Pulled Pork Nachos

Serves: 4 | Prep Time: 20 mins | Cooking Time: 20 mins

Diego's GoMEX® Corn Tortillas
Diego's GoMEX® Corn Tortillas


  • Oil for deep frying

  • 500g pulled pork

  • 50g parmesan block

  • 1 pomegranate

  • 1/2 red onion

  • 1 jalapeno - sliced

  • Coriander to garnish

  • Nacho cheese:

  • 2 tbsp butter

  • 250ml milk

  • 150g cheese singles

  • 1/2 tsp salt

  • 1/4 tsp chilli powder

Tip: Corn chips can be made prior and stored in an airtight container for 2-3 days.

Tip: Nacho sauce is best made just before serving.


  1. Heat a deep fryer or a pot of oil on the stove to 180 degrees.
  2. Cut each tortilla into 6 triangles and deep fry for 3-4 mins or until golden brown. Drain off excess oil on paper towel and set aside.
  3. Heat pulled pork as per packet instructions.
  4. To make the nacho cheese:
  5. In a heavy based saucepan melt the butter then stir in the flour. Once combined turn heat down to medium and add milk, whisking consistently until thickened.
  6. Add cheese slices a few at a time until all melted and smooth.
  7. To assemble Nachos:
  8. Layer corn chips, heated pull pork, pomegranate, red onion and jalapeno's.
  9. Pour over hot nacho cheese and grated parmesan.
  10. Garnish with coriander leaves.