Name: Smoky Pulled Pork Nachos with Zesty Avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Pulled pork shoulder; 2 medium Bell peppers; 0 oz Sharp cheddar cheese; 0 whole Avocado; 0.25 cup 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

Smoky Pulled Pork Nachos with Zesty Avocado

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 Avocado

Baked pulled pork and melted cheddar over crisp bell pepper 'chips' topped with a zesty avocado mash for a satisfyingly smoky crunch.

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NUTRITION

Protein

39.6g

Fat

25.6g

Carbs

18.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Pulled pork shoulder

2 medium Bell peppers

0 oz Sharp cheddar cheese

0 whole Avocado

0.25 cup 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

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Slice bell peppers into wide, chip-sized wedges and arrange them in a single layer on the sheet.
3
Season the pulled pork shoulder with smoked paprika and garlic powder, then distribute evenly over the pepper wedges.
4
Sprinkle shredded sharp cheddar cheese over the pork and peppers.
5
Bake for 8-10 minutes until the cheese is bubbly and the peppers are slightly tender but still crisp.
6
While baking, mash the avocado with lime juice, sea salt, and black pepper in a small bowl.
7
Remove nachos from the oven and top with dollops of plain Greek yogurt and the zesty avocado mash.
8
Garnish with fresh cilantro and serve immediately.