Pulled Pork Nachos

TOM LEONARD’S PULLED PORK NACHOS

Spicy, smoky, crispy, and tender, Tom 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 Tom Leonard’s guacamole, sour cream, and medium-hot salsa.

Ingredients

  • 1 bag Tom’s Chips
  • 2 cups Pulled Pork
  • 1/4 cup Red Onion, thinly sliced
  • 2 cups Mexican Blend Shredded Cheese
  • 2 to 4 tbs. BBQ Sauce
  • Jalapeno, optional
  • Black Olives, optional
  • Cilantro Leaves, optional

Directions

  1. Preheat oven to 400 degrees F. Spread chips out on a prepared baking sheet.
  2. Place pulled pork over chips.
  3. Add on the red onion slices.
  4. Sprinkle on cheese and drizzle the BBQ sauce on top.
  5. Bake for 5-10 minutes until cheese is melted.
  6. Garnish with black olives, jalapenos, and chopped cilantro to taste
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