Pulled Pork Nachos on Plantain Chips
This delicious spin on classic nachos uses leftover BBQ pulled pork to top crispy plantain chips, rather than traditional tortilla chips. Sweet plantain chips compliment the smokey, tangy barbecue sauce perfectly, while tying together the remaining nacho toppings of your choice.
- 10 ounces plantain chips
- 1 pound pulled pork (leftover, store-bought or homemade)
- 1 cup black beans (canned, drained)
- 1 1/2 cups cheddar cheese (shredded)
Preheat oven to 425°F.
Spread out plantain chips out onto a baking sheet.
Warm the pork on the stove top or in the microwave and stir in the black beans.
Dollop the pulled pork and black beans over the top of the plantain chips.
Sprinkle the cheese evenly all over the top.
Bake for about 5 minutes, watching closely, or until the cheese is melted and hot.
Top with your favorite nacho toppings and dips just before serving. See notes for suggestions.
Topping Suggestions For Nachos
- diced tomatos
- pico de gallo
- jalapeno peppers
- sour cream
- mango salsa
Tips and Techniques
** Nutritional information is an estimate and may vary. It does not include any toppings other than those listed in the ingredients, as those may vary greatly.
- If you want to make a taller stack of nachos, make two layers of plantain chips, pulled pork, black beans and cheese, one on top of the other.
- You can use leftover or store-bought pulled pork to make the recipe quicker and easier.
- Store leftovers in an airtight container in the refrigerator. Use within 3 days.
Serving: 1serving | Calories: 338kcal | Carbohydrates: 27g | Protein: 19g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 62mg | Sodium: 628mg | Potassium: 129mg | Fiber: 3g | Sugar: 12g | Vitamin A: 398IU | Vitamin C: 1mg | Calcium: 249mg | Iron: 1mg