Big Poppa’s Carnitas Nachos
Posted on Tuesday, August 15th, 2023
Course: Main Course, Appetizer Cuisine: American, Mexican Prep Time: 20 min Cook Time: 20 min Servings: 2-4
Big Poppa’s Jallelujah Seasoning
Pico de Gallo
Avocados or Guacamole
Oil for griddling
1. Prepare the Carnitas:
Heat up your griddle and add a little oil to prevent sticking.
Place the carnitas on the griddle to heat them up and give them a delicious sear.
Season the carnitas with a generous sprinkle of Big Poppa’s Jallelujah Seasoning for extra flavor.
Once the carnitas are hot and nicely browned, set them aside.
2. Build the Nacho Layers:
Preheat your oven to a low broil setting.
Take a sheet pan and start assembling your nacho layers.
Begin with a single layer of nacho chips, covering the bottom of the sheet pan evenly.
3. Add the Layers:
Spread a layer of black beans over the nacho chips, ensuring even distribution.
Drizzle a layer of Mexican Sauce over the beans, adding a tangy kick to the nachos.
Carefully place the prepared carnitas evenly over the beans and sauce.
4. Layer on the Cheese:
Sprinkle a generous amount of shredded cheese over the carnitas, making sure every corner is covered.
5. Melt the Cheese:
Take the loaded sheet pan to your preheated griddle.
Cover the sheet pan to create a mini-oven effect and let the cheese melt and bubble.
6. Add the Final Touches:
Once the cheese is perfectly melted, carefully remove the sheet pan from the griddle.
Top the nachos with a generous spoonful of pico de Gallo for a burst of freshness.
Drizzle Mexican Crema in a zigzag pattern over the nachos for a creamy texture and added flavor.
Slice ripe avocados and arrange them over the nachos or add dollops of guacamole for a luscious taste.