Name: Smoky 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 oz Organic corn tortilla chips; 0 oz Sharp cheddar cheese; 0.25 cup Plain Greek yogurt; 2 tbsp Pickled jalapeños; 2 tbsp Red onion; 1 tbsp Fresh cilantro; 2 tbsp Salsa verde; 0.25 tsp Smoked paprika; 0.25 tsp Ground cumin; 0.25 tsp Garlic powder

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.

YOUR SOLIN GENERATED RECIPE

Smoky Pulled Pork Nachos with Pickled Jalapeños

Slow-cooked pulled pork layered over crisp corn chips and melted sharp cheddar, topped with tangy pickled jalapeños and a cooling dollop of Greek yogurt.

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NUTRITION

Protein

45.3g

Fat

28.2g

Carbs

12.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Cooked pulled pork shoulder

0 oz Organic corn tortilla chips

0 oz Sharp cheddar cheese

0.25 cup Plain Greek yogurt

2 tbsp Pickled jalapeños

2 tbsp Red onion

1 tbsp Fresh cilantro

2 tbsp Salsa verde

0.25 tsp Smoked paprika

0.25 tsp Ground cumin

0.25 tsp Garlic powder

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PREPARATION

1
Preheat your oven to 400°F or set the broiler to high.
2
In a small mixing bowl, toss the cooked pulled pork with the smoked paprika, ground cumin, and garlic powder until the meat is evenly seasoned.
3
Arrange the organic corn tortilla chips in a single layer on a parchment-lined baking sheet.
4
Evenly distribute the seasoned pulled pork over the chips and sprinkle with the shredded sharp cheddar cheese.
5
Place the baking sheet in the oven for 3 to 5 minutes, or until the cheese is completely melted and bubbling.
6
Remove from the oven and immediately top with the diced red onion, pickled jalapeños, and fresh cilantro.
7
Finish the nachos with a drizzle of salsa verde and a dollop of plain Greek yogurt before serving.