Oven Nachos with Ground Cherry Salsa

Nothing beats a one pan dinner especially one that assembles quickly and comes out crispy!

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1 pack Madre Masa tortillas
1 tin carnitas (or 2 cups shredded pork or chicken) or cooked black beans
1 bag baby kale
4-6 oz Farm County Michigan Jack, grated
8 oz ground cherry salsa verde
1 clam micro cilantro
2 scallions, sliced thinly


  1. Heat oven to 400F
  2. Cut the tortillas into wedges and toss with a big glug of neutral oil
  3. Lay 3/4 of the tortillas across a baking sheet
  4. Dress the baby kale with a big glug of neutral oil and sprinkle of salt
  5. Top with 3/4 of the carnita meat and baby kale
  6. Sprinkle half grated cheese all over
  7. Repeat with the remaining ingredients finishing with the rest of the Michigan Jack
  8. Bake until the tortillas are crispy at the edges, the meat is warm, and the cheese is melted, about 25 minutes
  9. Remove from the oven and spoon the ground cherry salsa all over
  10. Finish with a hefty scattering of microcilantro and scallion