Smoked Pulled Pork Nachos
We’ve all been there: you have a container of leftover pulled pork in the fridge and a serious craving for something indulgent, but you don’t want to spend another hour at the smoker.
Enter the Smoked Pulled Pork Nachos (or Totchos, if you’re feeling the tater tot vibe). This isn’t just a snack; it’s a layers of bold flavors. By using a creamy Hatch Chile base and smoky pork, you’re creating a restaurant-quality tray in under 15 minutes.
The Ingredients
- The Base: A generous layer of tortilla chips or crispy tots (cook ahead in the oven or air-fryer).
- The Protein: 2 cups of smoked pulled pork (leftover is perfect).
- The Sauce: 1 cup Hatch Chile Dip + 2–3 tbsp heavy cream or milk.
- The Fresh Stuff: Grated cheddar, fresh cilantro, thinly sliced jalapeños, pickled red onions.
- The Pro Touch: A light dusting of your favorite BBQ rub.
The Griddle Method
Prep the Heat: Set one zone of your griddle to medium-high heat and one zone to medium. Give it a light spritz of oil.
Crisp the Base: If you’re using tots, drop them directly onto medium heat zone of the griddle. Give them a few minutes to get golden-brown and crispy on both sides. If using chips wait until your pork is ready before laying directly on the griddle.
Sear the Pork: Drop your pulled pork on the med-high zone of the griddle. Let it sit for a minute without moving it—we want those crispy, caramelized “burnt ends” on the edges.
The Melt: Top the chips or tots with the crispy pork. Pour your Hatch Chile Dip (thinned with a splash of cream) directly over the pile. Add more shredded cheese.
The Steam & Serve: Cover the whole mound with a melting dome for about 60 seconds. I don’t have a large dome so I actually close the cover on the griddle for a few minutes. This traps the heat and makes the cheese turn into that perfect, velvety sauce.
Smoked Pulled Pork Nachos (or Totchos)
Ingredients
- 7 –8 oz Tortilla chips or crispy tater tots air-fried or oven-baked ahead of time
- 2 cups Smoked pulled pork leftovers are perfect
- 1 cup Hatch Chile Dip
- 2 –3 tbsp Heavy cream or milk to thin the dip
- ½ cup Grated cheddar cheese
- 1 bunch Fresh cilantro chopped
- 1-2 Jalapeños thinly sliced
- Pickled red onions
- 1 tsp BBQ rub your favorite blend
- Avocado Oil
Instructions
Fire Up the Griddle
- Set one zone of your griddle to medium-high heat and a second zone to medium. Give the surface a light spritz of oil.
Crisp the Base
- If you’re using tater tots, drop them onto the medium heat zone. Give them a few minutes to get golden-brown and crispy on both sides. If you’re using chips, wait until the pork is seared before laying them down.
Sear the Pork
- Drop your pulled pork onto the medium-high zone. Let it sit for about 1 minute without moving it—we’re looking for those crispy, caramelized “burnt ends” that add so much texture.
The Assembly
- Move your base (tots or chips) to the center and pile the crispy pork on top. In a small bowl or right on the steel, mix the Hatch Chile Dip with the cream until pourable, then drizzle it over the pile. Top with the extra shredded cheddar and a dusting of BBQ rub.
The Melt
- Cover the whole mound with a melting dome for about 60 seconds. If you don’t have a dome large enough, just close the lid of your griddle for 2 minutes. This traps the heat and turns the cheese into a velvety sauce.
Garnish and Serve
- Slide the whole tray onto a platter. Top with fresh cilantro, jalapeños, and pickled red onions. Serve immediately while it’s hot and melty!
