Pulled Pork Nachos
with Avocado Salsa
It's Nacho Night in only 20 minutes! Layers of pulled pork, beans and cheese! All that's left to make is the avocado sala and lime crema. It's that easy!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
600 g
Pulled Pork
340 g
Tortilla Chips
1 tbsp
Mexican Seasoning
398 mL
Black Beans
1 unit(s)
Lime
2 cup
Mozzarella Cheese, shredded
(Contains Milk)
160 g
Tomato
1 unit(s)
Avocado
6 g
Garlic
2 unit(s)
Green Onion
4 tbsp
BBQ Sauce
(Contains Sulphites, Mustard)
6 tbsp
Sour Cream
(Contains Milk)
113 g
Red Onion, chopped
Not included in your delivery
1 tsp
Sugar*
1 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Instructions
Before starting, preheat the oven to 450°F and wash and dry all produce. Drain, then rinse beans. Cut tomatoes into 1/2-inch pieces. Zest, then juice half the lime. Cut remaining lime into wedges. Thinly slice green onion. Peel, pit then cut avocados into 1/2 inch pieces. Peel, then mince the garlic.
Add pork to a large bowl. Using two forks, pull apart pork to shred. Add the BBQ sauce, Mexican seasoning and beans. Season with salt and pepper. Stir to combine.
Divide and layer the tortilla chips and pulled pork mixture between two foil-lined baking sheets. Sprinkle with cheese. Bake the assembled nachos in the middle and top of the oven, rotating sheets halfway through cooking, until the cheese melts and starts to brown, 6-7 min.
While the nachos bake, add the tomato, avocado, onion, half the garlic, half the lime juice, 1 tsp sugar and 1 tbsp oil to a medium bowl. Season with salt and pepper. Stir to combine. Set aside.
Stir together sour cream, lime zest, remaining lime juice and remaining garlic in a small bowl. Season with salt and pepper. Set aside.
Sprinkle green onions over the nachos. Divide the nachos between plates. Dollop over the crema. Serve with side of avocado salsa. Squeeze over a lime wedge if desired.
