Name: 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 pork shoulder; 0.25 oz Organic corn tortilla chips; 0.25 oz Sharp cheddar cheese; 0.25 cup Plain Greek yogurt; 2 tbsp Pickled jalapeño slices; 0.25 cup Fresh salsa; 1 tbsp Fresh cilantro; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

Oven-baked pulled pork layered over crispy organic corn chips and melted sharp cheddar, finished with a vibrant burst of tangy pickled jalapeños.

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NUTRITION

Protein

49g

Fat

35.2g

Carbs

16.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Cooked pork shoulder

0.25 oz Organic corn tortilla chips

0.25 oz Sharp cheddar cheese

0.25 cup Plain Greek yogurt

2 tbsp Pickled jalapeño slices

0.25 cup Fresh salsa

1 tbsp Fresh cilantro

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Spread the organic corn tortilla chips in an even, single layer on the baking sheet.
3
Distribute the shredded cooked pork shoulder over the chips and season with sea salt and black pepper.
4
Sprinkle the shredded sharp cheddar cheese evenly over the pork and chips.
5
Bake for 5 to 7 minutes or until the cheese is completely melted and the pork is heated through.
6
Remove from the oven and top with fresh salsa and pickled jalapeño slices.
7
Add a dollop of plain Greek yogurt as a high-protein alternative to sour cream.
8
Garnish with freshly chopped cilantro and serve immediately while warm.