YOUR SOLIN GENERATED RECIPE
Smoky Pulled Pork Nachos with Zesty Crema
Oven-baked bell pepper 'chips' topped with tender smoked pork and melted cheddar, finished with a bright and zesty lime crema.
INGREDIENTS
4.5 oz pork shoulder
1 cup bell pepper
0.25 oz sharp cheddar cheese
0.25 cup nonfat Greek yogurt
1 tbsp lime juice
0.25 tsp smoked paprika
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
2 tbsp fresh cilantro
2 tbsp red onion
0.25 tsp olive oil
PREPARATION
Preheat oven to 400°F and line a large baking sheet with parchment paper.
Slice the bell peppers into wide, chip-like triangles and arrange them in a single layer on the prepared sheet.
In a medium skillet over medium-high heat, add olive oil and sauté the pulled pork with smoked paprika, garlic powder, sea salt, and black pepper until the edges are slightly crispy.
Distribute the seasoned pork evenly over the bell pepper chips and sprinkle with the shredded sharp cheddar cheese.
Bake for 6 to 8 minutes until the cheese is bubbly and the peppers are tender yet still hold their shape.
While the nachos bake, whisk together the nonfat Greek yogurt and lime juice in a small bowl until the crema is smooth and pourable.
Remove the nachos from the oven, drizzle with the zesty lime crema, and garnish with diced red onion and fresh cilantro before serving.