I serve Pulled Pork Nachos with Chicas Chips and Salsa. Simply put, they’re the best! And they bring these nachos to another level. 
If you’ve been following Cooking On The Weekends for any amount of time, I’m sure it’s clear that I get very enthusiastic about things I love. You’ve seen how many exclamation points I use! 😉
Well my friends, today it’s all about chips and salsa -- and pulled pork nachos.
Full disclosure: I contacted Arboleda Foods and offered to write about them. I’m not being monetarily compensated for this post. I was given product for recipe testing and promotion. I was simply eager to share their brand with you because I’m in love with it.
I’ve been serving Chicas Chips for a few years now at parties, and the response to the chips is always overwhelmingly positive. Everyone proclaims them to be the best chips they’ve ever had, and they want to know the brand and where to get them. Everyone! And that’s exactly why I wanted to share them with all of you.
Arboleda Foods
Arboleda Foods is a family-run business (my favorite kind!), located in Los Angeles, CA. The founder, Irlanda Montes, began the business in 2010 with one goal in mind: “to learn everything she could to see her beloved mother's salsa made to be enjoyed by everyone.”
Irlanda debuted the salsa at an LA Farmers Market in 2011, along with homemade chips to serve it with. Not only was the salsa a hit, but the chips were an even bigger hit.
Arboleda Foods’ Chicas Chips and Salsas are in over 70 locations today!
Chicas Chips are the best for my Pulled Pork Nachos
- Chicas Chips are always deliciously fresh, crispy, light and perfectly seasoned with sea salt.
- They’re hand-crafted in pure rice bran oil. The combination of the rice bran oil and sea salt gives them a unique, exquisite flavor.
- And on top of all of that, the chips are gluten-free, vegan, have no trans-fat and no cholesterol.
Why rice bran oil?
- Rice bran oil is the oil extracted from the hard outer layer of rice, and it has a very high smoke point and a mild flavor. The high smoke point makes is perfect for high-temperature cooking methods like frying and deep frying.
- Naturally GMO free, rice bran oil is a heart healthy oil that contains a balanced amount of monounsaturated, polyunsaturated and saturated fats.
- Foods — the chips in this case — absorb less oil when rice bran oil is used for cooking because the viscosity of the oil is quite light. As a result of less oil absorption, foods cooked in it will be lighter, have fewer calories, and enhanced flavor.
About the salsa . . .
- Chicas Gourmet Hot Salsa is not too hot. I generally don’t like things labeled “hot,” as they’re typically too hot for me. This salsa however, is just right — spicy but easy on the mouth. Know what I mean?
- The salsa is rich in flavor, as it’s slowly cooked to perfection with tomatoes and tomatillos. I also love it served with grilled chicken shrimp or steak.
I’m sure you haven’t forgotten the over-the-top Perfect Spiced Pulled Pork we made the other day, right?
Now imagine that, if you will, on Chicas Chips, with a bit of melted pepper jack cheese, fresh avocado and tomato, all balanced with Chicas Salsa which adds exactly the right amount of spice.
Enter Pulled Pork Nachos!
HERE are all of the store locations that sell Chicas Chips & Salsa, or you can order them here.
And of course, enjoy the Spiced Pulled Pork Nachos!
Pulled Pork Nachos
Ingredients
- 1 (9.5-ounce ) bag Chicas Chips
- 2½ cups pepper jack cheese, grated
- 2 cups Spiced Pulled Pork (click here for the recipe)
- 1½ cups cherry tomatoes, washed and dried, sliced in half
- ½ cup Chicas Gourmet Hot Salsa
- 1 medium-large avocado, cut into thin, bite-sized pieces
- fresh cilantro sprigs for garnish (if desired), washed and dried
Instructions
- Preheat the oven to 400°F and line a sheet pan with foil.
- Add as many of the chips to the pan that will fit nicely in a single even layer. Sprinkle them with about half of the cheese, pork and tomatoes. Then drizzle about half of the salsa on top.
- Repeat above process, using the remaining ingredients, directly on top of the previous layer.
- Place the sheet pan in the preheated 400°F and bake just to melt the cheese and warm the chips, about 5 minutes.
- Transfer to a serving platter and top with the avocado slices and cilantro sprigs (if using).
- Serve!
David @ Spiced
Oh, I am all about this recipe, Valentina! We love chips around here, too. I'm not familiar with Chicas Chips, so we'd have to order them to bring 'em up here to the northeast. I'm ok with that! We keep pulled pork in the freezer all winter long for easy meals, and I'm thinking some of that pulled pork needs to come out and turn into nachos. What a delicious idea! If I won the prize bundle, I'd have to invite the curling teammates + wives over for a nacho throwdown! (Yes, I'd call it a nacho throwdown...haha!) 🙂
valentina
Who doesn't love a good ol' Nacho Throwdown!? I love it! I hope these chips make their way to your neck of the woods soon. Good luck, and I love that you always have pulled pork at the ready. 🙂
Sharyl Wolter
I love salsa on eggs. I would definitely make a big batch of ground beef nachos, with salsa, cheese, avocados.
valentina
I'm a huge fan of adding eggs to Mexican flavors! I love it.
vera
I like shredded brisket, beans, sour cream, cheese, lettuce and tomato on my chips.
valentina
You had me at shredded brisket!
paige chandler
I like to serve hummus and salsa over cream cheese with chips.
valentina
So unique. What fun!
Cathy
Those chips look like you made them. I will check them out. And that pulled pork... oh yes!
valentina
Cathy, you will LOVE them!
Elizabeth Miller
We are huge salsa fans. We love it with hips, on chicken, on pork chops, etc. With that said, I would have to keep it for us.
valentina
I love your honesty. Ha! Seriously, keeping it for yourself is an excellent idea! 🙂
Ron
Valentina, you're making me wish I was living in the USA because those chips & salsa look amazing. We don't get restaurant quality chips or salsa over here, so my mouth is watering looking at those images.
valentina
Thanks Ron. Maybe a nice snack for Swedish Fika? Well, maybe not with tea of coffee. Ha ha! 😉 Hope some good chips make it your way soon!
Sarah Mathias
I love cheese based dips with chips. I would definitely have a party if I won.
valentina
Yay, a party!
Wendy R.
Guacamole is my very favorite thing with chips!! A party would be fun.... spicy Thanksgiving? haha!
valentina
Guacamole is also my favorite!! YUM! And a spicy holiday of any sort would be delicious. 🙂
Tracie Cooper
I love to serve these chips with my ground beef queso dip as well.
valentina
Sounds super tasty!