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 pulled pork shoulder; 1.5 cups bell peppers; 0.25 oz sharp cheddar cheese; 0.25 cup non-fat Greek yogurt; 1 tsp lime juice; 0.25 tsp smoked paprika; 0.25 tsp garlic powder; 1 tbsp fresh cilantro; 0.25 tsp sea salt; 0.25 tsp black pepper

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

Tender smoky pulled pork layered over crispy bell pepper 'chips' and melted cheddar, topped with a bright, zesty lime crema.

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NUTRITION

Protein

35.2g

Fat

19.0g

Carbs

20.1g

SERVINGS

1 serving

INGREDIENTS

3 oz cooked pulled pork shoulder

1.5 cups bell peppers

0.25 oz sharp cheddar cheese

0.25 cup non-fat Greek yogurt

1 tsp lime juice

0.25 tsp smoked paprika

0.25 tsp garlic powder

1 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Slice the bell peppers into wide triangle shapes to resemble sturdy chips and arrange them in a single layer on the baking sheet.
3
Evenly distribute the shredded pulled pork over the pepper slices and season with smoked paprika and garlic powder.
4
Sprinkle the shredded sharp cheddar cheese over the pork and peppers.
5
Bake for 8-10 minutes until the peppers are slightly tender and the cheese has melted into a bubbly, golden layer.
6
While the nachos bake, whisk together the Greek yogurt, lime juice, sea salt, and black pepper in a small bowl to create the crema.
7
Remove the tray from the oven, drizzle the zesty crema over the top, and garnish with fresh chopped cilantro before serving.