NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Cooked pulled pork shoulder

0.5 oz Organic corn tortilla chips

0.25 oz Grass-fed cheddar cheese

1 medium Jalapeño

0.25 cup Plain non-fat Greek yogurt

2 tbsp Fresh salsa

1 tbsp Fresh cilantro

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  In a small mixing bowl, toss the shredded pulled pork with the sea salt, black pepper, and smoked paprika until evenly seasoned.

• 3

  Spread the organic corn tortilla chips in a single layer across the prepared baking sheet.

• 4

  Distribute the seasoned pulled pork evenly over the chips and sprinkle the shredded grass-fed cheddar cheese on top.

• 5

  Remove the seeds from the jalapeño if less heat is desired, then slice it into thin rounds and scatter them over the cheese.

• 6

  Bake for 8 to 10 minutes until the cheese is melted and bubbling and the chips are lightly toasted.

• 7

  Remove the tray from the oven and top the nachos with dollops of plain Greek yogurt and fresh salsa.

• 8

  Finish by sprinkling with freshly chopped cilantro and serve immediately while hot and crispy.