Carnitas Nachos
A tray of these carnitas nachos is a crowd-pleasing appetizer. Crispy tortilla chips get baked with Monterey jack cheese, and shreds of carnitas. Then, they’re topped with fresh guacamole, jalapeño pepper, and fresh cilantro before serving.
Whenever I get a craving for Tex-Mex munchies, this nacho recipe always makes it on the list. I mean, who can resist sheet pan nachos that are a simple blend of oozy cheese, tender and crispy carnitas, and dollops of guacamole? In fact, you could almost think of this recipe as a deconstructed carnitas taco – in flat sheet pan form.
While nachos may “technically” be considered an appetizer or snack, I’ve also been known to eat this for dinner because it’s easy to assemble on a busy weeknight. Plus, it’s just so delicious. No judgment here if you do the same!
Carnitas Nachos Ingredients
I’m keeping this nacho recipe pretty minimal, to let the carnitas shine. But if you want to load up your nachos even more (like my ultimate nachos recipe) — you do you!
- Tortilla Chips: Grab a bag of your favorite tortilla chips (that are also big enough for scooping up toppings!).
- Carnitas: Make a batch of my slow cooker carnitas at the beginning of the week, and you can make these nachos anytime after. So easy!
- Cheese: I’m using shredded Monterey jack cheese for a thicker and meltier consistency. But you can use any kind of cheese you like.
- Guacamole: I always say freshly made guacamole is best!
- Jalapeño and Cilantro: For the jalapeño, you can either slice it (like I did) or dice them up into smaller bits.
Find the printable recipe with measurements below.
How To Make Carnitas Nachos
Bake the nachos. On a rimmed baking sheet, spread out the chips. Then top with the cheese and carnitas, and bake for 10 minutes at 400°F (200°C).
Add the toppings. Remove from the oven and dollop spoonfuls of guacamole, add slices of jalapeño and garnish with cilantro. Serve this immediately while the cheese is still soft!
Storage Tips
Nothing beats a fresh tray of nachos straight from the oven. But if there are leftovers (which I highly doubt), you can store them in the fridge for up to 3 days in a sealed bag. Note that they will get soft over time!
When you’re ready to eat them, pour the nachos onto a baking sheet and bake for about 10 minutes at 350°F. The chips will crisp back up, along with the carnitas! Also, feel free to add extra cheese and fresh cilantro to make it as good as new.
More Tex-Mex Appetizers
Whether you’re celebrating Cinco de Mayo or need some fun and delicious appetizers for a party, these recipes will get the crowd going. And if you need more ideas, I’ve got plenty in my list of Mexican recipes.
- 7 Layer Dip
- Mango Halibut Ceviche (or Citrus Shrimp Ceviche)
- Mango Salsa
- Pico De Gallo (or this smooth Red Salsa!)
- Carne Asada Fries
I hope your crowd loves this tray of carnitas nachos! I’d love to hear everyone’s thoughts in the comment box below.
Carnitas Nachos
Ingredients
Instructions
- Preheat the oven to 400°F (200°C). On a rimmed baking sheet, spread out the chips. Top with the cheese and carnitas. Bake for 10 minutes, or until the cheese is melted.
- Remove from the oven and dollop spoonfuls of guacamole, add slices of jalapeño, and garnish with cilantro. Serve while warm.
Since I made a batch of Lisa’s carnitas this week, I had to make these nachos! It was so easy to put together and perfect for a fun appetizer for my friend’s dinner party.
Glad you enjoyed these nachos Emily!