Carnitas Nachos

Directions

Prepare the Carnitas:

1. Heat up your griddle and add a little oil to prevent sticking.
2. Place the carnitas on the griddle to heat them up and give them a delicious sear.
3. Season the carnitas with a generous sprinkle of Big Poppa’s Jallelujah Seasoning for extra flavor.
4. Once the carnitas are hot and nicely browned, set them aside.

Build the Nacho Layers:

1. Preheat your oven to a low broil setting.
2. Take a sheet pan and start assembling your nacho layers.
3. Begin with a single layer of nacho chips, covering the bottom of the sheet pan evenly.

Add the Layers:

1. Spread a layer of black beans over the nacho chips, ensuring even distribution.
2. Drizzle a layer of Mexican Sauce over the beans, adding a tangy kick to the nachos.
3. Carefully place the prepared carnitas evenly over the beans and sauce.

Layer on the Cheese:

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

Melt the Cheese:

1. Take the loaded sheet pan to your preheated griddle.
2. Cover the sheet pan to create a mini-oven effect and let the cheese melt and bubble.

Add the Final Touches:

1. Once the cheese is perfectly melted, carefully remove the sheet pan from the griddle.
2. Top the nachos with a generous spoonful of pico de Gallo for a burst of freshness.
3. Drizzle Mexican Crema in a zigzag pattern over the nachos for a creamy texture and added flavor.
4. Slice ripe avocados and arrange them over the nachos or add dollops of guacamole for a luscious taste.