YOUR SOLIN GENERATED RECIPE
Smoky Pulled Pork Nachos with Pickled Jalapeños
Crispy grain-free chips topped with tender slow-cooked pork and melted cheddar, finished with a vibrant pop of tangy pickled jalapeños.
INGREDIENTS
5 oz cooked pulled pork shoulder
0.25 oz grain-free tortilla chips
0.25 oz shredded grass-fed cheddar cheese
0.25 cup canned black beans
0.25 cup diced red bell pepper
2 tbsp pickled jalapeños
2 tbsp non-fat Greek yogurt
1 tbsp fresh cilantro
0.25 tsp smoked paprika
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
In a small bowl, toss the shredded cooked pork with smoked paprika, garlic powder, sea salt, and black pepper until well coated.
Spread the grain-free tortilla chips in an even layer on the prepared baking sheet.
Distribute the seasoned pork, black beans, and diced red bell pepper evenly over the chips.
Sprinkle the shredded grass-fed cheddar cheese over the top, ensuring even coverage for maximum melt.
Bake for 8-10 minutes until the cheese is bubbly and the edges of the chips are lightly toasted.
Remove from the oven and top with pickled jalapeños and a dollop of Greek yogurt.
Garnish with fresh cilantro and serve immediately while the cheese is gooey and warm.