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Pork Nachos with Pineapple and Pepper

Pork Nachos with Pineapple and Pepper
Yield: 20 Servings (11 oz.)

Yield: Model.Yield

Tender pork nachos topped with the sweet/savory goodness of Simplot RoastWorks® Flame-Roasted Pineapple & Pepper blend, spiced with BBQ sauce and jalapeño.

Ingredient Weight Measure
BBQ Sauce 32 oz.
Jalapenos, Sliced, 1/8" Thick 10 oz.
Pepper Jack Cheese, Shredded 20 oz.
Pulled Pork 80 oz.
RoastWorks Pineapple & Pepper Blend 40 oz.
Simplot Select Recipe®: Sea Salt Chips, Skin On 1/8" 100 oz.
Preparation Instructions:
• Preheat oven to 350°F. Cook chips according to package directions. Combine pork with BBQ sauce, heat and reserve warm. Prepare the pineapple & pepper blend according to package directions, reserve warm.
• 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 and pepper blend and 1 oz of Pepper Jack cheese. Bake for 1 minute or until cheese is melted. Top with 1/2 oz of sliced jalapenos.
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