YOUR SOLIN GENERATED RECIPE
Sheet Pan Pulled Pork Nachos with Fresh Salsa
Enjoy a vibrant plate of homemade nachos topped with tender pulled pork and a zesty, fresh salsa. This dish balances smoky, slow-cooked pork with crisp tortilla chips and a lively mix of tomatoes, red onion, cilantro, and jalapeño, all brightened by a squeeze of lime.
INGREDIENTS
6 oz Pulled Pork (170g)
1 oz Tortilla Chips (28g)
1 medium Tomato (120g)
1 small Red Onion (30g)
A small bunch of Fresh Cilantro (5g)
1 medium Jalapeño (15g)
1 Tbsp Lime Juice (15g)
PREPARATION
Preheat your sheet pan in the oven to 400°F.
Spread a single layer of tortilla chips evenly across the pan.
Top the chips with the warm pulled pork, ensuring even distribution.
In a bowl, combine diced tomato, finely chopped red onion, minced jalapeño, and torn cilantro leaves.
Drizzle the salsa mixture with lime juice, season lightly with salt and pepper, and stir to combine.
Spoon the fresh salsa generously over the pork and chips.
Return the assembled nachos to the oven for 5-7 minutes just to warm everything together.
Remove from the oven and serve immediately, enjoying the blend of warm, smoky pork with crisp, zesty salsa.