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    Pulled pork nachos

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    Pulled pork nachos

    • Preparation time: 10 minutes
    • Cooking time: 5 minutes to 6 minutes
    • Total time: 15 minutes to 16 minutes 20 minutes

    Serves: 2


    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.

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