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Ingredients

1 (18 ounce) package tortilla chips ½ pound cooked pulled pork 1 tablespoon reduced-sodium soy sauce ½ teaspoon Chinese five-spice powder 1 cup shredded Cheddar cheese ¼ cup sour cream 2 teaspoons water ½ teaspoon wasabi paste 2 cups shredded cabbage with carrot ¼ cup sliced green onion ¼ cup snipped fresh cilantro

Nutrition Info

610.8 calories carbohydrate: 63.2 g cholesterol: 53.2 mg fat: 31.9 g fiber: 5.1 g protein: 20.4 g saturatedFat: 9.3 g servingSize: - sodium: 845.9 mg sugar: 1.1 g transFat: : - unsaturatedFat: : -

Preheat the oven to 425 degrees F (220 degrees C). Arrange chips on a foil-lined 10x15-inch baking pan.
Toss pork, soy sauce, and five-spice powder together in a bowl. Top chips with pork mixture and Cheddar cheese.
Bake in the preheated oven until cheese is melted and pork is heated through, about 5 minutes.
Stir sour cream, water, and wasabi paste together in a small bowl.
Top nachos with coleslaw mix, green onion, and cilantro. Drizzle with wasabi sour cream.

6 servings

Wasabi-spiked sour cream, bagged coleslaw mix, and Cheddar cheese turn leftover pulled pork and tortilla chips into dinner-worthy nachos.