NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked pork shoulder

0.25 oz corn tortilla chips

4 medium mini bell peppers

0.25 cup nonfat plain Greek yogurt

1 tbsp lime juice

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.13 whole avocado

2 tbsp fresh salsa

1 tbsp cilantro

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F and line a large baking sheet with parchment paper.

• 2

  Slice the mini bell peppers in half lengthwise, removing any seeds and stems to create small pepper 'boats'.

• 3

  Spread the corn tortilla chips and bell pepper halves in a single layer across the baking sheet.

• 4

  Evenly distribute the shredded cooked pork shoulder over the chips and peppers.

• 5

  Place the tray in the oven and bake for 8-10 minutes until the pork is heated through and the peppers are slightly softened.

• 6

  In a small mixing bowl, whisk together the Greek yogurt, lime juice, garlic powder, and smoked paprika until smooth to create the zesty crema.

• 7

  Remove the nachos from the oven and top with the fresh salsa and sliced avocado.

• 8

  Drizzle the zesty crema over the entire tray and garnish with fresh cilantro, sea salt, and black pepper before serving.