Wood-Fired Cast-Iron Pulled Pork Skillet Nachos with Smoked Queso
By Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian · US & Metric Measurements · Ready in 35 min
Crispy restaurant-style tortilla chips layered in a 12-inch cast-iron skillet with citrus-rubbed smoked pulled pork, black beans, Monterey Jack, and cheddar, then roasted at 375°F (190°C) until bubbling at 165°F (74°C).
Ingredients (11)
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Helpful tools for making Wood-Fired Cast-Iron Pulled Pork Skillet Nachos with Smoked Queso:
- → ThermoWorks Thermapen ONE Instant-Read Meat Thermometer
- → Traeger Signature Blend 100% All-Natural Hardwood Pellets (20 lb Bag)
- → Bryco Goods Pink Kraft Butcher Paper Roll (18 Inch x 175 Feet, Unwaxed)
- → MEATER Plus Wireless Smart Meat Thermometer with Bluetooth Repeater
- → Traeger Pellet Grill BAC363 Drip Tray Liners (5-Pack)
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Step-by-Step Instructions
💡 Chef Tips for Best Results
- ✓Pro Tip 1: Double-layering the chips, meat, and cheese in a wide 12-inch (30 cm) skillet eliminates the dreaded 'naked bottom chip' problem.
- ✓Pro Tip 2: Tortilla chips act like dry sponges for wood smoke; 20 minutes at 375°F (190°C) infuses the corn chips with incredible campfire aroma while keeping them extra crunchy.
- ✓Pro Tip 3: Clinical Nutrition Note: Pairing corn tortillas with black beans forms a complete plant-based amino acid profile alongside the high-protein pulled pork and heart-healthy monounsaturated avocado fats.
🧊 Storage, Freezing & Safe Reheating
Best devoured immediately while crisp. Leftover pork and bean topping can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet for quesadillas or taco bowls.
Frequently Asked Questions
Why shouldn't I put the pico de gallo and avocado on before placing the skillet in the smoker?
Putting watery tomatoes and avocado onto the chips before baking steams the tortilla chips soggy and turns the avocado warm and brown. Always add cold, fresh garnishes right after pulling the bubbling 165°F (74°C) skillet off the Traeger.
Can I make this on a foil-lined sheet pan instead of a cast-iron skillet?
Yes! A rimmed half-sheet pan lined with heavy-duty foil works great and cuts the bake time at 375°F (190°C) down to 12–14 minutes.
📖 More Recipes from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian. Explore all 30 recipes in this collection or look up the print & Kindle edition on Amazon.
Recipe by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
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