Brighten up your evening with fresh and colorful layered nachos made with our famous pulled pork.
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon kosher salt
3 cups (12 oz.) shredded Monterey Jack cheese
1 pound smoked pulled pork
1 cup bottled vinegar-based barbecue sauce
1 (15-oz.) can black beans, drained and rinsed
1 (12-oz.) package blue corn tortilla chips
3 plum tomatoes, seeded and diced
1/4 cup finely chopped fresh cilantro
1/2 cup sour cream
1/2 cup guacamole
1/4 cup pickled sliced jalapeño peppers
How to Make It
Melt butter in a medium saucepan over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook, whisking constantly, until mixture is thickened and bubbly. (Be careful not to scorch milk.) Stir in salt. Remove from heat, and stir in cheese until blended and smooth; keep warm.
Combine pork and barbecue sauce in a medium saucepan. Cook over medium heat, stirring occasionally, 2 to 3 minutes or until thoroughly heated; keep warm. Cook beans in a small saucepan over medium heat, stirring occasionally, 2 to 3 minutes or until thoroughly heated; keep warm.
Arrange half of chips in a single layer on a large serving tray. Layer with half each of beans, pork mixture, tomato, and cilantro. Drizzle with 1 cup cheese sauce. Repeat layers with remaining chips, beans, pork mixture, tomato, and cilantro. Drizzle with 1 cup cheese sauce. Top with sour cream, guacamole, and jalapeño peppers. Serve with remaining cheese sauce.