Carnitas Street-Style Nachos

Carnitas, the Michoacán-style pork known for tender shreds and crispy edges, star in this street-style nacho pile-up. Warm chips get layered with the meat, melted Jack and cheddar, then salsa verde, crema, radish, and cotija.

Serves 6 · 15 min prep · 15 min cook

Estimate for one serving

• 560 cal
• 34g protein
• 36g carbs
• 32g fat
• 3g fiber

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Ingredients

• 12 oz tortilla chips
• 1.5 lb cooked carnitas
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1/2 white onion
• 1/2 cup fresh cilantro
• 4 radishes
• 1 avocado
• 2 lime
• 1/3 cup cotija cheese
• 1/2 cup salsa verde
• 1/3 cup crema or sour cream

Instructions

1. 1Preheat the oven to 400°F and line a large baking sheet with foil.
2. 2If the carnitas are cold, warm them in a skillet over medium heat until the edges crisp slightly and the meat is hot, about 4 minutes; keep warm.
3. 3Finely dice the onion, chop the cilantro, thinly slice the radishes, and cube the avocado; toss the avocado with a squeeze of lime to prevent browning.
4. 4Spread half the tortilla chips in an even layer on the prepared sheet.
5. 5Distribute half the warm carnitas over the chips, then sprinkle half of both shredded cheeses.
6. 6Add the remaining chips, carnitas, and cheeses to build a second generous layer.
7. 7Bake until the cheeses melt completely and the carnitas edges look extra crispy, 9 to 11 minutes.
8. 8Remove from the oven and immediately drizzle with salsa verde and crema in thin streams.
9. 9Scatter the diced onion, cilantro, radish slices, and avocado cubes evenly so every bite gets fresh contrast.
10. 10Crumble the cotija over the top and finish with extra lime wedges on the side for squeezing.
11. 11Serve family-style while the chips are still shatteringly crisp under the juicy carnitas and melted cheese.