Name: BBQ Pulled Pork Nachos with Pickled Jalapeños
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz cooked pulled pork shoulder; 0.5 oz organic corn tortilla chips; 0.5 oz sharp cheddar cheese; 2 tbsp sugar-free BBQ sauce; 0.25 cup pickled jalapeños; 2 tbsp red onion; 1 tbsp fresh cilantro; 2 tbsp plain Greek yogurt; 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 piled onto crisp corn chips and topped with melted cheddar and tangy pickled jalapeños for a smoky, satisfying crunch.

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NUTRITION

Protein

48.0g

Fat

34.7g

Carbs

21.2g

SERVINGS

1 serving

INGREDIENTS

5 oz cooked pulled pork shoulder

0.5 oz organic corn tortilla chips

0.5 oz sharp cheddar cheese

2 tbsp sugar-free BBQ sauce

0.25 cup pickled jalapeños

2 tbsp red onion

1 tbsp fresh cilantro

2 tbsp plain Greek yogurt

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 cooked pulled pork with the sugar-free BBQ sauce, sea salt, and black pepper until evenly coated.
3
Spread the organic corn tortilla chips in a single layer across the prepared baking sheet.
4
Distribute the BBQ pork and finely diced red onion evenly over the chips.
5
Sprinkle the shredded sharp cheddar cheese over the pork and chips.
6
Bake for 5 to 7 minutes, or until the cheese is completely melted and the edges of the chips are lightly toasted.
7
Remove from the oven and garnish with pickled jalapeños and fresh cilantro.
8
Finish with a dollop of plain Greek yogurt on top as a high-protein alternative to sour cream.