Pulled Pork Nachos

A reload here to share the toppings we usually use. Previous post was quite minimal 🤣 I’m sure everyone knows what they like on their nachos 😉 We have leftover mojo pork, so nachos it is!

Again, it’s the 5-5-5 rule… for me. Low oven 300°, chips 5 minutes, add half the cheese, another 5 minutes, add meat and more cheese (any other toppings you want heated) for another 5 minutes. Works every time. 👌 Top with your favorites, like tomatoes &/or Pico de Gallo, black olives, avocado 🥑 😋, onion, cilantro, jalapeño & sour cream Or your favorite salsa. Cheese is also by preference. We always like Queso sauce(?) in jar/can, along with cheddar (mild, medium, or sharp) &/or Mexican blend, cheddar jack cheese. Sometimes, queso quesadilla cheese ⤵️

While there are plenty of interesting toppings that can elevate the flavor of your nachos, it’s really the cheese that (literally) holds it all together. Without the right type of cheese, or worse, no cheese at all, your nachos just won’t taste the same. Ever wonder why you don’t normally see nachos made with cheeses like parmesan or feta? The answer has everything to do with taste, texture, and meltability.

Take these factors into consideration when selecting cheese for your nachos, and you’ll have perfect results every time.

Read More, all about Nachos: ⤵️ https://www.tastingtable.com/920476/the-absolute-best-type-of-cheese-for-nachos/