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.
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.
In a bowl, mix together the cheddar and Monterey Jack cheeses. Sprinkle about ¾ 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.
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!
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 toss dry jerk seasoning with 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.