I hate waste. I always try to use up everything that I have in the house. Its become even more difficult now that there is only myself in the house. I wish that here in North America they were better at making smaller servings of things.
That was not a problem in the UK. I know that smaller items usually cost more in the long run, but if you end up throwing half of what you make away, how much are you really saving. I would rather be able to buy a smaller amount and then not have to throw anything away because it doesn't get used up.
I am usually pretty good at using my leftovers up however, especially when it comes to meat and poultry. I can always whip up a delicious casserole or some such with them.
Today I took advantage of having some leftover pulled pork from earlier in the week and made myself some BBQ Pulled Pork Nachos, for two.
You don't necessarily have to have leftover pulled pork to make these however. It is quite common here in North American to be able to buy already pulled pork, vacuum sealed at the grocery store. I have made these that way quite a few times.
For the smaller family such as myself, these vacuum packs of cooked meats are a great economy. I don't have to cook a whole roast and they are often on offer. I have found them to be quite delicious as well.
This is the brand I usually buy. They have all sorts of main dish meats, each package containing about 3 servings.
They have cooked brisket, pot roast, turkey, pork, etc. I have found them to be quite good, reasonably priced and suitable for the smaller family.
Anyways, I love Mexican food, especially nachos, and finding myself with a quantity of leftover pulled pork to use up I thought I would make myself some nachos for my lunch.
The first time I ever had nachos was in a Mexican restaurant in London, Ontario. Then one time when we were visiting my sister and her family (again in London, Ontario) she made nachos for supper and it was love at first bite.
I don't know why, but at that point I had never thought of making them at home. DUH!
Be you one or a crowd, nachos make a fabulously simple, quick and easy supper option. They are also great for game nights, BBQ's and get-togethers! You may even want to throw these together this weekend for the family!
Colorful, packed with delicious flavors and textures, and ready in about half an hour. It doesn't get much better than this! I am giving the quantities for two to three people, but you can very easily multiply this to serve more!
WHAT YOU NEED TO MAKE BBQ PULLED NACHOS
Nothing too complicated. It may look like a lot but its just pretty simple ingredients that most of us will have in our veggie bins and cupboards.
For the nachos:
- 3/4 cup prepared pulled pork (about 150g)
- 4 TBS your favorite BBQ sauce, divided
- Restaurant style tortilla chips
- 1/2 cup (65g) grated Mexican blend cheese
- 2 TBS chopped red onions
- 2 TBS chopped green bell pepper
- 2 TBS chopped orange or yellow bell pepper
- 2 TBS chopped red bell pepper
- 2 TBS cooked sweet corn
- sliced fresh jalapeno or pickled jalapeno bell peppers to garnish (optional)
- chopped fresh coriander (cilantro) to garnish (optional)
.jpg "BBQ Pulled Pork Nachos for Two")
To serve: (all optional)
- dairy sour cream
- guacamole
- tomato salsa
- spicy cheese sauce/dip
- fresh lime wedges for squeezing
I use a Tex Mex cheese blend that you can buy in the stores. It comes in mild or spicy. No two guesses as to which one I use. If you don't have a cheese blend available to you, you can also use grated Jack, cheddar, mozzarella or pepper Jack cheese.
You can use any mix of fresh ingredients that you want to use, aside from the pulled pork. I personally like fresh chopped red onions (for the color) and chopped bell peppers. I had some leftover sweet corn that I also used, but you don't really have to use that if you don't want to.
Black beans are nice as are sliced olives, either green or black, pimento stuffed or not. Pickled jalapenos, or fresh. Fresh coriander (cilantro) or whatever you happen to like on your nachos. This is a recipe which is completely customizable!
HOW TO MAKE BBQ PULLED PORK NACHOS FOR TWO
Nothing could really be easier. Once you decided what you want to put on them, you just start layering them and pop them into the oven for a quick heat through and melt! You don't really want to cook your onions and peppers. Its nicer if they stay crunchy!
You can use either a small sheet pan for these or a cast iron skillet. Today I used a cast iron skillet. The method is the same for both.
Preheat the oven to 350*F/180*C/ gas mark 4. If you are using a sheet pan, line it with some baking paper for ease in clean up.
Toss the pulled pork together with half of the BBQ Sauce. Place a thick layer of tortilla chips on the sheet pan or in the skillet. Top with the pulled pork.
Place a thick layer of tortilla chips on the sheet pan or in the skillet. Top with the pulled pork. Sprinkle the cheese over the pork and then sprinkle with the chopped onions, corn, and bell peppers.
Bake in the preheated oven for 20 to 25 minutes, until everything has heated through and the cheese has melted.
Remove from the oven and let stand for 5 to 10 minutes. Drizzle with the remaining BBQ sauce. Scatter the sliced jalapenos and chopped coriander over top if using. Serve hot with lime wedges and your favorite additions.
During the summer months I like to prepare suppers that are quick and easy, designed to get me in and out of the kitchen as quickly and as easily as possible. I am sure you are the same. Some other easy supper options that I can recommend are:
GRILLED CHICKEN WITH A SUMMER BERRY SALSA - Marinated and grilled chicken breasts. Moist and tender and served with a fresh and zesty fresh berry and avocado salsa. Deliciously simple!
CRISPY TORTILLA EGGS - These are so delicious that I once made them twice in one week. They are great for breakfast, but they also make a fabulously quick and tasty supper as well!
QUICK AND EASY BAKED CHICKEN TACOS - Using leftover cooked chicken, these are very quick to throw together. You can have them made, baked and on the table in about 20 minutes, ready to enjoy. Not only are they quick and easy, but they are also very delicious!
PERFECT EGG AND CHIPS - Simple, yes, but proof positive that sometimes simple can be very, very good. You can use oven chips if you wish, and I often do. They cook up really quickly in the air fryer. Nice and crisp. You can be cooking them while you fry up the eggs. Soft fresh bread and butter are a must on the side!
BBQ Pulled Pork Nachos for Two
Yield: 2 - 3
Prep time: 5 MinCook time: 25 MinInactive time: 10 MinTotal time: 40 Min
These make a fabulous week night supper or appetizer when you are having people over, or for game nights. I use a ready made pulled pork that I buy at the grocery shop for convenience, but you can use leftover pulled pork if you wish.
Ingredients
- 3/4 cup prepared pulled pork (about 150g)
- 4 TBS your favorite BBQ sauce, divided
- Restaurant style tortilla chips
- 1/2 cup (65g) grated Mexican blend cheese
- 2 TBS chopped red onions
- 2 TBS chopped green bell pepper
- 2 TBS chopped orange or yellow bell pepper
- 2 TBS chopped red bell pepper
- 2 TBS cooked sweet corn
- sliced fresh jalapeno or pickled jalapeno bell peppers to garnish (optional)
- chopped fresh coriander (cilantro) to garnish (optional)
To serve: (all optional)
- dairy sour cream
- guacamole
- tomato salsa
- spicy cheese sauce/dip
- fresh lime wedges for squeezing
Instructions
- You can use either a small sheet pan for these or a cast iron skillet. Today I used a cast iron skillet. The method is the same for both.
- Preheat the oven to 350*F/180*C/ gas mark 4. If you are using a sheet pan, line it with some baking paper for ease in clean up.
- Toss the pulled pork together with half of the BBQ Sauce.
- Place a thick layer of tortilla chips on the sheet pan or in the skillet. Top with the pulled pork.
- Sprinkle the cheese over the pork and then sprinkle with the chopped onions, corn, and bell peppers.
- Bake in the preheated oven for 20 to 25 minutes, until everything has heated through and the cheese has melted.
- Remove from the oven and let stand for 5 to 10 minutes. Drizzle with the remaining BBQ sauce. Scatter the sliced jalapenos and chopped coriander over top if using.
- Serve hot with lime wedges and your favorite additions.
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