August 2, 2012
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.
Ingredients
For the pork
- 1/4 Pound cooked pork butt, shredded
- 1 Teaspoon Kosher salt
- 1 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
- 2 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
Servings4
Calories Per Serving292
Total Fat18g27%
Sugar3gN/A
Saturated6g32%
Cholesterol39mg13%
Protein11g21%
Carbs23g8%
Vitamin A65µg7%
Vitamin B120.4µg7%
Vitamin B60.2mg10.9%
Vitamin C3mg5%
Vitamin D0.3µg0.1%
Vitamin E1mg5%
Vitamin K1µg1%
Calcium146mg15%
Fiber1g6%
Folate (food)12µgN/A
Folate equivalent (total)12µg3%
Iron0.8mg4.2%
Magnesium35mg9%
Monounsaturated6gN/A
Niacin (B3)2mg8%
Phosphorus205mg29%
Polyunsaturated3gN/A
Potassium187mg5%
Riboflavin (B2)0.2mg11.8%
Sodium401mg17%
Sugars, added0.5gN/A
Thiamin (B1)0.2mg13%
Trans0.2gN/A
Zinc2mg12%
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