Name: Smoky Pulled Pork Nachos with Zesty Crema
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz pork shoulder; 2 cup bell peppers; 0.25 cup black beans; 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; 0.25 tsp sea salt; 1 tbsp fresh cilantro; 1 tbsp sliced 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

Baked bell pepper 'chips' topped with tender pulled pork and melted cheese, finished with a cooling lime-infused Greek yogurt crema that provides a bright, tangy contrast.

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NUTRITION

Protein

34.8g

Fat

24.7g

Carbs

35.9g

SERVINGS

1 serving

INGREDIENTS

4 oz pork shoulder

2 cup bell peppers

0.25 cup black beans

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

0.25 tsp sea salt

1 tbsp fresh cilantro

1 tbsp sliced 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 bell peppers into wide, chip-sized triangles and arrange them in a single layer on the prepared baking sheet.
3
In a small bowl, toss the cooked pulled pork with smoked paprika, garlic powder, and sea salt until evenly coated.
4
Distribute the seasoned pork and rinsed black beans over the bell pepper chips, then sprinkle the shredded cheddar cheese on top.
5
Bake for 8-10 minutes, or until the peppers are slightly tender and the cheese is melted and bubbly.
6
While the nachos bake, whisk together the Greek yogurt and lime juice in a small ramekin to create the zesty crema.
7
Remove the nachos from the oven, drizzle with the lime crema, and garnish with fresh cilantro and jalapeño slices before serving.