Name: Pulled Pork Nachos with Pickled Jalapeños
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz pulled pork shoulder; 0.25 oz corn tortilla chips; 0.25 cup black beans; 0.25 oz sharp cheddar cheese; 2 tbsp pickled jalapeños; 2 tbsp plain Greek yogurt; 0.25 cup fresh salsa; 1 tbsp fresh cilantro; 0.5 whole lime; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 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

Crispy corn tortillas topped with tender shredded pork and melted cheddar, finished with a zesty kick from tangy pickled jalapeños.

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NUTRITION

Protein

31.1g

Fat

31.5g

Carbs

27.7g

SERVINGS

1 serving

INGREDIENTS

4 oz pulled pork shoulder

0.25 oz corn tortilla chips

0.25 cup black beans

0.25 oz sharp cheddar cheese

2 tbsp pickled jalapeños

2 tbsp plain Greek yogurt

0.25 cup fresh salsa

1 tbsp fresh cilantro

0.5 whole lime

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp chili powder

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
In a small bowl, toss the cooked pulled pork with chili powder, 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 rinsed black beans over the chips.
5
Sprinkle the shredded sharp cheddar cheese over the top, ensuring even coverage for maximum melt.
6
Bake in the oven for 8 to 10 minutes, or until the cheese is bubbly and the edges of the chips are lightly toasted.
7
Remove from the oven and top with pickled jalapeños, fresh salsa, and dollops of plain Greek yogurt as a high-protein sour cream substitute.
8
Garnish with fresh cilantro and a squeeze of lime juice before serving immediately.