Carnitas Nachos

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A tray of these carnitas nachos is a crowd-pleasing appetizer. Crispy tortilla chips get baked with Monterey jack cheese, and shreds of carnitas. Then, they’re topped with fresh guacamole, jalapeño pepper, and fresh cilantro before serving.

A tray of carnitas nachos on a table

Whenever I get a craving for Tex-Mex munchies, this nacho recipe always makes it on the list. I mean, who can resist sheet pan nachos that are a simple blend of oozy cheese, tender and crispy carnitas, and dollops of guacamole? In fact, you could almost think of this recipe as a deconstructed carnitas taco – in flat sheet pan form.

While nachos may “technically” be considered an appetizer or snack, I’ve also been known to eat this for dinner because it’s easy to assemble on a busy weeknight. Plus, it’s just so delicious. No judgment here if you do the same!

Carnitas nachos ingredients on a table

Carnitas Nachos Ingredients

I’m keeping this nacho recipe pretty minimal, to let the carnitas shine. But if you want to load up your nachos even more (like my ultimate nachos recipe) — you do you!

  • Tortilla Chips: Grab a bag of your favorite tortilla chips (that are also big enough for scooping up toppings!).
  • Carnitas: Make a batch of my slow cooker carnitas at the beginning of the week, and you can make these nachos anytime after. So easy!
  • Cheese: I’m using shredded Monterey jack cheese for a thicker and meltier consistency. But you can use any kind of cheese you like.
  • Guacamole: I always say freshly made guacamole is best!
  • Jalapeño and Cilantro: For the jalapeño, you can either slice it (like I did) or dice them up into smaller bits.

Find the printable recipe with measurements below.

How To Make Carnitas Nachos

Bake the nachos. On a rimmed baking sheet, spread out the chips. Then top with the cheese and carnitas, and bake for 10 minutes at 400°F (200°C).

A tray of carnitas nachos before baking

Add the toppings. Remove from the oven and dollop spoonfuls of guacamole, add slices of jalapeño and garnish with cilantro. Serve this immediately while the cheese is still soft!

Carnitas nachos on a sheet pan

Storage Tips

Nothing beats a fresh tray of nachos straight from the oven. But if there are leftovers (which I highly doubt), you can store them in the fridge for up to 3 days in a sealed bag. Note that they will get soft over time!

When you’re ready to eat them, pour the nachos onto a baking sheet and bake for about 10 minutes at 350°F. The chips will crisp back up, along with the carnitas! Also, feel free to add extra cheese and fresh cilantro to make it as good as new.

Close up of carnitas nachos

More Tex-Mex Appetizers

Whether you’re celebrating Cinco de Mayo or need some fun and delicious appetizers for a party, these recipes will get the crowd going. And if you need more ideas, I’ve got plenty in my list of Mexican recipes.

I hope your crowd loves this tray of carnitas nachos! I’d love to hear everyone’s thoughts in the comment box below.

A baking sheet of carnitas nachos

Carnitas Nachos

5 from 2 votes
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 6 servings
Author: Lisa Bryan

Description

A tray of these carnitas nachos is a crowd-pleasing appetizer. Crispy tortilla chips get baked with Monterey jack cheese, and shreds of carnitas. Then, they're topped with guacamole, jalapeño pepper, and fresh cilantro!

Ingredients 
 

  • 1 (13-ounce/368g ) bag tortilla chips
  • 3 cups shredded Monterrey jack cheese
  • 2 cups carnitas
  • 1 cup guacamole
  • 1 jalapeno, thinly sliced
  • cilantro, for garnish

Instructions 

  • Preheat the oven to 400°F (200°C). On a rimmed baking sheet, spread out the chips. Top with the cheese and carnitas. Bake for 10 minutes, or until the cheese is melted.
    Carnitas nachos on a sheet pan before baking
  • Remove from the oven and dollop spoonfuls of guacamole, add slices of jalapeño, and garnish with cilantro. Serve while warm.
    Carnitas nachos layered on a sheet pan

Nutrition

Calories: 672kcal | Carbohydrates: 46g | Protein: 34g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 595mg | Potassium: 633mg | Fiber: 6g | Sugar: 1g | Vitamin A: 522IU | Vitamin C: 7mg | Calcium: 503mg | Iron: 3mg
Course: Appetizer
Cuisine: Mexican
Keyword: Carnitas Nachos, carnitas recipe, Nacho Recipe
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

5 from 2 votes

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4 Comments

  1. Delicious!! Love your channel; have been coming here for awhile now. Just wanted to let you, you never disappoint! Thank-You!! <35 stars

  2. Since I made a batch of Lisa’s carnitas this week, I had to make these nachos! It was so easy to put together and perfect for a fun appetizer for my friend’s dinner party. 5 stars