Pulled Pork Nachos
I hope everyone had a wonderful Labor Day weekend (for those in the United States). I know I did–I unplugged for 3 nights and 4 days. Let me just tell you–it does a body good to unplug every now and then. My husband and I went up to Northwest Florida to go scalloping. Although, the scallops forgot to show up to our party. Yep, not one scallop to be found. It is late in the season and with an abundance of rain–they have been washed out to sea. So instead we had a relaxing and lounging weekend on the boat hanging out at the sand bar with our friends! We also ate lots of food. What do you do when you have tons of leftovers? Make pulled pork nachos! Duh!
These nachos are the ultimate way to use up all your leftovers in the refrigerator. Plus you’ll have a super simple meal in no time and everyone will not even recognize that this was dinner just the other day! At least that is what happened in my home. This happened to be a tasty lunch for us earlier this summer after I had made my slow cooker pulled pork recipe. I just started grabbing all sorts of leftover and concocted the most delicious tasting nachos ever. Whether you eat these for dinner, an afternoon snack or maybe even lunch–whatever the meal it be your going to love using up your leftovers to make the most delicious tasting pulled pork nachos, ever. I can guarantee that!
Katie Original Recipe
- 1/2 cup leftover baked beans
- 1 cup leftover pulled pork
- 1/2 bag of tortilla chips
- 1 cup shredded cheddar
- 1/4 cup bleu cheese
- 1 tbsp red onion, thinly sliced
- 2 tbsp barbecue sauce
- Fresh Parsley for garnish
- Preheat the oven to 350 degrees.
- Reheat the pulled pork and baked beans together for about 1 minute in the microwave.
- While oven preheats, lay chips out on a large baking pan. Then generously sprinkle the chips with the leftover pulled pork/baked beans mixture.
- Sprinkle on the shredded cheddar cheese and bleu cheese. Top with thinly sliced red onions.
- Bake for 5 minutes at 350 degrees, followed by a high broil for 1 minute until cheese is golden brown and bubbly. Remove from the oven, drizzle barbecue sauce on top and garnish with minced fresh parsley. Serve immediately.