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  • Prep
    5 mins
  • Total
    20 mins
  • Servings

Nachos with Pulled Pork and Monterey Jack Cheese with Jalapeño

We’re wild about nacho nights! Besides looking festive, this pulled pork nachos recipe, featuring Monterey Jack Cheese with Jalapeño, is also a complete meal. We love the crunch of the nacho chips and, of course, the smoothness of the melted Monterey Jack Cheese with its bold jalapeño flavour. Serve it on game night… or whenever the mood strikes you.


  • 30 mL (2 tbsp) butter
  • 30 mL (2 tbsp) flour
  • 250 mL (1 cup) pale lager
  • 125 mL (½ cup) milk
  • 400 g (4 cups) Armstrong Monterey Jack Cheese with Jalapeño, grated
  • 1 bag nachos, store-bought
  • 200 g (1 cup) pulled pork

To serve

  • 125 mL (½ cup) tomatoes, diced
  • 60 mL (1/4 cup) black olives, chopped
  • Jalapeño, sliced
  • Fresh coriander, chopped


  1. Preheat oven to 200º C (400º F). 
  2. In a saucepan, melt the butter over medium-low heat, incorporating the flour using a wooden spoon.
  3. Add the beer and use a whisk to mix to a smooth consistency.
  4. Add the milk and the Armstrong Monterey Jack Cheese with Jalapeño. Cook while stirring until the cheese has melted. Set the sauce aside.
  5. Place the nachos and pulled pork in an ovenproof dish. Cook on the middle oven rack for 5 minutes.
  6. Spoon on the sauce. Top with tomatoes, olives, jalapeño, and coriander.

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