Name: Smoky 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 pulled pork shoulder; 0.25 oz Corn tortilla chips; 0.25 cup Canned black beans; 0.25 oz Sharp cheddar cheese; 0.25 cup Plain Greek yogurt; 1 tbsp Pickled jalapeños; 1 tbsp Fresh cilantro; 0.25 cup Tomato salsa; 0.25 tsp Smoked paprika; 0.25 tsp Garlic powder; 0.25 tsp Sea salt

Smoky 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

Smoky Pulled Pork Nachos with Pickled Jalapeños

Slow-roasted pork shoulder piled onto crunchy corn chips with melted cheddar and zesty pickled jalapeños for a smoky, satisfying crunch.

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NUTRITION

Protein

44.6g

Fat

27.5g

Carbs

25.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Cooked pulled pork shoulder

0.25 oz Corn tortilla chips

0.25 cup Canned black beans

0.25 oz Sharp cheddar cheese

0.25 cup Plain Greek yogurt

1 tbsp Pickled jalapeños

1 tbsp Fresh cilantro

0.25 cup Tomato salsa

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

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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 mixing bowl, toss the cooked pulled pork with the smoked paprika, garlic powder, and sea salt until evenly coated.
3
Spread the corn tortilla chips in a single layer across the prepared baking sheet.
4
Evenly distribute the seasoned pork, rinsed black beans, and shredded cheddar cheese over the chips.
5
Bake for 8 to 10 minutes until the cheese is fully melted and the edges of the chips are lightly toasted.
6
Remove from the oven and top with the tomato salsa, pickled jalapeños, and a dollop of Greek yogurt as a high-protein sour cream alternative.
7
Garnish with fresh cilantro and serve immediately while hot.