Prep time: 15 minutes | Cook time: 10 minutes | Serves: 4

Ingredients :

2 cups leftover smoked pulled pork
1 small sweet onion, diced
1 medium tomato, diced
1 jalapeño pepper, seeded and diced
1garlic clove, minced
1 teaspoon salt
1 teaspoon black pepper
1 bag of tortilla chips
1 cup shredded Cheddar cheese
½ cup Bill’s Best BBQ Sauce
½ cup shredded jalapeño Monterey Jack cheese
Juice of ½ lime
1 avocado, halved, pitted, and sliced
2 tablespoons sour cream
1 tablespoon chopped cilantro

Directions : 

1. Fill your Traeger Smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat the grill at 375 degrees F/ 190 degrees C with the hood closed.
2. Heat the pulled pork in the microwave.
3. Mix the onion, tomato, jalapeño, garlic, salt, and pepper in a bowl, and set aside.
4. Arrange half of the chips in a suitable cast iron skillet. Spread half of the warmed pork on top and cover with the Cheddar cheese. Top them with half of the onion-jalapeño mixture, then drizzle with ¼ cup of barbecue sauce.
5. Layer on the remaining tortilla chips, then the remaining pork and the Monterey Jack cheese. Top them with the remaining onion-jalapeño mixture and drizzle with the remaining ¼ cup of barbecue sauce.
6. Set the set skillet on the grill, close the lid, and smoke for 10 minutes until the cheese is melted and bubbly.
7. Squeeze the lime juice over the nachos, top with the avocado slices and sour cream, and garnish with the cilantro before serving hot.
Per Serving: Calories 422; Total fat 7.3g; Sodium 1093mg; Total Carbs 26.9g; Fiber 5.9g; Sugars 2.4g; Protein
58.5g