
8. Remove from the oven and immediately drizzle the BBQ sauce over the top of the nachos. 
9. Place the pickled jalapenos randomly across the nachos.
10. Drizzle the nachos with the sour cream and finish it off with a sprinkle of freshly minced cilantro. Enjoy!

Notes

• These nachos are best if eaten immediately or they will turn soggy. I do not suggest storing these.
• You can use any bell pepper or onion you prefer. I love the array of colors and tend to use whatever option is in the fridge.
• If you don’t like nacho cheese sauce (I used Tostito’s cheese sauce), you can use a shredded fiesta cheese blend instead. Your favorite cheese for nachos is just fine.
• Make sure to use your favorite BBQ sauce. The sauce will have a stronger presence in this recipe so it’s important to use your favorite.
• The amounts I use for the condiments, seasoning, etc. are all based on my family’s preferences. Add or reduce the ingredients based on your likes and dislikes for the perfect outcome.
• Fajita seasoning might sound like a strange addition to nachos, but I promise, it’s clutch in this recipe. 
• If you don’t like cilantro, you can leave it off or replace it with freshly minced parsley. 

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 460Total Fat 20gSaturated Fat 5gTrans Fat 1gUnsaturated Fat 13gCholesterol 28mgSodium 1188mgCarbohydrates 60gFiber 4gSugar 17gProtein 11g

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