Loaded BBQ Pulled Jackfruit Nachos

These vegetarian BBQ Jackfruit Nachos are absolutely brimming with flavor between the cheddar cheese, perfectly tender pulled jackfruit, and endless topping options. My top tip for tenderizing and shredding canned jackfruit is shared below!

Think pulled BBQ jackfruit laying on a bed of cheesy, crunchy chips, then finished with all your favorite toppings. Plus, it’s super easy to whip up, making it one of my go-to gameday appetizers.

Yet, while they’re super quick and easy, they are still bursting with flavor (something I seek as a busy mom who doesn’t settle for subpar taste).

I first fell in love with BBQ Jackfruit at a local food spot in Orlando and have since been using it as a vegetarian alternative in these nachos and these 5-Ingredient BBQ Jackfruit Quesadillas.

BBQ Jackfruit Nachos Ingredient Highlights

---

You’ll need canned young green jackfruit. It comes in brine, so you’ll drain and thoroughly rinse it.

The texture of jackfruit closely resembles shredded chicken or pork. The taste on its own is subtly sweet but very mild. Like tofu, jackfruit takes on flavor very well, making it a great meat substitute.

Yellow onion preferred, but red, white, and sweet work as well.

Use your favorite BBQ sauce! I’ll include a recipe for my homemade version in the recipe card, but when I’m not up for that, I usually use Sweet Baby Ray’s Original.

You can shred the cheddar cheese from a block (preferred for best melt-factor) or buy pre-shredded for a shortcut.

As for the toppings, the possibilities are really endless here!

Spice it up with some hot peppers, add some crunch with diced red onion, or add a creamy element with avocado. Whatever you typically like to include in your unique nacho recipe!

I highly encourage you to get creative here. Maybe even use this as a “clean out the fridge” meal to avoid waste. Whatever you choose, have fun with it!

BBQ Jackfruit Nachos Tips and Tricks

---

How to Make Nachos with Pulled BBQ Jackfruit

Make sure to drain and rinse the jackfruit before heating it on the stove, to start with the most neutral flavor, allowing you to have more control over the final product.

I use a sieve to drain and rinse, and it works perfectly!

In order to get that perfect meaty texture, add the jackfruit to a large pot with about 10 cups of boiling water and boil until tender.

You’ll know it’s ready when you can easily shred it with a fork.

This brings us to the next step. Drain the boiling water out and add your jackfruit to a large plate or cutting board. Then, use two forks to pull apart and shred the pieces of jackfruit.

Then add your diced onions and BBQ sauce. Toss until everything is coated, and you’ll be ready to bake it with your nachos!

Spread your tortilla chips out on a baking sheet or cast iron.

Then, load the chips up with cheese and scoop your BBQ jackfruit on top. If there are any other toppings you want warmed, you can add them now, too. I usually throw them on top once the nachos are out of the oven.

Now you’ll bake them just until the cheese is melted. It shouldn’t take longer than 5 minutes.

Storing and Reheating Leftover Jackfruit Nachos

Cover the nachos up and keep them stored in the refrigerator for two days.

To reheat, bring your oven up to 375°F and stick them on the top rack until the cheese gets melty again and the jackfruit is heated all the way through. This should take 8-10 minutes.

Keep in mind that the chips may not get as crispy as they once were. It’s best to store leftover BBQ jackfruit separately. It will last up to 5 days in an airtight container in your refrigerator.