Name: Smoky Pulled Pork Nachos with Jalapeños
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Cooked pulled pork shoulder; 0.13 oz Corn tortilla chips; 0.25 oz Sharp cheddar cheese; 0.25 cup Black beans; 1 tbsp Pickled jalapeños; 2 tbsp Red onion; 2 tbsp Roma tomato; 1 tbsp Fresh cilantro; 0.25 tsp Smoked paprika; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 Jalapeños

Baked corn chips topped with tender shredded pork and melted cheddar cheese, finished with zesty jalapeños for a smoky and satisfying crunch.

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NUTRITION

Protein

49.5g

Fat

30.4g

Carbs

19.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Cooked pulled pork shoulder

0.13 oz Corn tortilla chips

0.25 oz Sharp cheddar cheese

0.25 cup Black beans

1 tbsp Pickled jalapeños

2 tbsp Red onion

2 tbsp Roma tomato

1 tbsp Fresh cilantro

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper for easy cleanup.
2
In a small mixing bowl, toss the pre-cooked shredded pork with smoked paprika, garlic powder, sea salt, and black pepper until evenly coated.
3
Spread the corn tortilla chips in a single layer across the prepared baking sheet.
4
Evenly distribute the seasoned pork and the rinsed black beans over the chips.
5
Sprinkle the shredded sharp cheddar cheese over the pork and bean layer.
6
Bake for 5 to 8 minutes, or until the cheese is completely melted and bubbly and the chips are lightly toasted.
7
Remove from the oven and immediately top with the diced red onion, diced Roma tomato, and pickled jalapeños.
8
Garnish the nachos with freshly chopped cilantro and serve immediately.