YOUR SOLIN GENERATED RECIPE
Pulled Pork Nachos with Pickled Jalapeños
Roasted mini bell peppers topped with tender pulled pork and melted sharp cheddar, providing a satisfying crunch alongside tangy pickled jalapeños and cool Greek yogurt.
INGREDIENTS
3 oz cooked pulled pork
2 cups mini bell peppers
0.75 oz sharp cheddar cheese
0.25 cup pickled jalapeños
1 tbsp plain Greek yogurt
1 tbsp fresh cilantro
0.5 tsp chili powder
0.5 tsp cumin
0.25 tsp sea salt
0.25 tsp black pepper
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 boat-shaped 'chips'.
Arrange the pepper halves in a single layer on the prepared baking sheet and roast for 8 minutes until they begin to soften.
While the peppers roast, place the cooked pulled pork in a mixing bowl and toss with the chili powder, cumin, sea salt, and black pepper until well coated.
Remove the peppers from the oven and distribute the seasoned pork evenly into the cavities of the pepper halves.
Grate the sharp cheddar cheese and sprinkle it over the pork-filled peppers.
Return the tray to the oven and bake for an additional 3 to 5 minutes, or until the cheese is completely melted and bubbly.
Remove from the oven and garnish with the pickled jalapeños, a dollop of Greek yogurt, and freshly chopped cilantro before serving.