Can I make these nachos vegetarian?

Absolutely! Replace the pulled pork with black beans, pinto beans, or your favorite meat substitute. The pimiento cheese does contain dairy, so for a vegan version, you'd need to use a plant-based cheese alternative and adjust the baking time accordingly.

What's the best way to prevent soggy nachos?

Start with sturdy, thick tortilla chips. Avoid watery toppings directly on the chips before baking - that's why we add fresh tomatoes and salsa after baking. Also, serving immediately after assembly helps maintain the perfect texture contrast.

Can I use a different type of cheese if I can't find pimiento cheese spread?

Yes! While pimiento cheese gives these nachos their distinctive Southern character, you can substitute with shredded cheddar, monterey jack, or a Mexican cheese blend. Add a few tablespoons of chopped pimientos if you have them for a similar flavor profile.

How do I scale this recipe for a larger crowd?

For a bigger batch, maintain the same ratio of ingredients but use multiple sheet pans rather than overcrowding a single pan. Bake them in succession or simultaneously if your oven can accommodate. For very large gatherings, consider setting up a nacho bar with the base (chips, cheese, and meat) pre-baked and letting guests add their own toppings.

Southern Sheet Pan Nachos Recipe

Name: Southern Sheet Pan Nachos Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Southern
Ingredients: tortilla chips; 1 (11-ounce) container Price*s Pimiento Cheese Spread – Southern Style; 2 cups pulled pork; 1/4 red onion (finely diced); 2 Serrano chilies (sliced); 2 Roma tomatoes (seeded and chopped); cilantro; salsa; sour cream; bbq sauce

Description

A quick and easy Southern-inspired sheet pan nachos recipe featuring pimiento cheese, pulled pork, and customizable toppings for a perfect appetizer or snack.

Ingredients

Units Scale

Main Ingredients

- tortilla chips
- 1 (11-ounce) container Price*s Pimiento Cheese Spread – Southern Style
- 2 cups pulled pork

Vegetables & Toppings

1/4 red onion (finely diced)
2 Serrano chilies (sliced)
2 Roma tomatoes (seeded and chopped)
cilantro
salsa
sour cream
bbq sauce

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Instructions

Preheat the oven. Preheat the oven to 325° F and line a 10×15-inch pan (jellyroll pan) with parchment paper to prevent sticking and for easy cleanup.
Layer the chips and toppings. Use enough tortilla chips to generously cover the bottom of the pan. Add dollops of the pimiento cheese spread evenly on top of the chips. Then sprinkle the pulled pork over the cheese and chips.
Bake the nachos. Place the pan in the preheated oven and bake for about 10 minutes or until the pimiento cheese begins to melt.
Add fresh toppings. Remove the nachos from the oven and top with the diced red onion, sliced Serrano chilies, salsa, and chopped cilantro. Add dollops of sour cream and drizzle with bbq sauce based on your preference.

Notes

Make this recipe your own by adding your favorite toppings! Add a little or add a lot!

Nutrition

Serving Size: 1/4 of the recipe
Calories: 320
Sugar: 4g
Sodium: 460mg
Fat: 19g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 12g
Cholesterol: 30mg