NUTRITION

SERVINGS

INGREDIENTS

3 oz cooked pulled pork shoulder

1.5 cup bell pepper

0.25 oz sharp cheddar cheese

0.13 whole avocado

2 tbsp non-fat Greek yogurt

1 tbsp lime juice

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp red onion

1 tbsp fresh cilantro

1 tbsp pickled jalapeños

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Slice the bell peppers into wide, flat pieces to serve as the 'chips' and arrange them in a single layer on the baking sheet.

• 3

  Evenly distribute the shredded pulled pork over the pepper slices and season with garlic powder, smoked paprika, sea salt, and black pepper.

• 4

  Sprinkle the shredded cheddar cheese over the pork and peppers, then bake for 8-10 minutes until the cheese is melted and bubbly.

• 5

  While the nachos bake, combine the avocado, Greek yogurt, and lime juice in a small bowl, mashing with a fork until the crema is smooth.

• 6

  Remove the nachos from the oven and top with diced red onion, fresh cilantro, and pickled jalapeños.

• 7

  Drizzle the zesty avocado crema over the hot nachos and serve immediately.