YOUR SOLIN GENERATED RECIPE
Smoky Pulled Pork Nacho Platter
Slow-roasted pulled pork piled onto vibrant, crunchy mini bell pepper chips and topped with melted sharp cheddar and zesty salsa for a smoky, protein-packed feast.
INGREDIENTS
4 oz Cooked pork shoulder
1 cup Mini bell peppers
0.5 oz Sharp cheddar cheese
0.25 cup Plain Greek yogurt
2 tbsp Fresh salsa
0 tsp Extra virgin olive oil
0.5 tsp Smoked paprika
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh cilantro
1 tbsp Pickled jalapeños
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Slice the mini bell peppers in half lengthwise, removing any seeds and stems to create small 'boats' or chips.
Place the pepper halves on the baking sheet, drizzle with olive oil, and sprinkle with sea salt and black pepper.
Roast the peppers for 8 to 10 minutes until they are slightly tender but still maintain a firm, crunchy texture.
In a small bowl, toss the shredded cooked pork shoulder with the smoked paprika and garlic powder until evenly coated.
Distribute the seasoned pork evenly into each roasted pepper half and top with the shredded sharp cheddar cheese.
Return the tray to the oven for 3 to 5 minutes, or until the cheese is fully melted and bubbly.
Remove from the oven and top the warm nachos with dollops of Greek yogurt, fresh salsa, pickled jalapeños, and chopped cilantro before serving.