Products used in this recipe
Pork Nachos with Pineapple and Peppers
Yield: 20 Servings (11 oz.)
Yield: 20 Servings (11 oz.)
Ready to change up your nacho game? Top sea salt potato chips with tender BBQ pork, tangy pineapple salsa and fresh jalapeño peppers.
| Ingredient | Weight | Measure |
|---|---|---|
| Pineapple, fresh, peeled and cored, 1/2-inch dice | 32 oz. | About 1 pineapple |
| Hatch chilies, mild, diced, canned (4 oz.) | 12 oz. | 3 cans |
| Simplot Select Recipe® Fries: Sea Salt Chips, Skin On 1/8" | 100 oz. | |
| Pulled pork | 80 oz. | |
| BBQ sauce | 32 oz. | |
| Pepper Jack cheese, shredded | 20 oz. | |
| Jalapeños, fresh, 1/8-inch slices | 10 oz. |
Preparation Instructions:
- Step 1
- Preheat oven to 350°F.
- Step 2
- In a bowl combine pineapple and Hatch chilies, stir to combine.
- Step 3
- Prepare chips according to package instructions. Combine pork with BBQ sauce, heat and reserve warm.
- Step 4
- For each serving; place 3 1/2 oz. chips on an ovenable plate, top with 5 oz. of BBQ pulled pork, 2 oz. of pineapple salsa and 1 oz. of cheese. Bake for 1 minute or until cheese is melted. Top with 1/2 oz. of sliced jalapeños.
