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Double-Decker Pulled Pork Nachos With Smoked Cheese

Double-Decker Pulled Pork Nachos With Smoked Cheese

By Traeger Kitchen

Traeger Pulled Pork Nachos taste so nice, we stack them twice. More smoked cheese, more mouthwatering pulled pork, and more of your favorite toppings in every delicious bite.

Prep Time

5 Min

Cook Time

55 Min

Pellets

Alder

Ingredients

Number of People Serving

4

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Units of Measurement:
main
8 Ounce pepper jack cheese
8 Ounce Cheese, sharp cheddar
As Needed Tortilla Chips
2 Cup leftover pulled pork
As Needed black olives
As Needed jalapeño, diced
As Needed cilantro

Step

  • 1

    When ready to cook, start the Traeger and set the temperature to 165F. Preheat with lid closed for 10-15 minutes.

    165 ˚F / 74 ˚C

  • 2

    Place the cheese (frozen) on a rack on top of a tray filled with ice. You may want to cut the cheese into smaller portions, maybe 2 or 3 chunks per block, to help it smoke more quickly.

  • 3

    Smoke the cheeses for 45 to 60 minutes; allow to cool. Shred the cheeses (about 1 cup of each), and set aside.

    165 ˚F / 74 ˚C

    01:00

  • 4

    Turn the heat on the Traeger up to 350 degrees and preheat, lid closed, for 10 to 15 minutes.

    350 ˚F / 177 ˚C

  • 5

    Lay out your tortilla chips on large baking sheet and top evenly with the shredded, smoked cheeses. Place the baking sheet on the Traeger grill grate and cook for about 10 minutes, or until the cheese is melted and bubbly.

    350 ˚F / 177 ˚C

    00:10

  • 6

    Remove the pan from the Traeger and start to assemble the double-decker nachos. Assemble the nachos with a layer of cheesy chips on the bottom, some pulled pork, and more cheesy chips on top. Finish it off with your favorite nacho toppings. Serve warm.

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