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Pulled pork nachos
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½ x 200g pack essential Waitrose Salted Tortilla Chips
100g pack Monterey Jack 1840 Cheese Slices, cubed
160g pack Waitrose Pulled Pork With Smoky BBQ Sauce (part of the new American range, in the chiller next to the cooked chicken and ham)
50g Cooks’ Ingredients Jalapeno Peppers, drained, any large pieces halved
1 x Waitrose 1 Perfectly Ripe Avocados 2s
Juice of 1 lime
Waitrose Vine Ripened Tomato Salsa, to serve
Reduced fat soured cream, to serve
Coriander leaves, to serve
1. Preheat the oven to 200°C, gas mark 6. Scatter half the tortillas over a large ovenproof dish or platter. Top with half the cheese. Repeat with another layer of the chips, then scatter over the pork in a single layer, followed by the jalapenos and remaining cheese.
2. Cook in the oven for 5-6 minutes, or until the cheese is totally melted and the pork is piping hot throughout.
3. Meanwhile, halve, stone and peel the avocado. Mash the flesh in a bowl with the lime juice, a generous pinch of salt and freshly ground black pepper until combined into chunky guacamole.
4. Remove the nachos from the oven. Serve immediately topped with the guacamole, salsa, soured cream and coriander leaves.
Typical values per serving:
Excluding serving suggestions.