Carnitas Nachos
Big Poppa’s Carnitas Nachos are the ultimate crowd-pleasing recipe for game days, parties, or any time you’re craving bold, savory flavors. Made with tender, perfectly seasoned carnitas, crispy tortilla chips, and melted cheese, these nachos are a delicious combination of textures and tastes. Top them off with fresh ingredients like diced tomatoes, creamy guacamole, sour cream, and a drizzle of Big Poppa’s signature sauce for an unforgettable bite. Whether you’re hosting a tailgate or enjoying a relaxed night in, these carnitas nachos are a quick and easy dish that delivers restaurant-quality flavor every time. Packed with smoky, zesty, and cheesy goodness, Big Poppa’s Carnitas Nachos are a must-try for nacho lovers and BBQ fans alike. Perfect for sharing (or not!), this recipe will have everyone reaching for seconds.
Big Poppa’s Carnitas Nachos
Big Poppa
2-4
20 minutes
20 minutes
American, Mexican
Main Course, Appetizer
Indulge in the savory goodness of Big Poppa’s Carnitas Nachos! These mouthwatering nachos are loaded with tender carnitas, zesty Mexican flavors, and a melty layer of cheese. Perfect for parties, game nights, or satisfying your nacho cravings, this recipe will surely be a crowd-pleaser.
Ingredients
- Carnitas
- Big Poppa’s Jallelujah Seasoning
- Nacho chips
- Black beans
- Mexican Sauce
- Shredded Cheese
- Pico de Gallo
- Mexican Crema
- Avocados or Guacamole
- Oil for griddling
Directions
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- Heat up your griddle and add a little oil to prevent sticking.
- Place the carnitas on the griddle to heat them up and give them a delicious sear.
- Season the carnitas with a generous sprinkle of Big Poppa’s Jallelujah Seasoning for extra flavor.
- Once the carnitas are hot and nicely browned, set them aside.
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- Preheat your oven to a low broil setting.
- Take a sheet pan and start assembling your nacho layers.
- Begin with a single layer of nacho chips, covering the bottom of the sheet pan evenly.
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- Spread a layer of black beans over the nacho chips, ensuring even distribution.
- Drizzle a layer of Mexican Sauce over the beans, adding a tangy kick to the nachos.
- Carefully place the prepared carnitas evenly over the beans and sauce.
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Sprinkle a generous amount of shredded cheese over the carnitas, making sure every corner is covered.
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- Take the loaded sheet pan to your preheated griddle.
- Cover the sheet pan to create a mini-oven effect and let the cheese melt and bubble.
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- Once the cheese is perfectly melted, carefully remove the sheet pan from the griddle.
- Top the nachos with a generous spoonful of pico de Gallo for a burst of freshness.
- Drizzle Mexican Crema in a zigzag pattern over the nachos for a creamy texture and added flavor.
- Slice ripe avocados and arrange them over the nachos or add dollops of guacamole for a luscious taste.
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