Name: Pulled Pork Nachos with Chipotle Crema
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz pork shoulder; 10 whole mini bell peppers; 0.25 oz sharp cheddar cheese; 0.25 cup non-fat Greek yogurt; 1 tsp chipotle peppers in adobo; 1 tbsp lime juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp fresh cilantro

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 Chipotle Crema

Slow-roasted pulled pork piled onto crisp mini bell pepper halves, topped with melted sharp cheddar and a smoky, velvety chipotle crema.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

39.8g

Fat

34.3g

Carbs

23.4g

SERVINGS

1 serving

INGREDIENTS

6 oz pork shoulder

10 whole mini bell peppers

0.25 oz sharp cheddar cheese

0.25 cup non-fat Greek yogurt

1 tsp chipotle peppers in adobo

1 tbsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh cilantro

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
2
Slice the mini bell peppers in half lengthwise and remove any seeds or ribs to create small boats.
3
In a bowl, toss the shredded cooked pork shoulder with sea salt, black pepper, and garlic powder until evenly coated.
4
Arrange the pepper halves on the prepared baking sheet with the cut side facing up.
5
Fill each pepper half generously with the seasoned pulled pork and top with the shredded sharp cheddar cheese.
6
Bake for 8 to 10 minutes until the peppers are slightly softened and the cheese is bubbly and golden brown.
7
While the nachos bake, whisk together the Greek yogurt, minced chipotle peppers, and lime juice in a small bowl until smooth.
8
Remove the nachos from the oven, drizzle with the chipotle crema, and garnish with freshly chopped cilantro before serving.