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A sheet pan of jerk pork nachos with cilantro and limes on the side.

Sheet Pan Jerk Pork Nachos


  • Author: Amanda McGrory-Dixon
  • Prep Time: 20 minutes
  • Cook Time: 7 minutes
  • Total Time: 27 minutes
  • Yield: 6-8 servings

Description

Everyone’s favorite party food gets a flavorful Caribbean twist with these sheet pan jerk pork nachos. Topped with Jamaican-spiced pulled pork, creamy refried black beans, fresh jalapenos and tropical pico de gallo, these loaded, cheesy nachos are the perfect starter for any summer party.


Ingredients

Tortilla chips, about a 12- to 16-ounce bag or approximately 150-200 homemade chips
1 1/2 cups freshly grated cheddar
1 1/2 cups freshly grated Monterey Jack
1 cup refried black beans, warmed for easier distribution
1 1/2 cups shredded jerk pork shoulder
1-2 jalapenos, thinly sliced
Fresh cilantro, chopped
Tropical pico de gallo or your favorite fruit salsa
Sour cream
Guacamole
Lime slices


Instructions

  1. Heat oven to 400 degrees. Spread chips on a large parchment paper-lined sheet pan. Try to keep the chips from overlapping too much to ensure you don’t end up with bare chips. 
  2. In a bowl, mix together the cheddar and Monterey Jack cheeses. Sprinkle about 3/4 cup grated cheese to make a thin layer over the chips. Dollop small spoonfuls of refried black beans all over the cheese and chips. Sprinkle with remaining cheese on top and then add the jerk pork. 
  3. Bake nachos until the cheese melts, about five to seven minutes. Remove from oven and top with jalapeno slices and fresh cilantro. Serve with tropical pico de gallo, sour cream, guacamole and lime slices. Enjoy!

Notes

  • If you make the tropical pico de gallo, you likely need an entire batch. You can either cut the recipe in half or use the leftovers as an appetizer. 
  • If you don’t have my jerk-marinaded pork shoulder, you can sprinkle dry jerk seasoning on top of plain pulled pork to taste. 
  • For full tips, please see blog post. 
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Tex-Mex and Caribbean Fusion

Nutrition

  • Serving Size: 1/8 portion
  • Calories: 350
  • Sugar: 4
  • Sodium: 521
  • Fat: 20
  • Saturated Fat: 7
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 0
  • Fiber: 2
  • Protein: 14
  • Cholesterol: 39

Keywords: jerk pork nachos