Smoked Nachos made on a wood pellet grill with all the fixings
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Smoked Pulled Pork Nachos on a Wood Pellet Grill

Learn how to use your new Traeger wood pellet smoker to make the best nachos you will ever try! 
Course Main Course
Cuisine American, Mexican
Keyword nachos
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10 People
Calories 598kcal
Author Charbel Barker

Ingredients

  • 20 oz Tortilla Chips
  • 2 Cups Smoked Pulled Pork Or Other Meat
  • 2 Cups Finely Shredded Cheddar Cheese
  • 1 Cup Queso Sauce
  • 1 Cup Black Beans
  • 1 Cup Corn
  • 1/2 Cup Sour Cream
  • 1 Cup Pico de Gallo
  • 1/4 Bunch Cilantro Chopped
  • 1 Cup Salsa Roja

Instructions

  • Preheat smoker to 350-400 degrees. Spray the baking sheet or cast iron skillet with a cooking spray, and add a layer of tortilla chips. 
  • Add 3/4 of the shredded cheese, and spread evenly over the chips.
  • Add a few spoonfuls of the queso sauce evenly over the chips.
  • Spread the meat evenly over the chips, cheese, and queso sauce. Top with remaining shredded cheese. 
  • You can add the beans and corn at this point, or add them after the nachos have cooked. If you do that, then you should heat the corn and beans separately. 
  • Add the nachos to the smoker and cook, with the lid down, for 10-15 minutes, or until the cheese is completely melted.
  • Remove from the smoker and add a drizzle of sour cream and add the pico de gallo and cilantro. 
  • Serve on individual plates with additional sour cream, pico de gallo, and salsa roja. 

Notes

For additional people, double the quantities of chips and cheese. You can also do a second layer of each ingredient. 

Nutrition

Serving: 1Person | Calories: 598kcal | Carbohydrates: 60g | Protein: 21g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 67mg | Sodium: 1400mg | Potassium: 385mg | Fiber: 5g | Sugar: 13g | Vitamin A: 810IU | Vitamin C: 3.7mg | Calcium: 395mg | Iron: 2.5mg