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Savory Sheet Pan Pulled Pork Nachos Recipe Easy Homemade Queso Blanco and Pickled Onions

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A comforting and flavorful sheet pan nachos recipe featuring smoky pulled pork, creamy homemade queso blanco, and tangy quick-pickled onions. Perfect for gatherings or a cozy night in.

Ingredients

Scale
  • 2 cups pulled pork (leftover or store-bought, shredded)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and pepper, to taste
  • 1 cup whole milk (room temperature)
  • 8 ounces white American cheese, shredded (Velveeta preferred)
  • 4 ounces Monterey Jack cheese, shredded
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt, to taste
  • 1 medium red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • Optional: 1/2 teaspoon black peppercorns or a pinch of red pepper flakes
  • 1 large bag (about 10–12 ounces) sturdy tortilla chips (thick-cut)
  • 1 jalapeño, thinly sliced (optional)
  • Fresh cilantro leaves, for garnish
  • Sour cream or crema, for serving (optional)

Instructions

  1. Prepare the Pickled Onions: In a bowl, combine apple cider vinegar, water, sugar, salt, and optional spices. Whisk until sugar dissolves. Add thinly sliced red onions and press down to submerge. Let sit at room temperature for at least 1 hour or refrigerate overnight.
  2. Season the Pulled Pork: Toss shredded pulled pork with smoked paprika, cumin, salt, and pepper. Cool slightly if freshly cooked before seasoning.
  3. Make the Queso Blanco Sauce: Melt butter in a medium saucepan over medium heat. Whisk in flour and cook 1-2 minutes until bubbly but not browned. Slowly pour in milk while whisking continuously. Stir in garlic powder, cayenne, and salt. Gradually add shredded cheeses, stirring until melted and smooth.
  4. Assemble the Nachos: Spread a single layer of tortilla chips evenly on a large rimmed sheet pan. Distribute seasoned pulled pork over chips. Drizzle queso blanco sauce generously over the top. Scatter pickled onions and jalapeño slices evenly.
  5. Bake the Nachos: Preheat oven to 375°F (190°C). Bake sheet pan for 8-10 minutes until queso blanco bubbles and chip edges crisp. Watch closely to avoid burning.
  6. Garnish and Serve: Remove from oven, sprinkle fresh cilantro leaves on top. Serve immediately with sour cream or crema if desired.

Notes

If queso blanco thickens too much, gently rewarm with a splash of milk. Avoid overcrowding chips to keep them crisp. Pickled onions can be made ahead and stored up to two weeks. Use gluten-free flour and chips for gluten-free version. For dairy-free queso blanco, substitute with cashew-based cheese sauce.

Nutrition

Keywords: pulled pork nachos, sheet pan nachos, queso blanco, pickled onions, easy nachos, comfort food, party snack

Find it online: https://cookluma.com/savory-sheet-pan-pulled-pork-nachos-recipe-easy-homemade-queso-blanco-and-pickled-onions/