Products used in this recipe
Pork Nachos with Pineapple and Peppers
Yield: 20 Servings (11 oz.)
Yield: 20 Servings (11 oz.)
Ready to change up your nacho game? Top sea salt potato chips with tender BBQ pork, tangy pineapple salsa and fresh jalapeño peppers.
Preparation Instructions:
Step 1
Preheat oven to 350°F.
Step 2
In a bowl combine pineapple and Hatch chilies, stir to combine.
Step 3
Prepare chips according to package instructions. Combine pork with BBQ sauce, heat and reserve warm.
Step 4
For each serving; place 3 1/2 oz. chips on an ovenable plate, top with 5 oz. of BBQ pulled pork, 2 oz. of pineapple salsa and 1 oz. of cheese. Bake for 1 minute or until cheese is melted. Top with 1/2 oz. of sliced jalapeños.
