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Pulled Pork Breakfast Nachos with Jalapeño-Cheddar Sauce

  • Yield: cheese sauce = 1 1/2 cups; nachos = completely customizable



For the Jalapeño-Cheddar Sauce:

  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 jalapeño pepper, diced
  • 1 cup milk
  • 1 cup shredded sharp cheddar
  • 1 cup shredded sharp provolone
  • Salt and pepper, to taste

For the Nachos:

  • Tortilla chips
  • Leftover pulled pork
  • Crisped bacon bits
  • Pickled red onions
  • Jalapeños, sliced or diced
  • Avocado, diced
  • Cilantro, chopped
  • Fried or poached eggs
  • Lime wedges


For the Cheese Sauce:

  1. Melt the butter in a small pot and then add the jalapeño. Cook for a minute and then add the flour, stirring until mixed in well. Cook for another minute and then slowly whisk in the milk.
  2. Cook, stirring frequently, until the mixture thickens and coats the back of a spoon. Add in the cheeses and stir until melted. Season, to taste, with salt and pepper. Keep warm.

For the Nachos:

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper. Spread the tortilla chips out in an even layer on the parchment and then layer the pulled pork, bacon bits, jalapeños, and pickled red onions on top.
  2. Drizzle the assembled nachos with roughly half of the cheese sauce and then put in the oven for about 10 minutes, just to warm everything through. While the nachos are baking, fry your eggs to desired doneness and prep your fresh toppings (avocado, cilantro, and limes).
  3. Take the nachos out of the oven and drizzle with additional warm cheese sauce. Top with the eggs, avocado, and chopped cilantro. Serve immediately with lime wedges and additional cheese sauce on the side.