A close-up of nachos topped with melted cheese, diced tomatoes, guacamole, and a sprig of cilantro.

Ninja Nachos

Serves 64 Servings

Ingredients

5 pounds Pulled pork, cooked, frozen, thawed
8 pounds Corn tortilla chips, whole grain rich
5 pounds 10 ounces (1 gallon) Black beans, canned, drained, rinsed
4 pounds Mozzarella cheese, shredded
3 cups Kikkoman Low Sodium Gluten-Free Sweet & Sour Sauce
1 cup Kikkoman Thai Style Chili Sauce
4 cups Green onion, raw, thinly sliced
4 cups Cilantro, fresh, chopped

Directions

Preheat oven to 350°F.

 

Spray two full-size 2-inch steamtable pans with pan release spray. Place 5 pounds of the thawed pulled pork meat into each prepared pan. Break the meat apart into chunks and distribute into a single layer. Bake the pulled pork in the preheated oven for about 20-25 minutes, or until the meat begins to brown slightly on the surface.

 

CCP: Cook to a minimum internal temperature of 135°F. Remove from the oven.

 

CCP: Hold hot at 135°F or higher.

 

Place 2 ounces of corn tortilla chips into each oven-proof serving container. Top with 1.3 ounces of the heated pulled pork, 1/4 cup of black beans, and 1 ounce of shredded mozzarella cheese. Place the portions of nachos on a sheet pan and bake in the preheated 350°F oven for about 3 minutes, or until the cheese begins to melt. Transfer nachos to a warmer.

 

CCP: Hold hot at 135°F or higher.

 

Meanwhile, combine the Kikkoman Low Sodium Gluten-Free Sweet & Sour Sauce and Kikkoman Thai Style Chili Sauce in a small container. Set aside.

 

To serve, remove nachos from the warmer and drizzle with 1 tablespoon of the spicy sweet and sour sauce mixture. Top with 1 tablespoon each of sliced green onion and chopped fresh cilantro.

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