Nachos built on the queso dip that's already on hand, topped with pork and loaded with quick toppings. This shelf gives you dinner in twenty minutes. Expect crisp chips, molten cheese, and pulled smoked pork all in one bite.

Serves 2. 20 minutes, 15 at the stove.

About 140 calories a serving, 13 g protein, 12 g carbohydrate, 4 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. Preheat the oven to 375°F (190°C). Spread three handfuls of tortilla chips across a baking sheet in a single layer, then set aside.
2. Spoon the smoked pork queso dip directly over the chips, dotting it across so each chip gets some cheese and pork, then slide the sheet into the oven. While it heats, slice one jalapeño into rings or tear up one handful of fresh cilantro.5 min
3. Bake until the queso is hot and bubbling at the edges, about five minutes. Scatter your jalapeños or cilantro over the top and season with a pinch of salt.5 min
4. Pull the sheet from the oven, let it cool just one minute, then transfer to a plate and eat right away while the chips stay crisp.

Note Swap the queso for refried beans spread under the chips if you want meatless nachos. Leftovers do not keep well; leftovers are best eaten within an hour. Serve with lime wedges, sour cream, or hot sauce on the side.