• Prep Time: 15 mins
  • Cooking Time: 25 mins
  • Serves: 6

Ultimate Chipotle Pork Nachos

  • Recipe Submitted by on

 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


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.

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