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Cheesy Pork Nachos



– 12 ounces tortilla chips – 8 ounces Milk-Braised Pork Shoulder, shredded – 1 15-ounce can black or pinto beans, drained – 12 ounces shredded Real California Monterey Jack and Cheddar cheese blend – 1/2 white onion, thinly sliced – 2 jalapeños, thinly sliced – 1/2 cup crumbled Real California Queso Fresco – 1 avocado, diced or sliced – 1/2 cup cilantro leaves – 1/2 cup Real California Mexican crema or sour cream – 1 cup salsa or pico de Gallo :Queso Fresco, Crema, Monterey Jack, Cheddar, Sharing, Pulled Pork, Avocado, Hispanic-Style Dairy, Milk, Hispanic Dairy
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Prep time: 30 minutes, plus time to prep Milk-Braised Pork Shoulder

Cook time: 8 minutes, plus time to cook Milk-Braised Pork Shoulder

Preheat the oven to 400°F.

Spray a large, rimmed baking sheet with nonstick spray. Top with half of the chips, pork, beans, Jack and Cheddar cheese blend, onion, and jalapeños. Repeat layers using remaining chips, pork, beans, cheese blend, onion, and jalapeños. Bake until cheese is melted, 8 to 10 minutes.

Top with queso fresco, avocado, cilantro, and crema. Serve with salsa or pico de gallo.

Serves 8 to 10.

Recipe/Photo credit: Jill Hough for the California Milk Advisory Board