YOUR SOLIN GENERATED RECIPE
Sheet Pan Pulled Pork Nachos with Fresh Pico and Creamy Avocado
Enjoy a freshly crafted plate of nachos featuring tender pulled pork, crunchy baked tortilla chips, zesty pico de gallo, and a drizzle of creamy avocado. This vibrant dish offers a satisfying balance of flavors and textures, perfect as a wholesome meal any time of day.
INGREDIENTS
4 oz Pulled Pork
1 oz Baked Tortilla Chips
1/2 cup Fresh Pico de Gallo
1/4 Avocado
1/4 cup Shredded Cheddar Cheese
PREPARATION
Preheat your sheet pan in the oven to 375°F to ensure even crisping of the chips.
Lightly spread the baked tortilla chips on the sheet pan to form a single layer.
Evenly distribute the warmed pulled pork over the chips.
Spoon the fresh pico de gallo over the pork and chips, ensuring each bite gets a mix of flavors.
Drizzle creamy mashed avocado over the top. To prepare, mash the quarter avocado with a pinch of salt and a squeeze of lime if desired.
Sprinkle the shredded cheddar cheese evenly across the nachos.
Return the sheet pan to the oven for 5-7 minutes, just until the cheese melts and everything is warmed through.
Remove from the oven, give a gentle toss if desired, and serve immediately.