NUTRITION

SERVINGS

INGREDIENTS

5 oz pork shoulder

2 medium bell peppers

1 oz sharp cheddar cheese

0.25 cup fresh salsa

1 tbsp pickled jalapenos

1 tbsp fresh cilantro

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Slice the bell peppers into large, nacho-sized triangles, removing all seeds and ribs.

• 3

  Arrange the pepper triangles in a single layer on the prepared baking sheet to act as your chips.

• 4

  In a mixing bowl, toss the shredded cooked pork shoulder with the smoked paprika, garlic powder, cumin, sea salt, and black pepper until well coated.

• 5

  Evenly distribute the seasoned pork over the bell pepper slices.

• 6

  Sprinkle the shredded sharp cheddar cheese over the pork and peppers.

• 7

  Bake for 8 to 10 minutes until the cheese is melted and bubbly and the peppers are slightly tender but still maintain their crunch.

• 8

  Remove from the oven and garnish with fresh salsa, pickled jalapenos, and chopped cilantro before serving immediately serving.