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5 from 3 votes

Fajita Nachos: Four Layers of Flavor

An awesome Fajita Nachos recipe with layer upon layer of flavor. This will be a knockout at your next gathering... make sure you come hungry because this will feed a huge crowd!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer, Snack
Cuisine: American
Servings: 8 servings
Calories: 552kcal
Author: Scott G

Ingredients

For the Shredded Pork

  • 1.5 Lbs Country Style Pork Ribs boneless
  • 1 TSP Kosher Salt
  • 1/2 TSP Fresh Cracked Pepper
  • 2 TBSP Cajun Seasoning
  • 1/3 Cup Pickled Jalapeno Slices I used HOT
  • 1/3 Cup Jalapeno juice from the jar
  • 1/4 Cup water
  • 2-3 TBSP cooking fat (oil lard, rendered fat)

For the Fajita Nachos

  • 1 Red Onion peeled and sliced
  • 1 Orange Pepper seeded and sliced
  • 2 TBSP Olive Oil
  • 2 Pinches Kosher Salt
  • 1 Bag Blue Tortilla Chips I used Food Should Taste Good
  • 1 Bag Yellow Tortilla Chips (again I used Food Should Taste Good)
  • 3 Cups Shredded Cheddar Cheese
  • 1 Can Sliced Olives
  • 1 Vine-On Tomato seeded, cored and diced
  • 1/2 Cup Creme Fraiche or Sour Cream
  • Cilantro for garnish

Instructions

For the Pork

  • Preheat the oven to 275 degrees.
  • Add the pork to an oven safe baking dish. Coat both sides with the salt, pepper and cajun seasoning. Add in the jalapeno juice and water to the dish. Top the meat with the sliced jalapeno rings. Cover with foil and bake for 2 hours.
  • When the meat is cooked, remove the cooked jalapenos and set aside. Next, carefully shred the meat with two forks in the baking dish. While you are shredding, heat a cast iron or other heavy bottom pan with the cooking fat until the fat shimmers in the pan.
  • After you are done shredding and the pan is hot, use tongs to add the pork to the pan. Be careful as it may splatter some of the cooking fat. When all the pork is in the pan, allow to cook over high heat for 4-5 minutes without moving the pork. It will get a really nice sear to the meat.
  • After the meat is seared, add in the remaining braising liquid to deglaze the pan. It should all cook off within about a minute, but leave the pork super juicy. Remove the pork from the pan and set aside.

For the Nachos

  • (After the pork comes out of the oven, increase the temperature to 400 degrees)
  • Add the olive oil to a heavy bottom pan heating at the high setting on your range. When the oil shimmers, add in the sliced onions and a good pinch of kosher salt. Break up the onions a bit with a wooden spoon or spatula. Allow to cook for 3-4 minutes, then add in the peppers and another pinch of salt. Allow to cook for 10-12 minutes, stirring occasionally until the onions and peppers are soft and delicious. Remove from the heat and set aside.
  • Line a small rimmed baking sheet with parchment paper for easier clean-up later. Add in both types of chips and cover the bottom of the pan. Cover with cheese and place in the oven for 2-3 minutes until the cheese melts.
  • Add another layer of chips, more cheese and some of the peppers, onions and pork. Place back in the oven for 3-4 minutes or until the cheese has melted. Repeat one more time with the remaining peppers, onions and pork. Cook again for 4 or so minutes until all the cheese has melted.
  • Remove from the oven and top with the sour cream, olives, tomato and cilantro. Serve hot and enjoy!

Notes

PLEASE NOTE: The cook time for this recipe is assuming that you have pulled pork or pulled chicken ready. If not, please add on another hour and a half or so!

Nutrition

Calories: 552kcal