Skillet Nachos

Skillet Nachos

Don’t you hate it when you get past the top layer of nachos, and you’re left with dry, plain chips?  One day, I planned what to do with my crockpot pulled pork leftovers, and my husband had a great idea. Nachos! Dress them up any way you like and enjoy. Talk about delicious.

Ingredients:

  • 2 1/2 pounds trimmed, boneless pork shoulder (you can also use chicken breast)
  • 1/2 cup Roma tomatoes, chopped
  • 1/2 cup shredded cheese
  • 1/2 cup red onion, chopped
  • 1 tbsp green onion, sliced
  • 1 jalapeno (thinly sliced)
  • 1 avocado
  • garlic salt
  • tortilla chips
  • BBQ sauce (I use Sweet Baby Ray’s)
  • crushed red pepper flakes (optional)

Directions:

  1. Season pork shoulder as desired and place in crockpot. Cover and cook for 4-6 hours on high or 8 hours on low turning every 2 hours. **If using chicken breast instead, cook for 2-4 hours or until chicken shreds easily.**
  2. Once pork is cooked, place in a large bowl and shred with two forks. Remove and discard any excess fat. Set pulled pork aside. **If using chicken breast instead, cook for 2-4 hours or until chicken shreds easily.**
  3. Chop tomatoes, red onion, green onion, jalapeno, and set aside.
  4. Slice the avocado and season with a sprinkle of garlic salt and crushed red pepper flakes.
  5. Preheat oven to 350 degrees F.
  6. In a large skillet, arrange tortilla chips evenly in a single layer.
  7. Top tortilla chips with pulled pork or chicken and shredded cheese.
  8. Bake for 5 minutes to melt cheese.
  9. Remove from oven (be careful as skillet handle if hot) and evenly top with BBQ sauce and toppings.
  10. Share and Enjoy!

 

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