Products used in this recipe
Pork Nachos with Pineapple and Pepper
Yield: 20 Servings (11 oz.)
Yield: 20 Servings (11 oz.)
Tender pork nachos topped with the sweet/savory goodness of Simplot RoastWorks® Flame-Roasted Pineapple & Pepper blend, spiced with BBQ sauce and jalapeño.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Select Recipe® Fries: Sea Salt Chips, Skin On 1/8" | 100 oz. | |
| Pulled Pork | 80 oz. | |
| BBQ Sauce | 32 oz. | |
| Simplot RoastWorks®: RTE Flame-Roasted Pineapple & Pepper Blend 6/2.5lb | 40 oz. | |
| Pepper Jack Cheese, Shredded | 20 oz. | |
| Jalapenos, Sliced, 1/8" Thick | 10 oz. |
Preparation Instructions:
- Step 1
- Preheat oven to 350°F.
- Step 2
- Cook chips according to package directions. Combine pork with BBQ sauce, heat and reserve warm.
- Step 3
- Prepare the pineapple and pepper blend according to package directions, reserve warm.
- Step 4
- For each serving; place 3-1/2 oz. chips on an ovenable plate, top with 5 oz. of BBQ pulled pork, 2 oz. of pineapple and pepper blend and 1 oz. of cheese. Bake for 1 minute or until cheese is melted. Top with 1/2 oz. of sliced jalapeños.
