YOUR SOLIN GENERATED RECIPE
Smoky Pulled Pork Nachos with Zesty Crema
Slow-roasted pulled pork piled onto crispy baked corn chips and topped with a bright, zesty lime crema for a smoky and satisfying crunch.
INGREDIENTS
4 oz Cooked pulled pork
0.25 oz Baked corn tortilla chips
0.25 cup Cooked black beans
0.25 oz Shredded sharp cheddar cheese
0.25 cup Non-fat plain Greek yogurt
1 tsp 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
1 tbsp Sliced jalapeño
2 tbsp Diced red onion
PREPARATION
Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
Spread the baked corn tortilla chips in a single layer on the prepared baking sheet.
In a small bowl, toss the cooked pulled pork with smoked paprika, garlic powder, sea salt, and black pepper until well coated.
Evenly distribute the seasoned pork and cooked black beans over the chips, then sprinkle with the shredded sharp cheddar cheese.
Bake for 8 to 10 minutes until the cheese is melted and the edges of the chips are slightly toasted.
While the nachos bake, whisk together the non-fat plain Greek yogurt and lime juice in a small ramekin to create the zesty crema.
Remove the nachos from the oven and garnish with diced red onion, sliced jalapeño, and fresh cilantro.
Drizzle the zesty lime crema over the top and serve immediately.