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smoked pulled pork nachos - featured image

Savory Smoked Pulled Pork Nachos Recipe with Jalapeño Queso for Easy Game Day Snacks

  • Author: Sarah Wasserman
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Description

These savory smoked pulled pork nachos topped with creamy jalapeño queso are perfect for game day or casual get-togethers, combining smoky, spicy, and crunchy textures in every bite.

Ingredients

Scale
  • 3 cups (450g) smoked pulled pork
  • 8 to 10 ounces (225-280g) sturdy, thick-cut tortilla chips
  • 2 cups (200g) shredded sharp cheddar cheese
  • 1 cup (120g) shredded Monterey Jack cheese
  • 1 cup (240ml) whole milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 fresh jalapeños, seeded and finely chopped (leave seeds for extra heat)
  • 1 small clove garlic, minced
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1/2 cup (75g) black beans, rinsed and drained (optional)
  • 1/2 cup (80g) fresh corn kernels (can use frozen, thawed)
  • 1/4 cup (15g) chopped fresh cilantro for garnish
  • 2 green onions, thinly sliced
  • Pickled jalapeños for garnish (optional)
  • Sour cream or crema for serving

Instructions

  1. Prepare the Jalapeño Queso: In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat.
  2. Whisk in 2 tablespoons of all-purpose flour and cook for about 1 minute until it forms a smooth paste (roux).
  3. Slowly pour in 1 cup (240ml) of whole milk while whisking constantly to prevent lumps. Cook for 3-4 minutes until the mixture thickens slightly and coats the back of a spoon.
  4. Add the finely chopped jalapeños, minced garlic, and 1/2 teaspoon smoked paprika. Stir and cook for another 2 minutes to let the flavors meld.
  5. Reduce heat to low, then gradually stir in 2 cups shredded sharp cheddar and 1 cup shredded Monterey Jack cheese. Stir continuously until the cheese melts into a smooth, creamy sauce. Season with salt and black pepper to taste. Keep warm on low heat while assembling the nachos.
  6. Preheat your oven to 375°F (190°C). On a large oven-safe skillet or baking sheet, spread half of the tortilla chips in an even layer.
  7. Evenly distribute half of the smoked pulled pork over the chips.
  8. Sprinkle half of the black beans and corn kernels over the pork.
  9. Drizzle half of the jalapeño queso sauce generously over the layer.
  10. Repeat with the remaining chips, pork, beans, corn, and queso sauce to create a double-layered stack.
  11. Bake in the preheated oven for about 8-10 minutes until the queso sauce is bubbly and the chips at the edges are nicely crisped.
  12. Remove from oven and immediately sprinkle with chopped cilantro, sliced green onions, and pickled jalapeños if using.
  13. Serve hot with dollops of sour cream or crema on the side.

Notes

To avoid soggy chips, drizzle queso in two layers rather than all at once. If pulled pork is dry, stir in some BBQ sauce before layering. For gluten-free queso, substitute flour with gluten-free blend or cornstarch. For dairy-free queso, use cashew-based cheese sauce with nutritional yeast. Fresh jalapeños give the best flavor; fire-roasted canned jalapeños can be used as a substitute.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Snack
  • Cuisine: American

Nutrition

  • Serving Size: Approximately 1/4 of
  • Calories: 550
  • Fat: 28
  • Carbohydrates: 35
  • Protein: 35

Keywords: pulled pork nachos, jalapeño queso, game day snacks, smoked pork, loaded nachos, spicy cheese sauce, easy party food

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Find it online: https://flavorfullrecipes.com/savory-smoked-pulled-pork-nachos-recipe-with-jalape-n-o-queso-for-easy-game-day-snacks/