Pulled Pork Nachos (09.11.12)

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Recipe

by Jennifer Burns, Dan’s Market

  • 1 package (12-1/2 ounces) nacho tortilla chips
  • 1 carton (18 ounces) refrigerated fully cooked barbecued shredded pork
  • 2 cups (8 ounces) shredded Mexican cheese blend
  • 1/4 cup sliced ripe olives, optional
  • 1/2 cup sour cream
  • 1/2 cup salsa
  • 1/2 cup shredded lettuce
  • 1/4 cup thinly sliced green onions
  • 1 tomato, diced
  • 1/4 cup pickled pepper rings, optional

Preheat oven to 350 degrees F.

Place tortilla chips on a greased baking sheet or pan. Layer with pork, cheese and olives.

Bake for 15-20 minutes until heated through and the cheese has melted.  Top with sour cream, salsa, lettuce, onions and tomato. Sprinkle with pepper rings, if using.