There’s something magical about combining summer’s first peaches with slow-cooked pork and melty cheese—especially when it all comes together on a sheet pan of crispy, golden nachos.
These Rustic Homemade Peach Jam BBQ Pulled Pork Nachos are a celebration of seasonal preserving and bold flavors, where sweet, smoky, and spicy collide in the best possible way.
Yes, nachos with a few boldly caramelizes edges for texture. Call them ‘perfectly caramelized’ and dig in!
The Secret to the “Rustic” Look
“The rustic look you say?” – That’s real food with real character—no sterile food styling here, just sticky-sweet pork, molten cheese, and chips toasted to golden perfection.
Embrace the uneven browning —it’s proof of real cooking! A quick low broil ensures the cheese melts while letting some chips crisp up more than others. Call it artisan char and no one will question it.
The Story Behind the Dish
When peach season arrives, we always put up jars of homemade peach jam—it’s our way of bottling sunshine for later.
Our Homemade Peach Jam was canned using 7- 8 ounce mason jars and 3 pounds fresh peaches, 1 package powdered pectin, 2 tablespoons lemon juice, 5 cups sugar
This year, we decided to take that jam beyond toast and biscuits by turning it into a peach-infused barbecue sauce, with Aleppo pepper for a subtle, fruity heat.
Paired with tender pulled pork and broiled until the cheese bubbles and the chips turn golden, with a few intentionally charred edges for texture, these nachos are our new favorite way to eat summer.
If your nachos aren’t slightly chaotic, you’re doing it wrong.
Everything about these Rustic Peach BBQ Pulled Pork Nachos – it’s all homemade.
Every bite is a perfect storm of sweet, smoky, spicy, and crunchy—with pops of color orange cherry tomatoes, red onion and green cilantro, making it as gorgeous as it is delicious.
These aren’t your average nachos. They’re a flavor-packed masterpiece, blending the comfort of Southern BBQ with the boldness of loaded Tex-Mex. Like these Tex-Mex Skillet-Fried Cheesy Southwest Beef Tacodillas.
Whether it’s game day, a summer cookout, or a “treat yourself” dinner, this recipe is guaranteed to steal the show.
Why These Nachos Win
- Sweet & Smoky: Peach jam in the BBQ sauce adds fruity depth.
- Creamy & Spicy: Pepper Jack cheese sauce brings the heat (but you control it!).
- Fresh & Vibrant: Colorful toppings balance the richness.
- Easy to Make: Uses shortcuts (like store-bought pulled pork) without sacrificing flavor.
Ready to make nacho night unforgettable? Let’s dive in.
Rustic Peach BBQ Pulled Pork Nachos
Here’s a perfectly balanced topping ratio for your nachos, scaled to a standard baking sheet (about 4 servings). Adjust based on your crowd!
Topping Quantities for Pulled Pork Nachos
1 cup orange cherry tomatoes, halved or quartered, about 20–25 small tomatoes (optional: toss with lime juice + pinch of salt for extra shine)
1/2 cup red onion, chopped (optional: to quick-pickled)
1/4 cup cilantro, loosely packed leaves
Assembly Proportions
1 pound cooked pulled pork, tossed in peach BBQ sauce – Find Recipe HERE
1-2 cups Pepper Jack cheese sauce, recipe fallows
1 large bag tortilla chips (12–14 oz) or fry your own – Per serving: 5 white corn tortillas cut into 30 wedges – fry in hot grape seed or avocado oil (both great for high heat cooking including frying) Drain excess oil from chips. Set aside to cool before using.
Ultra-Smooth Pepper Jack Cheese Sauce
(Quick, customizable, and foolproof!)
Ingredients
2 tablespoons unsalted butter
2 tablespoons all-purpose flour (or cornstarch for Gluten Free)
1 cup whole milk (or evaporated milk for extra richness)
1 1/2 cups shredded Pepper Jack cheese
1/2 cup Monterey Jack or mild cheddar (for meltability)
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika (optional but recommended)
1 teaspoon lime juice or apple cider vinegar (brightness booster)
Instructions
Roux: Melt butter over medium heat. Whisk in flour and cook 1–2 minutes until golden (no browning!).
Milk: Gradually whisk in milk until smooth. Simmer 2–3 minutes until thickened (coats a spoon).
Cheese: Remove from heat. Stir in shredded cheese until fully melted.
Season: Add garlic powder, smoked paprika, and lime juice. Taste and add salt if needed.
Step-by-Step Layering
Prep the sheet pan with parchment paper or foil for easy cleanup.
Spread half the chips in a single, slightly overlapping layer (like shingles). This ensures structural integrity—no chip left behind! Pro tip: Avoid mounds—flat chips = even cheese coverage.
Drizzle half the cheese sauce evenly over chips.
Scatter half the pulled pork in dollops across the chips. Leave some chips exposed around edges—these will crisp up for texture contrast.
Add remaining chips , then remaining cheese sauce. Top with rest of the pulled pork with the orange cherry tomatoes, red onion and cilantro.
Place under low broil, for 5 minutes. Keep a watchful eye that only the chips of the outer edges crisp up.
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