Name: BBQ 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 shoulder; 0.25 oz Corn tortilla chips; 0.25 oz Sharp cheddar cheese; 0.25 cup Black beans; 1 tbsp Unsweetened BBQ sauce; 2 tbsp Plain Greek yogurt; 1 tbsp Pickled jalapeños; 1 tbsp Red onion; 1 tbsp 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

Slow-roasted pulled pork layered over crisp corn tortillas with melted sharp cheddar and tangy pickled jalapeños for a smoky, satisfying crunch.

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NUTRITION

Protein

36.2g

Fat

18.8g

Carbs

25.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Cooked pulled pork shoulder

0.25 oz Corn tortilla chips

0.25 oz Sharp cheddar cheese

0.25 cup Black beans

1 tbsp Unsweetened BBQ sauce

2 tbsp Plain Greek yogurt

1 tbsp Pickled jalapeños

1 tbsp Red onion

1 tbsp Fresh cilantro

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
2
In a small mixing bowl, toss the shredded cooked pulled pork with the unsweetened BBQ sauce, sea salt, and black pepper until evenly coated.
3
Spread the corn tortilla chips in a single layer on the prepared baking sheet.
4
Evenly distribute the seasoned pulled pork and the rinsed black beans over the chips.
5
Sprinkle the shredded sharp cheddar cheese over the pork and bean layer.
6
Place the baking sheet in the oven and bake for 5 to 7 minutes, or until the cheese is completely melted and bubbly.
7
Remove from the oven and immediately top with the diced red onion and pickled jalapeños.
8
Garnish with fresh chopped cilantro and a dollop of plain Greek yogurt before serving.