Loaded nachos with Texas Firebarns BBQ pulled pork, melted Tex-Mex cheese, and salsa con queso, garnished with fresh, crunchy, and slightly spicy cowboy caviar. A perfect recipe for game nights or BBQs with friends.
Ingredients
Nachos
1 large bag of tortilla chips
500g pulled pork mixed with Texas BBQ sauce
300g grated Tex-Mex cheese
250ml salsa con queso
Cowboy Caviar
1 can (540ml) black beans, rinsed and drained
1 cup cherry tomatoes, quartered
1 yellow bell pepper, finely diced
1 red bell pepper, finely diced
1/2 red onion, finely chopped
1 cup sweet corn
1 serrano pepper, finely chopped (to taste)
1/4 cup fresh cilantro, chopped
Juice of 2 limes
3 tbsp. olive oil
2 tbsp. honey
Salt and pepper to taste
Preparation
In a large bowl, combine the black beans, cherry tomatoes, bell peppers, red onion, corn, serrano pepper, and cilantro.
Add lime juice, olive oil, and honey. Season with salt and pepper. Gently mix and set aside in the refrigerator while preparing the nachos.
Preheat the griddle to medium-high heat.
Reheat the Texas Firebarns pulled pork directly on the griddle until hot and slightly caramelized.
Place a large layer of tortilla chips in a cast iron pan, a tray, or directly on the griddle.
Distribute the hot pulled pork over the chips.
Generously add grated Tex-Mex cheese and salsa con queso.
Close the BBQ lid or use a cooking dome to melt the cheese for 5 to 8 minutes.
Remove from heat when the cheese is completely melted.
Generously garnish with fresh Cowboy Caviar.
Add some extra fresh cilantro and a few lime wedges for serving.
