I love finding ways to re-purpose leftovers especially if there is only a small amount left. Last week I posted a recipe for slow cooker pork carnitas. Last night, I turned what was left into really easy nachos. I served this with avocado mixed with sour cream, hot sauce, salt and lemon.
1/2 cup of shredded pork carnitas recipe
1/2 a bag to corn tortillas
1 tomato, diced
2 scallions, trimmed and diced
4 oz of sharp cheddar, grated
Onion, garlic, and chili powder
Cumin and salt
Season the pork, to taste with all of the spices and stir. Place the tortillas chips in a thin single layer on a baking sheet covered with foil. Break the pork up and distribute evenly over the chips. Spread out the diced tomatoes and scallions over the pork. Top with shredded cheddar and bake at 375 for about 10 minutes until the cheese is melted and the chips are just beginning to brown, taking care not to burn the chips or cheese. Additional option ideas, add black beans or pickled jalapenos before cooking.
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