NUTRITION

SERVINGS

INGREDIENTS

3 oz pork shoulder

1 cup mini bell peppers

1 oz sharp cheddar cheese

0.5 cup plain 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

PREPARATION

• 1

  Preheat your oven broiler to high and line a baking sheet with parchment paper.

• 2

  Slice the mini bell peppers in half lengthwise, removing any seeds, and arrange them in a single layer on the prepared sheet.

• 3

  Evenly distribute the shredded pork shoulder over the pepper halves and sprinkle with garlic powder, smoked paprika, sea salt, and black pepper.

• 4

  Top the pork with the shredded sharp cheddar cheese and place under the broiler for 3-5 minutes until the cheese is bubbly and golden.

• 5

  While the nachos broil, whisk together the Greek yogurt and lime juice in a small bowl until smooth.

• 6

  Remove the nachos from the oven and garnish with diced red onion, pickled jalapeños, fresh cilantro, and a drizzle of the zesty lime crema.