Best Nachos – Two Ways
Smoore1947
This includes recipes for my classic BBQ Pulled Pork Nachos and newly created Adobo Chicken Nachos. For how to make the Adobo chicken, click here for our Bomb A$$ Chicken recipe! These recipes can be altered based on ingredients you have in your fridge and pantry too, so get creative!
- Prep Time: 20m
- Cook Time: 15m
- Total Time: 35m
- Serves: 5 people
- Yield: 5-7 healthy portions of nachos
- Category: Appetizers, Dips, & Spreads
Ingredients
For Both Recipes:
- 1/2 pkg Tortilla Chips
- 1 Block of shredded non-dairy cheddar jack, mozzarella, or Mexican cheese, mixed (We love VioLife or Lisanatti Foods for block cheese brands!)
- 1 pkg Guacamole (store bought) -or- (Take 2 avocados, cut up/smashed, and seasoned with the juice of 1/2 lime and 1-2 tsp. salt (to taste)!)
BBQ Pulled Pork Nachos
- 1 1/2 c Pulled pork
- 1 c BBQ sauce (any flavor on hand works!)
- 1/2 pkg Cole slaw mix
- 1 5/24 tbsp. Red wine vinegar
- 1/2 pkg Baby spinach leaves
- 4 oz Package of Baby Bella mushrooms
- 1 1/2 tbsp. Olive oil
- 2 tbsp. McCormick garlic pepper (grinder)
- 1 pkg Salsa roja (you can switch up the flavors if you'd like)
For the Adobo Chicken Nachos:
- 2 Adobo chicken breasts (see recipe above for how to make that!)
- 1 Onion (small/medium)
- 4 oz Package of Baby Bella mushrooms
- 2 Garlic cloves, minced
- 1 Vine ripe tomato
- tbsp. Fajita seasoning (see chicken recipe above for that!)
- 1 1/2 tbsp. Olive oil
- 1 pkg Salsa verde (you can switch up the flavors if you'd like)
Instructions
Let's get started:
- Begin by preheating the oven to 350*F.
- Place a layer of chips, then cover with 2/3 of your grated cheeses of choice on a foil lined tray and bake for 5-7 mins to melt the cheese. Remove from oven while prepping remaining ingredients.
To make BBQ Pulled Pork version:
- Take your spinach and mushrooms, washed and cut into bite-sized pieces first, and add to a saute pan with spices and olive oil. Cook for 7-10 mins over medium heat until spinach is wilted and mushrooms are fork-tender when poked.
- Next, in a medium mixing bowl, toss a splash of red wine vinegar with 1/2 cup of BBQ sauce, whisking or mixing to combine, and then add your 1/2 package of coleslaw greens, tossing until fully coated.
- Take your already cooked pulled pork in a microwave safe bowl and add the last 1/2 cup of BBQ sauce to it, stirring to combine. Zap in the microwave (depending on your settings) for 1-2 minutes to pre-heat. Set aside.
- Once the nachos have been removed from the oven, layer the remaining ingredients onto the bed of chips and cheese, starting with the mushroom and spinach mixture, then pulled pork, and finishing with the coleslaw mixture (You could wait and have the coleslaw be added cold on top too if you prefer).
- Top the nachos off with the rest of your cheese you saved and place back into the oven for 7-10 mins, broiling for about 2-3 minutes at the end if crispier cheese topping is desired.
- We then added salsa roja and guac on top once it came out of the oven! This recipe is an absolute hit at tailgates and parties, but it doesn't warm up very well the next day, so eat them quick!!
To make Adobo Chicken version:
- Take your garlic, onion, tomatoes, and mushrooms, washed and cut into bite-sized pieces first, and add to a saute pan with fajita spices and olive oil. Cook for 7-10 mins over medium heat until onions are translucent, garlic is fragrant, and mushrooms are fork-tender when poked.
- Take your already cooked adobo chicken and add to the pan with veggies to pre-heat for 3-5 minutes. Set aside.
- Once the nachos have been removed from the oven, layer the remaining ingredients onto the bed of chips and cheese, starting with the veggies and chicken mixture, and finishing with the rest of your cheese you saved.
- Place back into the oven for 7-10 mins, broiling for about 2-3 minutes at the end if crispier cheese topping is desired. Once they come out of the oven, add salsa verde and guac on top!
