Mile-High Nachos with Homemade Salsa

  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Inactive: 30 min
  • Yield: 6 to 8 servings
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1 large bag tortilla chips

1 can refried beans

1 pound pulled pork, shredded cooked beef, or shredded cooked chicken

1 1/2 cups grated Pepper Jack cheese

1 1/2 cups grated Cheddar

3 jalapenos, thinly sliced or minced

1 bunch green onions, thinly sliced (both green and white parts)

Guacamole, to taste

8 ounces sour cream

Emeril's Southwest Essence, to taste

1 cup coarsely chopped fresh cilantro leaves

1 quart Homemade Salsa, recipe follows

Homemade Salsa:

3 large ripe tomatoes, roughly chopped

1/2 cup diced white onion

1/2 cup diced yellow bell pepper

1 jalepeno, stemmed, seeded, and minced

1 clove garlic, minced

2 limes, zested and juiced

2 tablespoons olive oil

2 tablespoons chopped cilantro leaves

2 teaspoons hot sauce

1/4 teaspoon cayenne pepper



Preheat oven to 350 degrees F.

On a large, oven-proof platter, spread 1 layer of chips. Top the chips with 1/3 of the refried beans, 1/3 of the pulled pork and 1/3 of the cheeses, 1/3 of the jalapenos and 1/3 of the green onions. Add another layer of chips and repeat the process two more times. Bake in the oven until the cheese melts and the nachos are warmed through, 5 to 8 minutes. Garnish the nachos with dollops of guacamole, sour cream, Essence and cilantro.

Serve immediately with the Homemade Salsa.

Homemade Salsa:

Combine all ingredients, and refrigerate for at least half an hour before serving.

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