Description
Carnitas Nachos are a deliciously cheesy and savory Mexican-inspired appetizer perfect for sharing. Layers of crunchy tortilla chips are topped with warm pork carnitas, melted cheddar and queso fresco cheeses, and finished with fresh toppings of sour cream, guacamole, salsa, red onion, and cilantro. This quick and easy snack is ideal for parties, game day, or whenever you’re craving bold, satisfying flavors.
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 (175ºC). If your pork carnitas are not already warm, place them in a microwave-safe container and heat for about 2 minutes until they are no longer cold, as they’ll continue warming in the oven.
- Assemble Nachos: Line a sheet pan with tortilla chips in an even layer; you do not need to use the full bag. Evenly spread the warmed carnitas over the chips. Then sprinkle both the shredded cheddar and crumbled queso fresco cheese evenly on top of the carnitas and chips layer.
- Bake Until Melty: Transfer the sheet pan to the preheated oven and bake for 7 to 8 minutes, or until the cheese is fully melted and bubbly and the chips have become crispier.
- Add Fresh Toppings and Serve: Remove the nachos from the oven carefully. Evenly distribute the sour cream, guacamole, salsa, red onion slices, and chopped cilantro over the top according to your taste. Serve immediately while warm and enjoy!
Notes
- You can adjust the amount of carnitas and cheese based on how loaded you want your nachos.
- Use fresh salsa or pico de gallo for a brighter flavor.
- For extra heat, add jalapeños or hot sauce atop before serving.
- Make sure not to overcrowd the sheet pan to allow even baking and melting.
- If you prefer, warm the carnitas in a skillet instead of the microwave.
