Recipes | Snacks & Treats

Low FODMAP Shredded Pork Nachos with 3-Cheese Beer Queso

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Let’s Have Low FODMAP Shredded Pork Nachos with 3-Cheese Beer Queso Tonight!

I made these low FODMAP Shredded Pork Nachos with 3-Cheese Beer Queso a while ago and every time I think of them or look at the images my mouth begins to water. Are you with me? Warm corn chips and shredded pork, creamy queso cheese sauce made with beer and all kinds of fresh and crunchy add-ons: tomatoes, bell peppers, scallions, jalapeno, olives, fresh lime and cilantro. The “3 cheese” designation comes from the cheddar and Monterey Jack in the queso sauce and additional feta cheese scattered about on top.

Shredded Pork Nachos with 3-Cheese Beer Queso

Speaking of Cheese

Do not use pre-shredded cheese as they have anticaking and anti-mold additives that are not only unnecessary, but can also prevent the cheese from melting smoothly. And smoothly melted cheese is partially what this is all about!

Let’s Begin With The Pork

You need to have some cooked pork that is shred-able, and you will be making a beer based queso cheese sauce – after that it is all about assembly.

I like using our Slow-Roasted, Dry Rubbed Shredded Pork or you can also use our Slow-Cooker Pork. Both of those recipes provide you with plenty of pork, so you should have room during the week to make this dish.

Beer is Low FODMAP

All of you should have the Monash University Smartphone App and be acquainted with all of the categories, including Beverages. You will see that beer is low FODMAP in servings of 1 can or 375 ml. We only a couple of tablespoons of beer in this whole recipe, where it lends a nuanced flavor to our silky cheese sauce. The only trick with this recipe is that you do need to use the sauce as soon as it is made, so plan accordingly. Have all the ingredients prepped and ready to go! Everyone, including you, is going to want to dig in right away.

Low FODMAP Slow Cooked Pork Nachos with 3-Cheese Beer Queso

Let’s Begin With The Pork

You need to have some cooked pork that is shred-able, and you will be making a beer based queso cheese sauce – after that it is all about assembly.

I like using our Slow-Roasted, Dry Rubbed Shredded Pork or you can also use our Slow-Cooker Pork. Both of those recipes provide you with plenty of pork, so you should have room during the week to make this dish.

Beer is Low FODMAP

All of you should have the Monash University Smartphone App and be acquainted with all of the categories, including Beverages. You will see that beer is low FODMAP in servings of 1 can or 375 ml. We only a couple of tablespoons of beer in this whole recipe, where it lends a nuanced flavor to our silky cheese sauce. The only trick with this recipe is that you do need to use the sauce as soon as it is made, so plan accordingly. Have all the ingredients prepped and ready to go! Everyone, including you, is going to want to dig in right away.

This recipe features many ingredients combined all together. If you haven’t already, brush up on your understanding of FODMAP Stacking.

5 from 1 vote

Shredded Pork Nachos with 3-Cheese Beer Queso

Our Shredded Pork Nachos with 3-Cheese Beer Queso are low FODMAP in small portions. We know it is hard not to dig in; just eat in moderate portions.

Makes: 10 Servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Author: Dédé Wilson

Ingredients:

Queso Sauce:

  • 5 ounces (140 g) cheddar cheese shredded, at room temperature (see Tips)
  • 2 ounces (55 g) Monterey Jack cheese, shredded, at room temperature
  • 1 1/2 teaspoons cornstarch
  • 2 tablespoons beer plus extra
  • 1/8 teaspoon cumin

Nacho Assembly:

  • 1, 16- ounce (455 g) bag sturdy white or yellow corn tortilla chips
  • 3 cups (about 12 ounces/340 g) shredded pork, warm
  • 1 medium red, orange or yellow bell pepper, cored and diced (for the image we used half a yellow and half an orange bell pepper)
  • 1/2 dry pint cherry or grape tomatoes, halved
  • 1/2 cup (57 g) crumbled feta cheese
  • 1/3 cup (15 g) cilantro leaves
  • 1/3 cup chopped scallions, green parts only
  • 1/4 cup (34 g) pickled jalapeno slices or fresh jalapeno slices
  • 1, 2.25 ounce (63 g) can sliced black olives
  • Lime wedges

Preparation:

  1. For the Queso Sauce: Toss the cheddar and Monterey Jack cheeses with the cornstarch in a medium-size, heavy-bottomed saucepan. Add the beer and heat over very low heat, stirring occasionally and very gently until the mixture is smooth. The mixture will not come together quickly and the whole melting period might take several minutes; don’t rush it and just be patient. At first the mixture might even look separated; just keep cooking over low heat, stirring gently, until smooth. If you think the sauce is still too thick, add additional beer, 1 tablespoon at a time until smooth and pourable. Stir in cumin. Keep warm and move quickly to the assembly.
  2. For Assembly: Scatter corn chips on a large heatproof platter (we use as rimmed half-sheet pan). Scatter warm shredded pork over all, then diced bell pepper, halved tomatoes, feta, cilantro leaves, scallions, jalapeno and olives. Quickly drizzle queso sauce over the assembled nachos, add lime wedges and serve immediately! Squeeze the lime juice over the yummy mountain of nachos and enjoy!
Course: Dinner & Lunch
Cuisine: American, Mexican