Make the pulled pork at home, and then layer it with tortilla chips, tomatillo salsa, and Cheddar cheese in this chilaquiles recipe you can prep over a campfire.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
841 Calories
Recipe Instructions
Step 1
Set a cast iron Dutch oven over hot coals. Heat butter until melted. Add onion; cook, stirring often, until soft and deeply browned in parts, 5 to 7 minutes.
Step 2
Pour salsa and chicken stock into the Dutch oven; bring to a boil. Layer in 1/2 of the chips, Cheddar cheese, and pulled pork. Repeat with the remaining chips, Cheddar cheese, and pulled pork (see Cook's Note for recipe link). Cover and cook until cheese is melted, about 5 minutes.
Ingredients
2 tablespoons unsalted butter
1 cup chicken stock
1 yellow onion, thinly sliced
8 cups tortilla chips
2 cups citrus-braised pulled pork
0.5 (16 ounce) jar tomatillo salsa
2.5 cups shredded aged Cheddar cheese (such as Beecher's Flagship)
