Carnitas Skillet Nachos

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It’s been 2 weeks of epic game day recipes here on WGC and coming in hot right before the game are these Carnitas Skillet Nachos!

Carnitas Skillet Nachos from (@whatsgabycookin)

Where do I even begin!!! You’ll need one a handful of things to spice up game day, all of which you can grab at your local supermarket.

These mini skillets are composed of layers of freshly fried Old El Paso™ Flour Tortillas. Have you have flour tortillas made into chips? Life changing. Most people have one had corn tortilla chips – but the flour based chips are out of this world. Extra crispy and salty and delicious – you can’t go wrong!

On top of that you’ll get a dose of homemade carnitas, some shredded cheese, a bit of queso for good measure and then THIS salsa.

Mango Avocado Salsa from (@whatsgabycookin)

Is your mouth watering yet? Mine is!! And I can’t wait to dig in come Sunday at kick off!

Carnitas Skillet Nachos from (@whatsgabycookin)

Carnitas Skillet Nachos from (@whatsgabycookin)

Carnitas Skillet Nachos

Course Appetizer
Cuisine Tex Mex
Servings 4 -5 servings


  • 1 package Small Old El Paso Flour Tortillas
  • 2 cups homemade Carnitas
  • 4 ounces Monterey jack cheese freshly grated

For the Queso:

  • 1 tablespoon butter
  • 1 garlic clove minced or pressed
  • 1 tablespoon flour
  • 1/2 cup milk
  • 4 ounces monterey jack cheese freshly grated
  • salt + pepper

For the Mango Avocado Salsa:

  • 1 ripe mango peeled, seeded, diced
  • 2 green onions finely sliced
  • 1/4 cup fresh lime juice
  • 1 jalapeño chili minced
  • 1-2 avocados peeled, seeded, diced

For Garnish:

  • Cilantro
  • Jalapeno
  • Cherry tomatoes


For the Tortillas

  • Cut the tortillas into 6 triangles each. Add about 1 cup of grapeseed or vegetable oil to a heavy bottom pan over high heat. Once the oil is shimmering, add a few of the tortilla triangles at a time and fry for about 1 minute on each side until they are golden and crisp. Remove from the oil and transfer to a paper towel. Sprinkle with sea salt and repeat for the remaining tortilla wedges.

For the queso:

  • Heat a small saucepan over medium heat and add butter. Add in the garlic, then stir in the flour to create a roux. Cook for 1 to 2 minutes until the roux is golden, stirring often. Slowly add in the milk while stirring. Stir for a few minutes until it thickens slightly. Add in the grated cheese, one a handful at a time, stirring after each addition until melted.

For the Mango Avocado Salsa:

  • Combine the diced mango, green onion, lime juice, jalapeño and avocados in a medium bowl. Toss to combine and season with salt and pepper.
  • Using 4-5 small cast iron skillets, layer a handful of the tortilla chips and top them with the carnitas and shredded Monterey jack. Stick the skillets into a 350 degree oven to melt the cheese. Once melted, remove and drizzle with the queso. Then, sprinkle with the mango avocado salsa, cilantro, jalapeños, cherry tomatoes.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

This is a sponsored conversation written by me on behalf of Albertsons. The opinions and text are all mine.


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