Big Poppa’s Carnitas Nachos

Directions

1. Prepare the Carnitas:

Heat up your griddle and add a little oil to prevent sticking.

Place the carnitas on the griddle to heat them up and give them a delicious sear.

Season the carnitas with a generous sprinkle of Big Poppa’s Jallelujah Seasoning for extra flavor.

Once the carnitas are hot and nicely browned, set them aside.

2. Build the Nacho Layers:

Preheat your oven to a low broil setting.

Take a sheet pan and start assembling your nacho layers.

Begin with a single layer of nacho chips, covering the bottom of the sheet pan evenly.

3. Add the Layers:

Spread a layer of black beans over the nacho chips, ensuring even distribution.

Drizzle a layer of Mexican Sauce over the beans, adding a tangy kick to the nachos.

Carefully place the prepared carnitas evenly over the beans and sauce.

4. Layer on the Cheese:

Sprinkle a generous amount of shredded cheese over the carnitas, making sure every corner is covered.

5. Melt the Cheese:

Take the loaded sheet pan to your preheated griddle.

Cover the sheet pan to create a mini-oven effect and let the cheese melt and bubble.

6. Add the Final Touches:

Once the cheese is perfectly melted, carefully remove the sheet pan from the griddle.

Top the nachos with a generous spoonful of pico de Gallo for a burst of freshness.

Drizzle Mexican Crema in a zigzag pattern over the nachos for a creamy texture and added flavor.

Slice ripe avocados and arrange them over the nachos or add dollops of guacamole for a luscious taste.