Posted by Vicki
on January 19, 2026
A light, crunchy and bold snacking solution with a punch of meaty flavour. Ideal for sharing and entertaining.
Toss out your standard tortilla crisp base and use deliciously MORiSH pork snacks instead. This option not only tastes fabulous, but it also removes a lot of the carbs that you’ll find in traditional nacho dishes. Packing a boat load of natural protein, for a healthier, summery Mexican vibe.
Ingredients
- 100g MORiSH pork chicharrónes
- 100g grated mature cheddar cheese
- 50g Monterey Jack cheese
- 120g black beans, drained and rinsed
- 1 jalapeño, thinly sliced
- 1/4 red onion, finely chopped
- 6–8 cherry tomatoes, halved
- 1 ripe avocado, diced
- 60ml sour cream
- 2 tbsp fresh coriander, chopped
- 2 limes, sliced (optional)
- Hot sauce (optional)
How to make delicious chicharron nachos
- Preheat your oven to 190°C
- Arrange the chicharrónes on a parchment-lined baking tray in a single layer
- Sprinkle your grated cheeses evenly over the chicharrónes
- Add black beans, jalapeño slices, and chopped red onion
- Bake for 7–10 minutes, or until cheese is melted and bubbly
- Remove from oven and top with cherry tomatoes, diced avocado, a drizzle of sour cream, and your chopped coriander
- Add the hot sauce and squeeze lime over it if desired
Top tip to keep things crunchy
No one wants soggy nachos, so it’s best to add the wet toppings (your avocado and tomatoes) after baking to keep the textures just right. Plus, your nachos will taste so much fresher with the cool avocado contrast against the hot, savoury flavours.
This dish pairs well with cold beer, wine, or tequila shots! Buen provecho!
How did the nachos go? Tell us everything! Snap a pic, post a vid on social, and tag @morishsnacks – we’re all ears (and jalapeños )!
If you liked this recipe, take a look at our blog on Chicharrónes: the ultimate party snack you didn’t know you needed.
Image: Fluffy chicharrónes – crunch and bold savoury flavour guaranteed
