Name: BBQ Pulled Pork Nachos with Pickled Jalapeños
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Cooked shredded pork tenderloin; 1 oz Baked corn tortilla chips; 0.5 oz Shredded sharp cheddar cheese; 1 tbsp Sugar-free BBQ sauce; 2 tbsp Nonfat Greek yogurt; 0.25 cup Pickled jalapeños; 2 tbsp Diced red onion; 2 tbsp Chopped fresh cilantro; 0.25 tsp Sea salt; 0.25 tsp Black pepper

BBQ 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

BBQ Pulled Pork Nachos with Pickled Jalapeños

Tender shredded pork tenderloin baked over crisp corn chips with melted cheddar and tangy pickled jalapeños for a smoky and satisfying bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

44.3g

Fat

12.1g

Carbs

31.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Cooked shredded pork tenderloin

1 oz Baked corn tortilla chips

0.5 oz Shredded sharp cheddar cheese

1 tbsp Sugar-free BBQ sauce

2 tbsp Nonfat Greek yogurt

0.25 cup Pickled jalapeños

2 tbsp Diced red onion

2 tbsp Chopped fresh cilantro

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
In a small bowl, toss the shredded pork tenderloin with sugar-free BBQ sauce, sea salt, and black pepper.
3
Spread the baked corn tortilla chips in an even layer on the prepared baking sheet.
4
Top the chips with the seasoned pork and sprinkle the shredded sharp cheddar cheese over the top.
5
Bake for 5-6 minutes until the cheese is bubbly and the chips are lightly toasted.
6
Remove from the oven and garnish with diced red onion, pickled jalapeños, and fresh cilantro.
7
Serve immediately with a side of nonfat Greek yogurt for dipping or dolloping.