P&P Blog

Super Bowl 50 Nachos

Few things are so universally loved as nachos. This recipe was inspired by a peasant dish known as chilaquiles (say it: chee-la-KEE-lays). Because they're essentially nachos made in a skillet and topped with fried eggs, they've been lauded as a type of breakfast nacho - an especially good cure for hangovers.

For this coming Super Bowl, we wanted to combine the great flavors of the states battling it out: Colorado and North Carolina. While North Carolina is almost immediately connected with the idea of barbecue (especially vinegary, pork-based barbecue), Colorado has so many influences it can be difficult to pin down what their cuisine is. Something that's undeniable, though, is the love of green chilis. What better way to combine pulled pork, green chili, and football than a hearty plate of nachos?


Carolina Pulled Pork

  • Pork shoulder (1 lb; leaves plenty for leftovers!)
  • 2-3 Tbsp Charlotte's Pig Powder
  • Cracked black pepper
  • Alderwood Smoked Sea Salt
  • 1 1/2 cups apple juice
  • 2-3 Tbsp Red Apple Balsamic Vinegar

Denver Chilaquiles

  • Your favorite tortilla chips
  • Desired amount of Carolina Pulled Pork
  • 8 oz shredded Monterey Jack cheese
  • Prepared tomatillo salsa (salsa verde)
  • 1/2 cup diced red or pickled onion
  • 1/4 cup chopped cilantro
  • 1/2 cup chopped bell peppers in varying colors
  • Other desired nacho toppings
  • 4 large eggs
  • 1/4 cup Baklouti Green Chili Fused Olive Oil


  1. Set a slow cooker to low.
  2. Combine Charlotte's Pig Powder, cracked black pepper, and Smoked Sea Salt to taste. Rub pork shoulder generously, being sure to massage the spices into every crevice.
  3. Place pork shoulder in slow cooker. Pour in apple juice and balsamic vinegar. Use more or less vinegar according to taste.
  4. Allow pork to cook 6 hours or until it can be easily shredded with a fork. Shred pork by gently pulling it apart with two forks. Mix with sauce in slow cooker to coat.
  5. Just before assembling nachos, spread desired amount of tortilla chips on a baking sheet. Place in an oven set at the lowest possible temperature for several minutes until warm.
  6. In a bowl or other desired serving vessel, layer tortilla chips, desired amount of pulled pork, cheese, salsa, onion, and cilantro, creating repeating layers of chips and toppings and reserving some toppings to cover eggs. If serving platter is oven-safe, you may warm the nachos in the oven at the lowest setting to melt some of the cheese.
  7. Heat the chili oil on medium-high and fry eggs according to desired crispiness.
  8. Top nachos with fried eggs, followed by remaining toppings. Serve immediately.

    Happy Eating!