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!