Description
Craving a bold, crowd-pleasing dish that’s perfect for game days, parties, or a fun family dinner? Southwestern Nachos are loaded with tender, slow-cooked pork, zesty barbecue sauce, and vibrant toppings like corn, black beans, and a creamy cheese sauce. Baked to perfection and drizzled with melted Velveeta, these nachos are a flavor-packed, shareable treat that’s sure to impress
Ingredients
Southwestern Nachos use a mix of pantry staples and fresh ingredients to create a bold, layered dish. Here’s what you need and why each one matters:
- Boneless Whole Pork Loin Roasts (2, 3-1/2 pounds each): Lean, tender pork that shreds easily after slow cooking, providing a hearty base.
- Unsweetened Apple Juice (1 cup): Adds subtle sweetness and tenderizes the pork during cooking.
- Garlic Cloves (6, minced): Brings bold, savory flavor to the pork.
- Salt (1 teaspoon): Enhances the pork’s natural flavors.
- Liquid Smoke (1 teaspoon, optional): Adds a smoky, barbecue-like depth to the pork.
- Barbecue Sauce (2-1/2 cups): Coats the shredded pork with sweet, tangy, and smoky flavor.
- Brown Sugar (1/3 cup, packed): Sweetens the pork mixture, balancing the barbecue sauce’s tang.
- Honey (2 tablespoons): Adds a sticky, floral sweetness to the pork.
- Tortilla Chips (1 package, 16 ounces): The crunchy base that holds the toppings.
- Frozen Corn (1-1/2 cups): Adds sweet, crunchy texture to the topping mix.
- Black Beans (1 can, 15 ounces, rinsed and drained): Provides hearty, earthy flavor and protein.
- Tomato (1 medium, seeded and chopped): Adds fresh, juicy brightness.
- Red Onion (1 medium, chopped): Brings sharp, crunchy flavor.
- Minced Fresh Cilantro (1/3 cup): Adds a fresh, herbaceous note.
- Jalapeño Pepper (1, seeded and chopped): Provides mild heat and Southwestern flair.
- Lime Juice (2 teaspoons): Brightens the topping mix with a zesty kick.
- Process Cheese (Velveeta, 1 package, 16 ounces, cubed): Melts into a creamy, smooth cheese sauce.
- 2% Milk (1/4 cup): Thins the cheese into a pourable sauce.
Substitutions and Variations
- Pork: Swap for chicken thighs or beef chuck roast (cook 6-7 hours for chicken, 8-10 hours for beef).
- Apple Juice: Use chicken broth or orange juice for a different flavor profile.
- Barbecue Sauce: Use a low-sugar or spicy version, or make your own with ketchup, molasses, and spices.
- Tortilla Chips: Try blue corn chips or pita chips for a different crunch.
- Beans: Substitute with pinto or kidney beans, or skip for a lighter dish.
- Cheese: Replace Velveeta with shredded cheddar or a queso fresco blend (melt with milk for sauce).
- Toppings: Add avocado, sour cream, or pickled jalapeños for extra flavor.
Pro Tip: Choose sturdy tortilla chips to hold the heavy toppings, and rinse beans thoroughly to reduce sodium.
Instructions
Making Southwestern Nachos involves slow cooking, assembling, and baking. Follow these steps for a perfect dish:
- Prep the Pork:
- Cut each of the 2 pork loin roasts (3-1/2 pounds each) in half. Place 2 halves in each of two 5-quart slow cookers.
- In a small bowl, combine 1 cup unsweetened apple juice, 6 minced garlic cloves, 1 teaspoon salt, and 1 teaspoon liquid smoke (if using). Pour evenly over the pork in both slow cookers.
- Tip: Trim excess fat from the pork for a leaner dish.
- Cook the Pork:
- Cover and cook on low for 7-8 hours, until the pork is tender and reaches an internal temperature of 145°F (or higher for shredding ease).
- Tip: Check at 7 hours; pork should shred easily with a fork.
- Shred the Pork:
- Remove pork from slow cookers and transfer to a very large bowl. Shred with 2 forks.
- Stir in 2-1/2 cups barbecue sauce, 1/3 cup packed brown sugar, and 2 tablespoons honey until well combined.
- Tip: Discard cooking liquid or save for another use (e.g., soup base).
- Assemble the Nachos:
- Preheat oven to 375°F. Grease two 13×9-inch baking dishes.
- Divide 1 package (16 ounces) tortilla chips between the two dishes, spreading evenly.
- Top each with half the shredded pork mixture.
- In a medium bowl, combine 1-1/2 cups frozen corn, 1 can (15 ounces) rinsed and drained black beans, 1 medium seeded and chopped tomato, 1 medium chopped red onion, 1/3 cup minced fresh cilantro, 1 seeded and chopped jalapeño, and 2 teaspoons lime juice. Spoon evenly over the pork in both dishes.
- Tip: Layer toppings evenly to ensure every bite has all flavors.
- Bake:
- Bake, uncovered, for 15-20 minutes, until heated through and the chips are slightly crisped.
- Tip: Check at 15 minutes to avoid overcooking the toppings.
- Make the Cheese Sauce:
- In a small saucepan over low heat, combine 1 package (16 ounces) cubed Velveeta and 1/4 cup 2% milk. Stir until melted and smooth, about 5 minutes.
- Tip: Stir constantly to prevent scorching; keep warm until serving.
- Serve:
- Drizzle cheese sauce over the baked nachos. Serve immediately (makes 12-16 servings).
- Tip: Serve with extra cheese sauce on the side for dipping.
Cooking Tips:
- Shred Easily: Let pork cool slightly before shredding to handle safely.
- Layer Sparingly: Don’t overload chips to prevent sogginess; use sturdy chips.
- Melt Cheese Smoothly: Cube Velveeta into small pieces for faster, even melting.