Get ready for a mouthwatering mashup of tender pulled pork fajitas and loaded nachos in my Fajita Nachos recipe. This dish combines cheesy goodness, crunchy chips, and vibrant Mexican flavors.
Fajita nachos are versatile and fit for any occasion, whether it’s a casual get-together, game night, or a cozy evening meal. Enhance the experience by pairing them with your favorite beverages, sharing with friends, or enjoying solo; these nachos are guaranteed to satisfy your cravings! So, let’s make some homemade nachos with tender pulled pork!
Table of Contents
5 Reasons to Love This Recipe
Looking for reasons to dive into these Mexican pulled pork nachos recipe? Here are five:
- Delicious crunch in every bite!
- The perfect plate of nachos for any occasion!
- Amazing combination of fajita and chips!
- Layer upon layer of flavor in every bite!
- Perfect party dish or game day treat!
Gluten-Free Chips For Nachos
Although I’ve always had a soft spot for nachos, lately, I’ve been falling head over heels for Food Should Taste Good Multigrain Chips. These crispy tortilla chips are seriously addictive and bring an extra layer of deliciousness to my fajita nachos. The combination is divine, whether paired with a slice of white cheddar, Manchego, or Jarlsberg. I used multigrain and blue corn chips for the nachos, each offering unique flavors that excite every bite. Who knew a basic nacho recipe could become such elite?
Food Should Taste Good generously supplied me with a variety of their chip flavors for this post. While running a catering company, we relied on their products for their consistently delicious taste and, importantly for me, their gluten-free nature. What sets these chips apart is their ability to maintain their crispiness even when loaded with toppings like cheese, meat, and veggies. It’s a rare find in chips; too often, you end up with soggy nachos, but these chips stay crispy, enhancing the dish’s overall flavor.
Are Fajita Nachos Low Carb?
Yes, fajita nachos can be low-carb if you use low-carb base options like lettuce wraps or pork rinds. As for this recipe, it is not low-carb because it includes traditional tortilla chips. However, you can customize it by substituting traditional tortilla chips with homemade low-carb tortillas or vegetable-based chips. Focus on lean proteins and abundant fresh vegetables, to further reduce the carb count without compromising the flavors.
Fajita Nachos Ingredient List
You’ll need the following ingredients for this pulled pork nachos with authentic Mexican flavors:
For the Shredded Pork
- 2-3 tablespoons cooking fat (clarified butter, rendered bacon fat, duck fat)
- 2 tablespoons Cajun seasoning
- 1.5 pounds country-style pork ribs, boneless
- 1 teaspoon kosher salt
- ⅓ cup pickled jalapeno slices
- ⅓ cup pickled jalapeno juice
- ¼ cup water
- ½ teaspoon fresh cracked black pepper
For the Fajita Nachos:
- 3 cups shredded cheddar cheese
- 2 tablespoons olive oil
- 2 pinches of kosher salt
- 1 red onion, peeled and sliced
- 1 bell pepper, seeded and sliced (red, yellow, or orange for sweetness)
- 1 bag of blue tortilla chips
- 1 bag of yellow tortilla chips
- 1 can sliced olives
- 1 tomato (seeded, cored, and diced)
- Fresh cilantro for garnish
- ½ cup sour cream
Ingredients Substitutions
Here are some handy substitutions if you want to swap something from the main list:
- Cajun seasoning: If you don’t have pre-made Cajun seasoning, mix equal parts paprika, garlic powder, onion powder, dried oregano, and dried thyme. Add half parts of pepper and ground chipotle.
- Pickled jalapeno: I’ve used pepperoncini (pickled banana peppers) and got excellent results when making pulled pork.
- Olive oil: Use clarified butter, ghee, avocado, or coconut oil.
- Tortilla chips: Make tortilla chips yourself with low-carb or zero-carb tortilla shells.
- Sour cream: Swap this for crème fraiche; it is lighter and adds a creamy flavor. Full-fat Greek yogurt is another perfect alternative.
- Shredded cheese: Shredding cheese yourself is a great way to reduce the dish’s carb count. Processed shredded cheeses usually have starch added to prevent clumping.
Additional Ingredients
Looking to enhance your crunchy Mexican fajita nachos? Here are some additional ingredients that pair well with the main flavors:
- Pickled onions: The tangy, deliciousness of homemade pickled onion will elevate the dish.
- Avocado additions: A Mexican dish can always use some avocado. Try my famous delicious guacamole recipe. It’s ready in minutes and creates the ultimate nachos! My avocado lime dressing is another fantastic option to bring tangy flavors!
- Citrus zest: Sprinkle lemon or lime zest over the nachos for fresh, briny flavors. A squeeze of fresh lemon on the pulled pork fajitas will lend a bright tang.
- Smoked paprika: To enjoy classic BBQ flavor, add some smoked paprika to create a smoked pulled pork for nachos!
Note: These additions are not part of the recipe or the nutrition value on the recipe card. Use them to customize the nachos to get balanced flavors and textures
Cooking Tools
To make the best fajita nachos recipe with pulled pork, you will need the following cooking tools:
- Heavy-bottom pan
- Baking dish
- Baking sheet
- Parchment paper
- Knife and chopping board
- Measuring cups and spoons
- Tongs and spatula
How to Make Fajita Nachos: A Complete Guide
Cooking Method
- Baking
- Sautee
Preparation Steps
- Preheat the oven to 275°F (135°C) for the pork.
- Line a small rimmed baking sheet with parchment paper for the nachos.
- Peel, wash, and slice or dice the vegetables.
Cooking Instructions
For the Pork
- Add the pork to an oven-safe baking dish.
- Coat all sides with the salt, pepper, and cajun seasoning.
- Add the jalapeno juice and water to the dish.
- Top the meat with the sliced jalapeno rings. Cover with foil and bake for 2 hours.
- Remove the pork from the oven and increase the oven temperature to 400 degrees.
- Remove the cooked jalapenos and set aside. Use two forks to carefully shred the meat in the baking dish.
- Heat the heavy-bottom pan, add cooking fat, and wait for it to shimmer.
- Use tongs to add the pork to the pan. Cook over high heat for 4-5 minutes without moving the pork for searing. Add the remaining braising liquid to deglaze the pan.
For the Nachos
- While the pork is cooking, heat the olive oil in a heavy bottom pan over high heat.
- Add the sliced onions and a pinch of kosher salt. Cook for 3-4 minutes.
- Add the peppers and another pinch of salt. Cook for 10-12 minutes until soft. Set aside until the pork is cooked.
Assemble the Fajita Nachos
- Assemble the nachos with layers of chips, cheese, and pork mixture on a parchment paper-lined baking sheet.
- Bake each layer in the 400F oven for 2-4 minutes until the cheese melts.
- Top with sour cream, olives, tomato, and cilantro. Serve hot.
Step 1: Season the pork with cajun seasoning, salt and pepper. Add ⅓ cup jalapeno juice and the jalapenos on top.
Step 2: Shred the boneless country pork ribs with two forks, leaving it in the braising liquid.
Step 3: Heat a cast iron or other heavy skillet and sear the pork to get it nice and crispy. It is absolutely divine!
Step 4: Make a base layer of just chips and cheese. The cheesier the better!
Step 5: Add another layer of chips, more cheese, the pork and some peppers and onions. Back into the oven then!
Step 6: Add another layer of chips, more cheese and the remaining pork, peppers and onions. Back in the oven one last time!
💡 My Pro Tip
- Budget-friendly tip: For budget-friendly yet flavorful pork, use boneless country pork ribs—they are more affordable than pork butt or shoulder and braise to perfection in under 2 hours. After braising, sear the meat in a hot pan without moving it for at least five minutes. This step intensifies the flavors and adds a delicious crispiness to the edges, elevating the dish’s overall taste.
- Perfect meat alternative tip: I’ve made this recipe countless times, and when looking for a quick and easy alternative to pulled pork, I have a few tricks up my sleeve. For a speedy option, try grilled chicken seasoned with Cajun spices. Just grill boneless, skinless chicken breasts or thighs until cooked through, then slice thinly for your nachos. Thinly sliced beef works well too. Another tasty choice? Shrimp! They make a fantastic protein option for cheesy nachos.
⏲️ Time-Saving Tips
- Use my pressure cooker pulled pork recipe to save a lot of time. It’s one of the best pulled pork recipe and gets ready in minutes!
- Use pre-sliced olives. Although they are costlier than regular olives, you will save about 10 minutes in prep time.
- Make the peppers and onions ahead of time. Cook the peppers and onions, and allow them to cool to room temperature. Store them in an airtight container in the fridge; they will remain fresh for a few days until you are ready to make the recipe. Add them to the top and heat in the oven while the cheese is melting.
- If you are making your version of low carb homemade tortilla chips, make them ahead of time to save plenty of time!
What to Serve with Pulled Pork Fajita Nachos?
Looking for low-carb or gluten-free pairings for this homemade nachos recipe? Here are some options:
- Salsa: Fresh salsa, whether it’s mild or spicy, adds a refreshing and tangy kick to fajita nachos. It’s a classic accompaniment that enhances the overall flavor.
- BBQ Sauce: My homemade bbq sauce recipe will blow your mind! To enhance the flavors of this cheese nachos recipe, add a drizzle of bbq sauce and see how hot sauce combines well with this healthy snack! You’re not going to regret it!
- Paleo Mayo: Dip your nachos in this healthy, homemade paleo mayo for an intense burst of flavors.
- Queso Dip: Cheese for nachos? Count me in! A warm, cheesy queso dip is a perfect addition to fajita nachos. Its creamy texture and cheesy goodness take the nachos to the next level
- Pico de Gallo: This fresh salsa made with tomatoes, onions, cilantro, and lime juice adds a burst of freshness and acidity to fajita nachos, balancing the flavors.
Storage and Reheating Instructions
Storage
- Nachos with fajita do not store well. The chips get soggy, and there is no way to refresh them. If you have any leftover nachos, separate the chips from the pork fajita mixture, cool to room temperature and store in the fridge for 2 or 3 days.
Freezing
- The recipe does not love longer refrigeration as it loses moisture and the texture changes significantly.
Reheating
- Reheat the fajita mixture in a pan over medium heat on the stove. It is the best method because it is easy and allows you to add water if the mixture is thick or cook off any extra moisture that was released during storage.
Recipe Conclusion
Wrap up your gluten-free Fajita Nachos with pulled pork by celebrating their Tex-Mex flavors! With each chip loaded with tender pork, melted cheese, and zesty toppings, these nachos are perfect for any occasion, whether sharing with friends or enjoying a cozy night in. Add your favorite nacho topping or condiment to dip – a taste sensation that’ll keep you coming back for more!
Did you make these best fajita nachos? Did your crowd love them? Share your results with me on social media! You can find me on Pinterest, Instagram, and Facebook as well!
Other Pulled Pork Recipes to Try:
If you’re looking to try more pulled pork recipes, here are a few amazing options:
FAQs
Pork shoulder is the best for pulling purposes because its high fat content yields tender meat that melts in the mouth if cooked properly.
Yes, you can make steak fajita nachos or chicken fajita nachos if you don’t have any pork.
The number of layers to have on your nachos is a matter of personal preference. However, typical nachos have 2 to 3 layers with well-distributed toppings on each chip.
Pulled Pork Fajita Nachos 🌮
Ingredients
For the Shredded Pork
- 2-3 tablespoons cooking fat clarified butter, rendered bacon fat, duck fat
- 2 tablespoons Cajun seasoning
- 1.5 pounds country-style pork ribs boneless
- 1 teaspoon kosher salt
- ⅓ cup pickled jalapeno slices
- ⅓ cup pickled jalapeno juice
- ¼ cup water
- ½ teaspoon fresh cracked black pepper
For the Fajita Nachos:
- 3 cups shredded cheddar cheese
- 2 tablespoons olive oil
- 2 pinches of kosher salt
- 1 red onion peeled and sliced
- 1 bell pepper seeded and sliced (red, yellow, or orange for sweetness)
- 1 bag of blue tortilla chips
- 1 bag of yellow tortilla chips
- 1 can sliced olives
- 1 tomato seeded, cored, and diced
- Fresh cilantro for garnish
- ½ cup sour cream
Instructions
Preparation Steps
- Preheat the oven to 275°F (135°C) for the pork.
- Line a small rimmed baking sheet with parchment paper for the nachos.
- Peel, wash, and slice or dice the vegetables.
Cooking Instructions
For the Pork
- Add the pork to an oven-safe baking dish.
- Coat all sides with the salt, pepper, and cajun seasoning.
- Add the jalapeno juice and water to the dish.
- Top the meat with the sliced jalapeno rings. Cover with foil and bake for 2 hours.
- Remove the pork from the oven and increase the oven temperature to 400 degrees.
- Remove the cooked jalapenos and set aside. Use two forks to carefully shred the meat in the baking dish.
- Heat the heavy-bottom pan, add cooking fat, and wait for it to shimmer.
- Use tongs to add the pork to the pan. Cook over high heat for 4-5 minutes without moving the pork for searing. Add the remaining braising liquid to deglaze the pan.
For the Nachos
- While the pork is cooking, heat the olive oil in a heavy bottom pan over high heat.
- Add the sliced onions and a pinch of kosher salt. Cook for 3-4 minutes.
- Add the peppers and another pinch of salt. Cook for 10-12 minutes until soft. Set aside until the pork is cooked.
- Assemble the Fajita Nachos
- Assemble the nachos with layers of chips, cheese, and pork mixture on a parchment paper-lined baking sheet.
- Bake each layer in the 400F oven for 2-4 minutes until the cheese melts.
- Top with sour cream, olives, tomato, and cilantro. Serve hot.
Notes
If you love this recipe, please let me know! Have other ideas on how to make this more low carb? Leave me a comment below!
Enjoy your day in the kitchen!
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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10 Responses
Thanks for sharing this gluten free recipe. I can see why you are addicted to those multigrain chips, they taste amazing.Will try this out soon. Thanks for sharing. The pics look scrumptious!
Hi David,
They are ridiculously good and I rarely say that about any commercially made items. Not sure what it is about them- but they have a wonderful balance of salty, crunchy and a touch of sweet.
I hope that you try the recipe- let me know what you think!
Take care and happy eating-
Scott
OMG. These are just insane. I absolutely NEED these in my life ASAP!
Hi Karly:
Thank you. Hope you had the chance to try them.
Have a fantastic weekend!
Scott
Yummy, crunchy and packed with all the things I love on Nachos! The fajita twist is brilliant!
Hi Megan:
I really appreciate your nice thoughts.
Thank you for stopping by and happy eating!
Scott