I’ve never claimed to be a food blogger but you have to make these Parlor Pizza (Chicago, IL) Nacho Bites!
I’ve missed the Chicago food scene so much lately. So, I decided to bring it to Washington with these nachos! Overall, this is a pretty easy dinner to make. Just make sure to prep your pork (or meat of choice) ahead of time of the ultimate easy dinner.
-Pork shoulder or meat of your choosing
-Barbecue sauce to cook the meat + more for serving (about 1.5 bottles)
-Chipotle hot sauce
-Pico de Gallo
*Make these vegetarian by subbing out meat for cauliflower. I would air fry them and then coat with barbecue sauce so you still get that flavor!
Step 1: Cook the meat
I chose to cook our pork shoulder in the crockpot. I added one full bottle of barbecue sauce and let cook on HIGH for 6 hours until meat fell off the bone.
Step 2: Prep the chipotle crema
I combined about 4tbs of chipotle hot sauce with approximately 1/2 cup of sour cream. Set aside and use to top nachos.
Step 3: Cook nachos
Turn on oven to 350°f. While waiting for oven to heat up, prep a sheet pan with parchment paper. Pour tortilla chips onto pan and sprinkle generously with shredded cheese. Once oven is preheated, cook nachos for 10 minutes. Add spinach after 5 minutes.
Step 4: Prep the meat
I used a medium sized bowl and pulled out the shredded pork I wanted to use (save the rest for yummy pulled pork sandwiches!). I added about half a bottle of barbecue sauce and combined.
Step 5: Build nachos
After 10 minutes, remove sheet pan from oven and top with meat, pico de gallo, guacamole, crema, pork, barbecue sauce and other desired toppings.
I don’t think any nacho can beat the real thing at Parlor Pizza but these are pretty darn close!
If you make these, please tag me and let me know what you think! And, if you want more food content - what recipes would you like to see?