Ingredients

The following ingredients have 7 Servings
  • Tortilla chips (about a 12- to 16-ounce bag or approximately 150-200 homemade chips)
  • 1 1/2 cups freshly grated cheddar
  • 1 1/2 cups freshly grated Monterey Jack
  • 1 cup refried black beans (warmed for easier distribution)
  • 1 1/2 cups shredded jerk pork shoulder (see note)
  • 1-2 jalapeños (thinly sliced)
  • Fresh cilantro (chopped)
  • Tropical pico de gallo (or your favorite fruit salsa)
  • Sour cream
  • Guacamole
  • Lime slices

Instruction

  • Heat oven to 400 degrees. Spread chips on a large parchment paper-lined sheet pan. Try to keep the chips from overlapping too much to ensure you don't end up with bare chips. 
  • In a bowl, mix together the cheddar and Monterey Jack cheeses. Sprinkle about 3/4 cup grated cheese to make a thin layer over the chips. Dollop small spoonfuls of refried black beans all over the cheese and chips. Sprinkle with remaining cheese on top and then add the jerk pork. 
  • Bake nachos until the cheese melts, about five to seven minutes. Remove from oven and top with jalapeno slices and fresh cilantro. Serve with tropical pico de gallo, sour cream, guacamole and lime slices. Enjoy!