Name: Smoky Pulled Pork Nachos with Zesty Crema
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Cooked pork shoulder; 0.5 oz Sharp cheddar cheese; 1 cup Mini bell peppers; 0.25 cup Non-fat 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; 1 tbsp Fresh cilantro; 0.25 cup Red onion; 1 tbsp Pickled jalapeños

Smoky Pulled Pork Nachos with Zesty Crema

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Smoky Pulled Pork Nachos with Zesty Crema

Slow-roasted pulled pork layered over crisp mini bell pepper chips, topped with melted sharp cheddar and a tangy, zesty crema for a vibrant finish.

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NUTRITION

Protein

36.1g

Fat

21g

Carbs

15.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Cooked pork shoulder

0.5 oz Sharp cheddar cheese

1 cup Mini bell peppers

0.25 cup Non-fat 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

1 tbsp Fresh cilantro

0.25 cup Red onion

1 tbsp Pickled jalapeños

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Slice the mini bell peppers in half lengthwise and remove any seeds to create small boat-shaped chips.
3
Arrange the pepper halves on the baking sheet in a single layer, cut-side up.
4
Evenly distribute the cooked pulled pork into each pepper half and sprinkle with shredded sharp cheddar cheese.
5
Bake for 8 to 10 minutes until the cheese is melted and bubbly and the peppers are slightly softened but still crisp.
6
In a small bowl, whisk together the Greek yogurt, lime juice, smoked paprika, and garlic powder until smooth.
7
Remove the nachos from the oven and garnish with diced red onion, pickled jalapeños, and fresh cilantro.
8
Drizzle the zesty yogurt crema over the top and serve immediately while hot.