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Pulled Pork Nachos

Pulled Pork Nachos

with Avocado Salsa

20-MIN MEAL
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It's Nacho Night in only 20 minutes! Layers of pulled pork, beans and cheese! All that's left to make is the avocado sala and lime crema. It's that easy!

Allergens:Milk/LaitSulphites/SulfiteMustard/Moutarde

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time20 minutes
Cooking difficultyLevel 2
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

600 g

Pulled Pork

340 g

Tortilla Chips

1 tbsp

Mexican Seasoning

398 mL

Black Beans

1 piece

Lime

2 cup

Mozzarella Cheese, shredded

(ContainsMilk/Lait)

160 g

Roma Tomato

1 piece

Avocado

6 g

Garlic

2 piece

Green Onions

4 tbsp

BBQ Sauce

(ContainsSulphites/Sulfite, Mustard/Moutarde)

6 tbsp

Sour Cream

(ContainsMilk/Lait)

113 g

Red Onion, chopped

Not included in your delivery

1 tsp

Sugar*

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories990 kcal
Fat55 g
Saturated Fat11 g
Carbohydrate82 g
Sugar13 g
Dietary Fiber15 g
Protein48 g
Cholesterol120 mg
Sodium1320 mg
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F and wash and dry all produce. Drain, then rinse beans. Cut tomatoes into 1/2-inch pieces. Zest, then juice half the lime. Cut remaining lime into wedges. Thinly slice green onion. Peel, pit then cut avocados into 1/2 inch pieces. Peel, then mince the garlic.

2

Add pork to a large bowl. Using two forks, pull apart pork to shred. Add the BBQ sauce, Mexican seasoning and beans. Season with salt and pepper. Stir to combine.

3

Divide and layer the tortilla chips and pulled pork mixture between two foil-lined baking sheets. Sprinkle with cheese. Bake the assembled nachos in the middle and top of the oven, rotating sheets halfway through cooking, until the cheese melts and starts to brown, 6-7 min.

4

While the nachos bake, add the tomato, avocado, onion, half the garlic, half the lime juice, 1 tsp sugar and 1 tbsp oil to a medium bowl. Season with salt and pepper. Stir to combine. Set aside.

5

Stir together sour cream, lime zest, remaining lime juice and remaining garlic in a small bowl. Season with salt and pepper. Set aside.

6

Sprinkle green onions over the nachos. Divide the nachos between plates. Dollop over the crema. Serve with side of avocado salsa. Squeeze over a lime wedge if desired.