YOUR SOLIN GENERATED RECIPE
Smoky Pulled Pork Nachos with Zesty Crema
Slow-roasted pulled pork and black beans piled onto crunchy bell pepper chips and toasted tortillas, finished with a bright, velvety lime crema.
INGREDIENTS
2.25 oz Pork shoulder
0.5 cup Black beans
1 cup Bell pepper
0.5 medium Corn tortilla
0.5 oz Sharp cheddar cheese
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
1 tbsp Pickled jalapeños
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Slice the bell pepper into wide, chip-sized strips and cut the corn tortilla into four small triangles.
Arrange the bell pepper strips and tortilla triangles in a single layer on the baking sheet and toast for 5-7 minutes until the tortilla is crisp.
Spread the cooked pulled pork and rinsed black beans evenly over the pepper and tortilla base, then sprinkle with shredded sharp cheddar cheese.
Bake for another 5 minutes or until the cheese is completely melted and bubbling.
While the nachos bake, whisk together the Greek yogurt, lime juice, smoked paprika, garlic powder, sea salt, and black pepper in a small bowl to create the crema.
Remove the nachos from the oven, drizzle with the zesty crema, and garnish with fresh cilantro and pickled jalapeños before serving.