Pulled Pork Nacho Sheet Pan

Ingredients

• 10 oz tortilla chips
• 3 cups cooked pulled pork
• 1/2 cup barbecue sauce
• 2 cups shredded cheddar or Monterey Jack
• 1 cup black beans, drained
• 1/4 cup pickled jalapeños
• 1/4 cup red onion, finely diced
• 1/2 cup corn kernels
• 2 tbsp cilantro, chopped
• for serving sour cream or crema

Instructions

1. Heat oven to 400°F and line a large sheet pan with parchment. Spread half the chips in an even layer so every bite gets toppings.
2. Toss pulled pork with barbecue sauce until lightly coated. If the pork is cold, warm it in the microwave or a skillet first so the nachos heat evenly.
3. Layer half the pork, beans, corn, jalapeños, onion, and cheese over the chips. Add a second layer of chips and repeat with remaining toppings.
4. Bake 8–10 minutes, until the cheese is melted and the edges of the chips are lightly toasted. Watch closely so the chips do not burn.
5. Finish with cilantro and dollops of sour cream or crema. Serve right away from the sheet pan.

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