Name: Pulled Pork Nachos with Pickled Jalapeños
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz cooked pork shoulder; 0.25 oz corn tortilla chips; 0.25 cup black beans; 0.25 oz sharp cheddar cheese; 2 tbsp nonfat Greek yogurt; 1 tbsp pickled jalapeños; 2 tbsp red onion; 2 tbsp tomato; 1 tsp fresh cilantro; 1 tsp lime juice; 0.25 tsp cumin; 0.25 tsp chili powder; 0.25 tsp sea salt

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

Slow-roasted pulled pork layered over crispy corn chips with melted cheddar and tangy pickled jalapeños for a smoky, savory crunch in every bite.

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NUTRITION

Protein

41.3g

Fat

22.9g

Carbs

22.5g

SERVINGS

1 serving

INGREDIENTS

3.5 oz cooked pork shoulder

0.25 oz corn tortilla chips

0.25 cup black beans

0.25 oz sharp cheddar cheese

2 tbsp nonfat Greek yogurt

1 tbsp pickled jalapeños

2 tbsp red onion

2 tbsp tomato

1 tsp fresh cilantro

1 tsp lime juice

0.25 tsp cumin

0.25 tsp chili powder

0.25 tsp sea salt

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PREPARATION

1
Preheat oven to 400°F (200°C).
2
In a small bowl, toss the shredded pork with cumin, chili powder, and sea salt.
3
Arrange corn tortilla chips in a single layer on a parchment-lined baking sheet.
4
Top chips evenly with the seasoned pork, black beans, and shredded cheddar cheese.
5
Bake for 5-7 minutes until the cheese is melted and bubbly.
6
Remove from oven and top with diced red onion, tomato, and pickled jalapeños.
7
Drizzle with lime juice and garnish with fresh cilantro.
8
Serve with a dollop of Greek yogurt on the side.