Grilled Pulled Pork Nachos with Smoky Crema

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Grilled Pulled Pork Nachos with Smoky Crema

Prep: 25 minutes
Grill: 8 minutes • Serves: 8

1/2 (13-ounce) bag corn tortilla chips
3 cups refrigerated prepared BBQ Pulled Pork with BBQ Sauce
2 cups Sargento® shredded off the block mild or extra sharp Cheddar cheese
1/2 cup chopped red onion
1/2 cup drained pickled jalapeño pepper slices
3/4 cup sour cream
2 tablespoons fresh lime juice plus wedges for garnish (optional)
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 medium avocado, peeled, pitted and chopped
1 cup quartered cherry tomatoes

1. Prepare outdoor grill for direct grilling over medium heat. In high-sided, 9 x 13-inch aluminum foil pan, layer half each of the chips, pork, cheese, onion and jalapeños; repeat layers. Place pan on hot grill rack; cover and cook 8 minutes or until cheese melts and edges are golden. Makes about 10 cups.

2. In small bowl, stir sour cream, lime juice, paprika, garlic powder, salt and black pepper. Makes about 3/4 cup.

3. Serve nachos topped with avocado, tomatoes and crema garnished with lime wedges, if desired.

Approximate nutritional values per serving (1-1/4 cups nachos, 1-1/2 tablespoons crema):
601 Calories, 34g Fat (8g Saturated), 109mg Cholesterol, 1338mg Sodium,
37g Carbohydrates, 3g Fiber, 14g Sugars, 12g Added Sugars, 30g Protein

Dietitian’s Dish Tip(s):
Craving plant-based nachos? Lean on tasty plant proteins like beans to make these nachos nutrition all-stars. Can’t find black beans? Lentils, edamame or chickpeas pack a similar punch!