Mouthwatering, easy-to-make sheet pan nachos that are perfect for any party! Your favorite tortilla chips covered with pulled pork and black beans and smothered in beer cheese sauce and loaded with toppings!
Guys, Cinco de Mayo is this weekend! I’m so excited because I love all kinds of Mexican food and drinks! Margaritas? YEP. Tacos? You betcha. Nachos? One of my absolute favorite foods!
And in the spirit of the Cinco de Mayo, on Saturday you can definitely find me eating my weight in nachos and drinking my share of margaritas, especially my favorite Sparkling Jalapeno Grapefruit Margaritas with Chili Lime Salt!
I’m hoping this weekend turns out to be as beautiful as the last! If you read my Maple Sage Breakfast Sausage post, you know I had a fun-filled weekend planned.
We had a private dinner at the Butcher and the Boar with 5 courses! That was a first for me, but oh my gosh was that one of the best dinners of my life. Oh, and did I mention that it was an open bar with deliciously crafted cocktails. Bob (aka Rachel’s dad – not me, my friend, Rachel) is the best! P.S. I may have had tequila, vodka, bourbon, and gin all over the course of 3 hours, and I loved it.
Let me give you a brief rundown of our dinner, though. The first course was foie gras and grilled oysters. That was my first time having foie gras, and it actually tasted pretty good, but I had a hard time getting past the fact that it’s made from goose and duck liver. The second course was a charcuterie and cheese board. Next was a sausage sampler, which was obviously amazing because they make all of their own sausages. The fourth course was a yummy blue cheese and bacon wedge salad. Lastly, the fifth course was a variety of things. We had smoked beef rib, pork chops, and salmon served with red hot brussel sprouts, sour cream-chive mashed potatoes, fried green tomatoes, caramelized broccolini, and the best skillet cornbread. As if there was any room in my stomach, that was all followed up by some chocolate custard dessert.
Following dinner, we all walked down the street to see Jersey Boys at the Orpheum Theatre. It was definitely a fun night. And on Sunday, I found myself patio hopping in St. Paul with a few girlfriends. To say I’m excited for summer is an understatement.
Moving on, let's talk about one of my FAVORITE foods. Nachos.
Have you ever made nachos at home? If you haven’t, the time is now! They’re so easy to make and you get to decide what goes on top. Don’t be intimated.
Plus, have you ever had beer cheese nachos? Because they just might be the best nachos I’ve ever had. I mean a creamy, cheesy beer sauce drizzled over tortilla chips and pulled pork. C’mon. You can’t go wrong. Not to mention, the sauce takes less than ten minutes to make. You’ll have the nachos ready in under 30 minutes.
Also, because I’m fully aware that pulled pork takes time to make and not everything in life can be perfectly planned ahead, I have an easy substitute for you! Swap pulled pork with ground beef or ground pork. Fully cook the meat and then season it with taco seasoning, and you’re good to go. Layer two cups of the meat on the nachos in place of the pulled pork. Bam. Easy peasy.
These nachos are the ultimate party food, and I promise everyone will love them. I mean, I ate them lunch and dinner once. Just saying.
And, if you’re looking for more recipes with beer cheese (because I know I always am), you must also try my Beer Cheese Burgers on Pretzel Buns! Drooling.
Now go impress all your friends with these yummy Beer Cheese Pulled Pork Nachos!
More of my favorite recipes for Cinco de Mayo:
- Mexican Slow Cooker Smoky Pork Carnitas
- Pork Carnitas Tacos with Spicy Pineapple Slaw
- Cheesy Breakfast Enchiladas
- Cheesy Tex-Mex Chicken Stuffed Shells
- Sparkling Jalapeno Grapefruit Margarita with Chili-Lime Salt
Beer Cheese Pulled Pork Nachos
Ingredients
- ¾ - 1 bag tortilla chips
- 1 cup mozzarella cheese freshly shredded
- 2 cups pulled pork my favorite recipe - See notes for easy substitute
- 1 can 15 ounces black beans, drained and rinsed
- ½ cup canned corn strained (or frozen then thawed)
- 2 tablespoons butter
- 2 tablespoons flour
- ¼ cup milk whole or 2%
- 8 ounces beer
- 4 ounces cream cheese
- 2 cups sharp cheddar cheese freshly shredded
Optional garnishes:
- 1 jalapeno diced or sliced
- 1 to mato diced
- 1 avocado diced
- ¼ red onion diced
- Fresh cilantro chopped
- Sour cream
- Salsa
- Lime wedges
Instructions
- Using a 9x13 inch sheet pan or larger, layer chips, mozzarella cheese, pulled pork, black beans, and corn. Broil low on middle rack for about 10 minutes or until cheese is melted and pork is warm.
- While the nachos broil in the oven, make your beer cheese sauce. In a large saucepan, melt butter on medium heat. Sprinkle flour over melted butter and use a whisk to fully combine. Cook for about 1 minute.
- Pour in beer and milk; whisk to combine. Continue whisking while mixture thickens, about 2 minutes.
- Add in cream cheese and whisk until combined.
- Remove from heat, and add cheddar cheese and whisk until melted in.
- Remove nachos from oven and drizzle with beer cheese sauce. Serve warm topped with your favorite garnishes!
Notes
- If you don't have time to make pulled pork, you can always substitute ground beef or ground pork! Fully cook the meat and season it with taco seasoning, and you're good to go! I still recommend using about two cups.
- I always recommend buying a block of cheese and shredding it yourself. The taste is fresher and it melts better.
- The darkness of your beer will determine how much beer flavor comes through in the cheese sauce. I like to use an ale or lager.
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