Name: Pulled Pork Nachos with Pickled Jalapeños
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz cooked pulled pork; 2 large bell peppers; 0.5 oz sharp cheddar cheese; 0.13 cup plain Greek yogurt; 2 tbsp pickled jalapeños; 1 tbsp fresh cilantro; 0.5 medium lime; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp chili 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-roasted bell pepper chips topped with tender pulled pork and melted sharp cheddar, finished with a zesty dollop of Greek yogurt and tangy pickled jalapeños.

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NUTRITION

Protein

36.3g

Fat

23.8g

Carbs

36.1g

SERVINGS

1 serving

INGREDIENTS

3 oz cooked pulled pork

2 large bell peppers

0.5 oz sharp cheddar cheese

0.13 cup plain Greek yogurt

2 tbsp pickled jalapeños

1 tbsp fresh cilantro

0.5 medium lime

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp chili powder

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
2
Slice the bell peppers into wide, sturdy triangles to serve as the base for your nachos.
3
Arrange the pepper triangles in a single layer on the baking sheet and season with sea salt, black pepper, and chili powder.
4
Evenly distribute the cooked pulled pork over the pepper chips, then sprinkle with the shredded sharp cheddar cheese.
5
Bake for 8 to 10 minutes until the cheese is melted and bubbly and the peppers are slightly softened but still crisp.
6
Remove from the oven and garnish with the pickled jalapeños and freshly chopped cilantro.
7
Serve immediately with a dollop of Greek yogurt and a squeeze of fresh lime juice over the top.