These next level loaded carnitas nachos with pineapple salsa are packed with delicious and bright flavors. The combination of savory pork with crispy edges and fresh pineapple is an irresistible tropical twist. So good!
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Why You Should Make This Recipe
- These nachos are next level! So flavorful, fun and sure to be a crowd pleaser. Tender leftover carnitas topped with gooey melted cheese, pinto beans, homemade guacamole, sour cream and my pineapple salsa.
- Savory, sweet but with a nice kick, these carnitas nachos are so easy to make and a great way to use leftovers. Every bite is well balanced and so satisfying.
Key Ingredients and Variations
- Tortilla chips: use your favorite kind.
- Leftover carnitas: optional you can crisp up the carnitas in a skillet before adding them to the nachos. Also you could use any meat, chicken or steak.
- Cheese: I highly recommend grating your own cheese from a block, the cheese is more flavorful, melts better and it's budget friendly once you invest in a good grater like this one. I use a mix of cheddar and mozzarella, but you can also use Monterey jack or colby jack.
- Pinto beans: drained and rinsed, I use plain pinto beans but feel free to use refried or black beans it you prefer.
- Pineapple salsa: the combination of pork carnitas and pineapple is amazing. You can easily replace the pineapple salsa with a simple salsa fresca or restaurant-style salsa.
- Extra toppings: guacamole or chopped avocado, sour cream or plain Greek yogurt, jalapeños fresh or pickled, fresh cilantro, red onion, hot sauce...
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How to make These Loaded carnitas nachos
- Preheat oven at 400° Fahrenheit.
Step 1:
- Layer chips on baking sheet. Then add cheese, beans, carnitas and add to preheated oven.
Step 2:
- Bake for about 10 minutes or until cheese is melted. Remove from oven, top with pineapple salsa, sour cream and guacamole. Serve and enjoy!
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Top Tips
- Use good quality cheese, ideally freshly shredded, it tastes and melts better as it doesn't have any anti-caking agents that prevents it from sticking in the bag, but it works fine too! Maybe add a little more if pre-shredded.
- Don't add the pineapple salsa and extra topping until after the nachos are baked.
- Layer the cheese, beans and carnitas evenly and repeat layers in you want too so each bites is deliciously loaded.
- Use large, sturdy tortilla chips so they don't break every time you pick one up.
- Nachos are best served immediately after cooking.
Frequently Asked Questions
When adding the salsa, drain the juice if needed and make sure to add extra toppings after baking. Use sturdy chips and serve the nachos immediately once ready.
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Loaded Carnitas Nachos
Equipment
- cheese grater - optional
- oven
Ingredients
- ½ bag tortilla chips
- 2 cups shredded cheese
- 2 cups pork carnitas - full recipe here
- 1 cup pineapple salsa - full recipe here
- 1 ½ cups pinto beans - or black beans
- ½ cup guacamole - full recipe here
- ½ cup sour cream
Optional Toppings
- jalapeño - fresh or pickled
- cilantro
Instructions
- Preheat oven at 400° Fahrenheit. Layer chips on baking sheet. Then add cheese, beans, carnitas and add to the oven.
- Bake for about 10 minutes or until cheese is melted. Remove from oven, top with pineapple salsa, sour cream, guacamole and any toppings of choice. Serve and enjoy!
Notes
Nutrition
Hey, I'm Ryan!
Welcome to Look at this Perfect Bite where I'll be sharing lots of fun, easy recipes. Cheesy, saucy, juicy, mouthwatering, delicious food! You'll find lots of Mexican-inspired recipes, burgers, sides, salsas and sauces, grilling, Blackstone, Traeger and so much more!
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