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Nutrition Facts
Serving Size 276 g
(Approx. 6 Servings)
Amount Per Serving
Calories 820 Calories From Fat 440
% Daily Value*
Total Fat 49 g 75%
Saturated Fat 21 g 105%
Trans Fat 0.0 g
Cholesterol 125 mg 42%
Sodium 1670 mg 70%
Total Carbohydrate 62 g 21%
Dietary Fiber 5 g 20%
Sugars 8 g
Protein 34 g
Vitamin A 20% Iron 10%
Vitamin C 15% Calcium 70%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Al Pastor Style Nachos
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
6  People


Recipe makes 6 Servings

16 Oz H-E-B Pork Poblano & Cheddar Meatballs
1 cup(s) Red Rio Al Pastor Sauce
1 bag of Central Market Blue Corn Tortilla Chips
4 cup(s) queso asadero, Shredded, divided use
1 cup(s) green onions, chopped
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Place a large non stick skillet on medium heat to cook meatballs. Break up with a spoon, add in sauce and stir fry until fully cooked and sauce is mostly absorbed.
Preheat oven to 350ºF. Spread out tortilla chips onto a sheet pan lined with foil. Sprinkle a layer of cheese, then sprinkle a layer of crumbles from meatballs and finally another layer of cheese and green onions.
Bake 10 to 15 minutes or until cheese is just melted. Drizzle with more sauce to garnish.


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