Name: Pulled Pork Nachos with Pickled Jalapeños
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Pork shoulder; 10 whole Baked corn chips; 0.5 oz Sharp cheddar cheese; 0.25 cup Black beans; 2 tbsp Pickled jalapeños; 2 tbsp Fresh salsa; 1 tbsp Fresh cilantro; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

Pulled Pork Nachos with Pickled Jalapeños

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pulled Pork Nachos with Pickled Jalapeños

Oven-baked corn chips topped with tender shredded pork, melted cheddar, and tangy pickled jalapeños for a savory and satisfying crunch.

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NUTRITION

Protein

39.3g

Fat

48.1g

Carbs

36.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork shoulder

10 whole Baked corn chips

0.5 oz Sharp cheddar cheese

0.25 cup Black beans

2 tbsp Pickled jalapeños

2 tbsp Fresh salsa

1 tbsp Fresh cilantro

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
2
Arrange the baked corn chips in a single layer on the prepared baking sheet.
3
In a small mixing bowl, toss the shredded pork shoulder with the sea salt, black pepper, and garlic powder until evenly coated.
4
Evenly distribute the seasoned pork and the rinsed black beans over the layer of chips.
5
Sprinkle the shredded sharp cheddar cheese over the pork and beans.
6
Place the baking sheet in the oven and bake for 5 to 7 minutes until the cheese is completely melted and bubbly.
7
Remove from the oven and garnish with the pickled jalapeños, fresh salsa, and chopped cilantro before serving immediately.