O. Co. Coliseum 'Cholula Kalua Nachos'

O. Co. Coliseum 'Cholula Kalua Nachos'
Staff Writer
Cholula Kalua Nachos

This recipe showcases Cholula hot sauce and gives a new meaning to nachos. The pulled pork gets its Kalua flavoring from the liquid smoke and sugar.

4
Servings
303
Calories Per Serving
Deliver Ingredients

Ingredients

For the pork

  • 1/4  Pound  cooked pork butt, shredded
  • 1  Teaspoon  Kosher salt
  • Drop liquid smoke
  • 1/2  Teaspoon  sugar
  • 1/4  Teaspoon  garlic powder
  • 1 1/2  Teaspoon  Cholula Regular hot sauce

For the nachos

  • 1/4  Cup  sour cream
  • 1/4  Tablespoon  avocado, chopped
  • Drops Cholula Chili Lime Hot Sauce
  • 4  Ounces  yellow corn tortilla chips
  • 1/2  Cup  cheese sauce
  • 1/2  Cup  pico de gallo

Directions

For the pork

Combine the shredded pork with the rest of the ingredients and simmer in a sauce pan until the sugar melts and the flavors are well incorporated, about 15 minutes. Set aside.

For the nachos

To make the avocado-sour cream sauce, combine the sour cream, avocado, and Cholula sauce in a food processor and purée until smooth. Set aside.

In a bowl, add the tortilla chips and pour the cheese sauce evenly on top. Top the cheese with the Kalua pork, followed by the pico de gallo. Finish with a few drizzles of the avocado-sour cream sauce.

Nutritional Facts

Total Fat
16g
23%
Sugar
3g
3%
Saturated Fat
4g
17%
Cholesterol
37mg
12%
Carbohydrate, by difference
29g
22%
Protein
11g
24%
Vitamin A, RAE
30µg
4%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
71mg
7%
Choline, total
38mg
9%
Fiber, total dietary
2g
8%
Fluoride, F
1µg
0%
Folate, total
7µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
35mg
11%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
203mg
29%
Selenium, Se
15µg
27%
Sodium, Na
398mg
27%
Water
66g
2%
Zinc, Zn
2mg
25%

Nacho Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Nacho Cooking Tip

When preparing appetizers try to avoid repetition of similar foods and flavors - aim for variety in textures, colors, and cooking methods.

Nacho Wine Pairing

Malbec, syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, primitivo, or carménère with meat- and bean-based dishes; viognier or grüner veltliner with seafood dishes.

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