Side Pannel
Ultimate Chipotle Pork Nachos
Ultimate Chipotle Pork Nachos
- Recipe Submitted by maryjosh on 06/15/2020
Ingredients List
- 1 lbs pork tenderloin (See Kelly's Notes)
- 3 Tablespoons fresh lime juice
- 3 cloves garlic, minced
- 2 teaspoons cumin
- 3 Tablespoons vegetable oil
- 3 chipotles in adobo, or more to taste, chopped
- 6 ounces tortilla chips (half of 1 large bag)
- 1 ½ cups shredded cheese (cheddar, Monterey jack or a mix)
- 3/4 cup black beans, rinsed and drained
- 1/2 cup sliced black olives
- 3/4 cup store-bought or homemade guacamole
- 3/4 cup store-bought or homemade salsa
- 1/4 cup sour cream
- 1/4 cup chopped scallions, green parts only
Directions
Whisk together the lime juice, garlic, cumin, vegetable oil and chopped chipotles with ½ teaspoon salt. Rub the marinade all over the pork tenderloin and refrigerate for 1 hour.
Preheat oven to 475ºF.
Roast the tenderloin on a foil-lined baking sheet for 20 minutes, or until a meat thermometer inserted at the thickest part of the tenderloin registers a minimum of 145ºF for medium-rare.
Remove the tenderloin from the oven, transfer it to a cutting board and allow it to rest for 10 minutes before slicing into bite-sized pieces. Reduce oven to 400ºF.
Assemble the nachos by layering chips with cheese, black beans, olives and cubes of tenderloin in an oven-safe 13-by-9-inch baking dish. Bake nachos for 5 to 10 minutes, or until cheese is fully melted.
Remove nachos from oven and top with guacamole, salsa and sour cream. Garnish with chopped scallions and serve immediately.
Preheat oven to 475ºF.
Roast the tenderloin on a foil-lined baking sheet for 20 minutes, or until a meat thermometer inserted at the thickest part of the tenderloin registers a minimum of 145ºF for medium-rare.
Remove the tenderloin from the oven, transfer it to a cutting board and allow it to rest for 10 minutes before slicing into bite-sized pieces. Reduce oven to 400ºF.
Assemble the nachos by layering chips with cheese, black beans, olives and cubes of tenderloin in an oven-safe 13-by-9-inch baking dish. Bake nachos for 5 to 10 minutes, or until cheese is fully melted.
Remove nachos from oven and top with guacamole, salsa and sour cream. Garnish with chopped scallions and serve immediately.
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