This recipe for loaded BBQ pulled pork nachos takes an appetizer favorite and adds extra protein, making them suitable for a main dish all on the their own.
Course Main Dish
Prep Time 20minutes
Cook Time 10minutes
Total Time 30minutes
3/4cupBirds Eye Steamfresh® Barbeque Sweet Corn
1 1/2cupsFarm Rich® Smokehouse Pulled Pork BBQ
Approx 35 tortilla chips(really as many as you like)
1/4 to 1/2onion,diced
1/2cupblack beans,rinsed and drained
1 1/4cupsshredded cheese,such as pepper jack, cheddar, etc.
1jalapeño pepper,sliced (optional)
1/2ripe avocado,roughly chopped
1/2bunch green onions,diced
Prepare the Birds Eye Steamfresh® Barbeque Sweet Corn according to package directions: Place package in the microwave and microwave for the time the package states. For me, this was 6 minutes. Carefully remove hot corn from package and place in a bowl. Set aside. Meanwhile, preheat the oven to 350 degrees F.
Prepare the Farm Rich® Smokehouse Pulled Pork BBQ according to package directions: Remove outer plastic and cardboard wrapping and lift one corner of the film to vent. Microwave for about 4 minutes. Remove the film entirely and stir the pork. Microwave again for 3-4 minutes. Let pork sit while you prepare the nachos.
Line a large sheet pan with parchment paper or aluminum foil. Place a layer of tortilla chips evenly on the pan to cover the bottom. Add Farm Rich® Smokehouse pulled pork BBQ evenly over the tortilla chips, and then sprinkle diced onion, black beans, and Birds Eye barbecue sweet corn over top. Drizzle about 2 tbsp of BBQ sauce over top, and then sprinkle shredded cheese in an even layer. Bake for about 10 minutes, or until the cheese is melted.
While nachos are in the oven, prep the rest of your ingredients: slice jalapeño, chop avocado, and dice green onions. Once nachos are done, drizzle remaining 2 tbsp BBQ sauce over top and scatter jalapeño, avocado, and green onions. Serve while warm.
To round out dinner, I like to serve these nachos with a side salad of mixed greens with extra nacho toppings added over top. Think extra avocado, onions, black beans, corn, etc.