Name: Pulled Pork Nachos with Pickled Jalapeños
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 whole mini sweet peppers; 3 oz cooked pulled pork; 0.5 oz sharp cheddar cheese; 0.13 cup plain Greek yogurt; 1 tbsp pickled jalapeños; 2 tbsp fresh salsa; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp chili powder; 0.25 tsp garlic 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

Mini sweet peppers roasted until tender-crisp and topped with savory pulled pork and melted sharp cheddar for a vibrant and satisfying crunch.

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NUTRITION

Protein

33.4g

Fat

22.8g

Carbs

17.7g

SERVINGS

1 serving

INGREDIENTS

10 whole mini sweet peppers

3 oz cooked pulled pork

0.5 oz sharp cheddar cheese

0.13 cup plain Greek yogurt

1 tbsp pickled jalapeños

2 tbsp fresh salsa

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp chili powder

0.25 tsp garlic powder

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Slice the mini sweet peppers in half lengthwise and remove any seeds or ribs to create small boats.
3
In a medium bowl, toss the cooked pulled pork with the sea salt, black pepper, chili powder, and garlic powder until evenly coated.
4
Arrange the pepper halves on the prepared baking sheet cut-side up and fill each one generously with the seasoned pulled pork.
5
Sprinkle the shredded sharp cheddar cheese evenly over the pork-filled peppers.
6
Bake for 8 to 10 minutes until the peppers are slightly softened and the cheese is melted and bubbly.
7
Remove from the oven and top each nacho boat with a dollop of plain Greek yogurt, fresh salsa, and a slice of pickled jalapeño before serving.