Let me begin by being upfront with you. Oliver loves basically anything I cook for him, which either means (a) I am a really good cook, (b) my husband’s palate is marked by the highest possible degree of unpickiness (perhaps not a real word), or (c) I am married to a human garbage disposal.I’m sure if I asked him to tell me which of my recipes has been his favorite so far, he wouldn’t be able to make that decision, but based solely on my own interpretation of his reaction, I’d venture to say it might be these Barbecue Fajita Nachos. But with a combination of words like “barbecue” and “fajita” and “nachos,” who could say no?
The cat liked them too. Well, that’s a bit misleading. The cat didn’t eat any nachos. But he was really interested in them, particularly in the avocado. Carrot really loves to watch (and touch) as I cut fruits and vegetables. If there’s a piece of produce in front of him, he’s going to touch it or at the very least thoroughly investigate it. He can’t help himself.
In case you don’t follow me on Instagram, here’s proof:
And yes, that whole paragraph was completely unnecessary and actually just an excuse to show you a picture of my adorable cat. You’re welcome for the new phone wallpaper, by the way.
Let me stop talking about nonsense now and just give you the recipe already.
If you try these Barbecue Fajita Nachos at home, I’d love to hear what you think! Share pictures with me on social media by tagging @thesavvyplate on Instagram or by mentioning my page The Savvy Plate Blog on Facebook!
You might also like: Southwestern Veggie Chili
Barbecue Fajita Nachos
These nachos are topped with BBQ pork, fajita-style peppers and onions, and more fun toppings, and they'll make great party food!
- 2 lbs. pork tenderloin
- 16 to 20 oz. your favorite barbecue sauce
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 1 tbsp oil
- 1 red onion
- 1 bell peper (any color)
- 1 cup shredded cheese (I used pepper jack.)
- 1 bag tortilla chips
- jalapeno slices
- sour cream
Add pork tenderloin, barbecue sauce, apple cider vinegar, and water to a slow cooker, and set heat to low. Mine cooked in 5 hours.
When pork is completely cooked, shred the meat, mix with the sauce, and leave in the slow cooker on low while you work on the next step.
Preheat oven to 350. Thinly slice the onion and pepper and add to a skillet on medium heat with oil. (I definitely prefer a cast iron for this, but use what you have.) Cook for about 20 minutes, stirring occasionally, until onions and peppers are tender and showing some brown.
Spread tortilla chips on a baking sheet. (Realistically, you'll have enough ingredients here to make two sheets of nachos, but if you can't eat all of that immediately, make just one sheet and save the leftover meat and veggies separately rather than assembling a second sheet of nachos that will only get soggy.) Top with barbecue pork, then peppers and onions, then shredded cheese. Bake for 5 minutes, just until the cheese melts.
Top with any additional toppings, and serve immediately.