BBQ Pulled Pork Nachos
with Pickled Onion, Shredded Carrots, Jalapeño & Crema | 4-6 servings
There are three kinds of people on game day—football fanatics, commercial lovers, and those “only here for the food.” Luckily, we’ve come up with nachos that score big with everyone. A dynamic duo of blue corn and multigrain tortilla chips makes a crunchy base for BBQ pulled pork and melty Mexican cheese. For toppings, we brought in the A-team: shredded carrots, jalapeño, pickled red onion, cilantro, crema, and a spicy BBQ sauce. Simply bulk up your servings to make sure every fan has their fill. And the game-day MVP award goes to... you!
Nutrition values are representative of a 1/4 bundle serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Red Onion
1 unit
Yellow Onion
1 unit
Jalapeño
¼ ounce
Cilantro
10 teaspoon
White Wine Vinegar
1 teaspoon
Hot Smoked Paprika
1 tablespoon
Bold & Savory Steak Spice
8 ounce
Pulled Pork
12 tablespoon
Classic BBQ Sauce
3 ounce
Blue Corn Tortilla Chips
2.5 cup
Mexican Cheese Blend
(Contains Milk)
8 tablespoon
Sour Cream
(Contains Milk)
3 unit
Frank's Hot Sauce
4 ounce
Shredded Carrots
5.5 ounce
Multigrain Tortilla Chips
Nutrition Values
Instructions
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Halve, peel, and thinly slice red onion. Have, peel, and dice half the yellow onion (save remaining for another use). Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Pick cilantro leaves from stems; roughly chop leaves.
In a medium microwave-safe bowl, combine red onion, half the vinegar (you’ll use the rest in the next step), ½ tsp sugar, 1 TBSP water, and a pinch of salt and pepper. Microwave for 90 seconds. Set aside to pickle, stirring occasionally, until ready to serve. Taste and season with more salt and pepper if desired.
Heat a drizzle of oil in a large pan over medium-high heat. Add yellow onion and cook, stirring occasionally, until softened, 4-6 minutes. Add paprika, half the Steak Spice (use the rest as you like), and another drizzle of oil. Cook, stirring often, until fragrant, 30 seconds. Tear pulled pork* into smaller pieces if necessary. Add to pan with two packets BBQ sauce, remaining vinegar, and ½ cup water. Cook, stirring occasionally, pork is warmed through and sauce is reduced and thickened, 4-5 minutes. Taste and season with salt and pepper.
Spread blue corn tortilla chips and multigrain tortilla chips out on a baking sheet. Sprinkle three packets Mexican cheese over top. Top with pulled pork mixture and remaining cheese. Bake on top rack until cheese melts, 3-5 minutes.
While nachos bake, place sour cream in a small bowl. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper.
In a separate small bowl, combine Frank’s hot sauce with remaining BBQ sauce.
Once cheese is melted, remove nachos from oven. Sprinkle with shredded carrots, jalapeño, and pickled red onion (draining first) to taste. Drizzle with crema and hot BBQ sauce. Garnish with cilantro and serve.
