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Pulled Pork Sheet-Pan Nachos
Andre Lewis

Pulled Pork Sheet-Pan Nachos

These nachos are built in one broad layer, so every chip gets pork, beans and cheese instead of hiding under a soggy pile. Warming the pork before it hits the chips keeps the brief oven time from leaving cold spots. Tomato and pickled jalapeño go on afterward where they stay fresh and sharp.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 8 oz sturdy restaurant-style tortilla chips
  • 3 cups cooked pulled pork
  • 1/3 cup barbecue sauce
  • 1 can 15 oz black beans, drained and rinsed
  • 2 1/2 cups shredded sharp cheddar cheese
  • 1 medium tomato seeded and diced
  • 1/3 cup sliced pickled jalapeños
  • 1/2 cup sour cream
  • 1 tbsp fresh lime juice

Method
 

  1. Heat the oven to 425°F and line a large rimmed sheet pan with parchment.
  2. Toss the pulled pork with the barbecue sauce and microwave it until steaming, about 2 minutes.
  3. Spread the chips in a single overlapping layer and scatter the pork and black beans evenly over them.
  4. Cover with the cheddar and bake until the cheese is melted and the outer chips are lightly toasted, 7 to 9 minutes.
  5. Whisk the sour cream with the lime juice until it can be drizzled.
  6. Top the hot nachos with the tomato and jalapeños, then drizzle with the lime sour cream and serve immediately.