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Carnitas Skillet Nachos

Course: Appetizer
Cuisine: Tex Mex
Servings: 4 -5 servings
Author: Gaby


  • 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.