Prep

5 mins
Total

20 mins
Serving

4-6

Nachos with Pulled Pork and Monterey Jack Cheese with Jalapeño

We’re wild about nacho nights! Besides looking festive, this pulled pork nachos recipe, featuring Monterey Jack Cheese with Jalapeño, is also a complete meal. We love the crunch of the nacho chips and, of course, the smoothness of the melted Monterey Jack Cheese with its bold jalapeño flavour. Serve it on game night… or whenever the mood strikes you.

Featured product

Monterey jack cheese block with jalapeño

Our creamy mild texture is blended with just the right amount of peppery spice to make this cheese a favourite as part of popular recipes that need a little heat! Shred it or slice it, never out of place on a cracker.

Ingredients

30 mL (2 tbsp) butter
30 mL (2 tbsp) flour
250 mL (1 cup) pale lager
125 mL (½ cup) milk
400 g (4 cups) Armstrong Monterey Jack Cheese with Jalapeño, grated
1 bag nachos, store-bought
200 g (1 cup) pulled pork

To serve

125 mL (½ cup) tomatoes, diced
60 mL (1/4 cup) black olives, chopped
Jalapeño, sliced
Fresh coriander, chopped

Directions

Preheat oven to 200º C (400º F).
In a saucepan, melt the butter over medium-low heat, incorporating the flour using a wooden spoon.
Add the beer and use a whisk to mix to a smooth consistency.
Add the milk and the Armstrong Monterey Jack Cheese with Jalapeño. Cook while stirring until the cheese has melted. Set the sauce aside.
Place the nachos and pulled pork in an ovenproof dish. Cook on the middle oven rack for 5 minutes.
Spoon on the sauce. Top with tomatoes, olives, jalapeño, and coriander.

Nachos with Pulled Pork and Monterey Jack Cheese with Jalapeño

Featured product

Monterey jack cheese block with jalapeño

Ingredients

Directions

Recipe Review

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