Smoky Pulled Pork Nachos with Pickled Jalapeños

This is an example of a meal that Solin would create to include in your personalized meal plan.

Smoky Pulled Pork Nachos with Pickled Jalapeños

YOUR SOLIN GENERATED RECIPE

Smoky Pulled Pork Nachos with Pickled Jalapeños

Slow-cooked pulled pork piled onto crisp mini bell pepper 'chips' and organic corn tortillas, finished with a velvety dollop of Greek yogurt and tangy jalapeños.

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NUTRITION

494kcal
Protein
44.2g
Fat
28.5g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Cooked pulled pork shoulder

0.5 oz Sharp cheddar cheese

1 cup Mini bell peppers

0.25 oz Organic corn tortilla chips

2 tbsp Nonfat plain Greek yogurt

2 tbsp Pickled jalapeños

2 tbsp Fresh salsa

1 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

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PREPARATION

  • 1

    Pre-heat oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Slice the mini bell peppers in half lengthwise and remove any seeds to create small boats for the toppings.

  • 3

    Arrange the bell pepper halves and the corn tortilla chips in a single layer across the prepared baking sheet.

  • 4

    In a small bowl, toss the shredded pulled pork with smoked paprika, sea salt, and black pepper until evenly coated.

  • 5

    Distribute the seasoned pork evenly over the bell peppers and chips, followed by a sprinkle of shredded cheddar cheese.

  • 6

    Bake for 5 to 7 minutes or until the cheese is completely melted and the edges of the peppers are slightly tender.

  • 7

    Remove from the oven and top with fresh salsa and pickled jalapeños.

  • 8

    Add a dollop of Greek yogurt to the center and garnish with chopped fresh cilantro before serving immediately.

Smoky Pulled Pork Nachos with Pickled Jalapeños

This is an example of a meal that Solin would create to include in your personalized meal plan.

Smoky Pulled Pork Nachos with Pickled Jalapeños

YOUR SOLIN GENERATED RECIPE

Smoky Pulled Pork Nachos with Pickled Jalapeños

Slow-cooked pulled pork piled onto crisp mini bell pepper 'chips' and organic corn tortillas, finished with a velvety dollop of Greek yogurt and tangy jalapeños.

NUTRITION

494kcal
Protein
44.2g
Fat
28.5g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Cooked pulled pork shoulder

0.5 oz Sharp cheddar cheese

1 cup Mini bell peppers

0.25 oz Organic corn tortilla chips

2 tbsp Nonfat plain Greek yogurt

2 tbsp Pickled jalapeños

2 tbsp Fresh salsa

1 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

  • 1

    Pre-heat oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Slice the mini bell peppers in half lengthwise and remove any seeds to create small boats for the toppings.

  • 3

    Arrange the bell pepper halves and the corn tortilla chips in a single layer across the prepared baking sheet.

  • 4

    In a small bowl, toss the shredded pulled pork with smoked paprika, sea salt, and black pepper until evenly coated.

  • 5

    Distribute the seasoned pork evenly over the bell peppers and chips, followed by a sprinkle of shredded cheddar cheese.

  • 6

    Bake for 5 to 7 minutes or until the cheese is completely melted and the edges of the peppers are slightly tender.

  • 7

    Remove from the oven and top with fresh salsa and pickled jalapeños.

  • 8

    Add a dollop of Greek yogurt to the center and garnish with chopped fresh cilantro before serving immediately.