Wasabi-spiked sour cream, bagged coleslaw mix, and Cheddar cheese turn leftover pulled pork and tortilla chips into dinner-worthy nachos.

Recipe Summary test

prep:
25 mins
cook:
5 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C). Arrange chips on a foil-lined 10x15-inch baking pan.

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  • Toss pork, soy sauce, and five-spice powder together in a bowl. Top chips with pork mixture and Cheddar cheese.

  • Bake in the preheated oven until cheese is melted and pork is heated through, about 5 minutes.

  • Stir sour cream, water, and wasabi paste together in a small bowl.

  • Top nachos with coleslaw mix, green onion, and cilantro. Drizzle with wasabi sour cream.

Cook's Note:

You can use cooked pulled chicken instead of pork.

Nutrition Facts

611 calories; protein 20.4g; carbohydrates 63.2g; fat 31.9g; cholesterol 53.2mg; sodium 845.9mg. Full Nutrition
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