Description
Delicious and easy-to-make Carnitas Nachos featuring crispy tortilla chips layered with warm pork carnitas, melted cheddar and queso fresco cheeses, and topped with fresh sour cream, guacamole, salsa, red onion, and cilantro. Perfect for a quick snack or party appetizer.
Ingredients
Scale
Dips and Toppings
- 1/2 cup sour cream
- 1/2 cup guacamole
- 1/2 cup salsa
- 1/4 red onion, sliced
- 1/2 cup cilantro, chopped
Main Ingredients
- 2 cups pork carnitas
- 1 cup queso fresco cheese, crumbled
- 1 cup cheddar cheese, shredded
- 12 oz bag tortilla chips
Instructions
- Preheat and Warm Carnitas: Preheat your oven to 350ºF. If the pork carnitas are not already warm, place them in a microwave-safe container and heat for about 2 minutes until no longer cold, as they will continue heating in the oven.
- Assemble Nachos: On a sheet pan, spread an even layer of tortilla chips, using as much as you like from the bag. Distribute the warmed carnitas evenly over the chips, then sprinkle both the shredded cheddar and crumbled queso fresco cheeses evenly on top.
- Bake: Place the assembled nachos in the preheated oven and bake for 7 to 8 minutes or until the cheese has fully melted and the chips are crispy.
- Add Toppings and Serve: Remove the sheet pan from the oven and immediately top the nachos with dollops of sour cream, guacamole, salsa, sliced red onion, and chopped cilantro according to your preference. Serve right away while warm and cheesy.
Notes
- You can adjust the amount of tortilla chips based on how many nachos you want to make.
- For extra heat, consider adding sliced jalapeños or a drizzle of hot sauce.
- Using warm carnitas helps ensure they heat through quickly without drying out.
- Feel free to substitute queso fresco with Monterey Jack or another mild cheese if unavailable.
- Serve immediately after assembling to keep chips crispy.
