Ingredients
Nachos
- 1 bag corn tortilla chips
- 2-3 cups (500-750 mL) leftover pulled pork, warmed
- 6 oz (180 g) shredded cheese
- 1-14 oz (398 mL) can black beans, drained and rinsed
- 1 avocado, peeled, pitted and coarsely chopped
- 1 green bell pepper, seeded and chopped
- 1 jalapeno pepper, seeded and thinly sliced
- 1 tomato, diced
- ¼ cup (50 mL) thinly sliced green onion
- Tex-Mex Candied Bacon Chips (recipe below)
- Sour cream for serving
- Salsa for serving
Tex-Mex Candied Bacon Chips
- 6-8 slices thick cut bacon
- ¼ cup (50 mL) light brown sugar
- 2 tsp (10 mL) store bought Tex-Mex seasoning
- 2 tsp (10 mL) water
Method
For the Nachos
- Preheat oven to 350˚F.
- To build nachos, place a layer of tortilla chips on a foil-lined rimmed baking sheet. Top with half of the pulled pork and about one-third of the cheese. Repeat.
- Gussy up tortillas with suggested toppings.
- Scatter Tex-Mex Candied Bacon Chips (recipe below) over toppings.
- Sprinkle with remaining cheese. Bake until cheese melts, about 10 minutes.
- Serve with sour cream and salsa sauce.
Tex-Mex Candied Bacon Chips
- Preheat oven to 375˚F.
- Line a rimmed baking sheet with foil and set rack on top.
- Lay 6-8 slices bacon on rack in a single layer. Bake until bacon starts to crisp, 15-20 minutes.
- Meanwhile, mix brown sugar with Tex-Mex seasoning and water to form a smooth paste.
- Turn bacon and brush with spice mixture.
- Continue baking until bacon is evenly browned, about 10 minutes. Allow to cool.
- Tear into bite-size pieces.
- Use as a topping or garnish on any dish that may benefit from a hit of meat candy.
1 hour 30 minutes
