What happens when you cross delicious pulled pork fajitas with the ultimate nacho piled high with deliciousness? Fajita nachos. Oh wow, you’re going to love this recipe full of cheesy goodness, crunchy chips and fantastic Mexican flavors. Let’s take a look.
This fajita nachos recipe is gluten free.
THESE FAJITA NACHOS ARE PILED HIGH WITH GOODNESS.
You could say that I love nachos… but that would be an understatement. Nachos are good any time of year, winter through summer. They are perfect for holiday gatherings and pair great with beer, margaritas or sangria. Nachos may be one of the most widely accepted foods available. When have you passed by a delicious looking plate of nachos and thought “nah. I don’t want a bite.” The only time I do that is at a sporting event with those stale chips and fake cheese. Not thanks. These fajita nachos are made with love… and crispy shredded boneless country pork ribs. The smell coming from the oven is intoxicating. As you build layer upon layer of flavors the whole thing comes together with your first bite like a perfectly planned Mexican flavor blast. Oh it is so good.
Yes. I love nachos. But recently I have been having another love affair. I’m not sure if you have tried the Food Should Taste Good Multigrain chips… but they are addicting. Wow. They are just perfect for these fajita nachos, but they are equally as good with a nice slice of white cheddar cheese. Or some salty Manchego or creamy Jarlsberg. I’ve never eaten chips with cheese, but the pairing is just delicious. For the nachos, I used the multigrain and the blue corn. They have distinctive flavors making each bite just a bit different than the last. A true eating experience! Who would have thunk nachos could deliver all that?
QUICK COOKING TIP: For the pork, I used boneless country pork ribs. They are really inexpensive if you can find them. They’re even less expensive than pork shoulder or pork butt. The best part is that they braise to shreddable perfection in less than 2 hours. So here’s the tip: to make the meat really flavorful, make sure that you sear it after it has braised. Just put it in a hot pan with some cooking fat and don’t move it for at least five minutes. You’ll love how the flavors concentrate and the crisp edges add dimension to the meat. It’s so good!
FINAL THOUGHTS ON THIS AWESOME FAJITA NACHOS RECIPE:
For this post, the good people at Food Should Taste Good provided me with a bunch of different flavors of their chips. When I owned my catering company, we used their products consistently. It’s just tasty and always Gluten Free, which I love. All that being said, the chips keep their crispness even when loaded up with cheese, meat and veggies. That’s hard to find in a chip. I’ve made plenty of nachos and had the chips get all soggy on me in no time flat. These stay crisp and add a really nice flavor to the whole dish.
If you’re looking for other Mexican style recipes, I’ve got a few for you to check out. You might want to top these fajita nachos with some Easy Guacamole or pair them up with some delicious Pulled Pork Tacos. If you have leftover pork, onions and peppers… save them for the morning and make an awesome Fajita Frittata. However you make it, please enjoy!