Nachos made with leftover pulled pork and tortilla chips are delectable when they are topped with wasabi-flavored sour cream, boxed coleslaw mix, and Cheddar cheese.
| Prep Time: | 25 mins |
| Cook Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (18 ounce) package tortilla chips
- ½ pound cooked pulled pork
- 1 tablespoon reduced-sodium soy sauce
- ½ teaspoon Chinese five-spice powder
- 1 cup shredded Cheddar cheese
- ¼ cup sour cream
- 2 teaspoons water
- ½ teaspoon wasabi paste
- 2 cups shredded cabbage with carrot
- ¼ cup sliced green onion
- ¼ cup snipped fresh cilantro
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Arrange chips on a foil-lined 10×15-inch baking pan.
- Toss pork, soy sauce, and five-spice powder together in a bowl. Top chips with pork mixture and Cheddar cheese.
- Bake in the preheated oven until cheese is melted and pork is heated through, about 5 minutes.
- Stir sour cream, water, and wasabi paste together in a small bowl.
- Top nachos with coleslaw mix, green onion, and cilantro. Drizzle with wasabi sour cream.
- You can use cooked pulled chicken instead of pork.
Nutrition Facts
| Calories | 611 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 5 g |
| Protein | 20 g |
| Saturated Fat | 9 g |
| Sodium | 846 mg |
| Sugars | 1 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |