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 pulled pork; 0.38 oz tortilla chips; 0.25 cup black beans; 0.25 oz sharp cheddar cheese; 0.25 cup plain Greek yogurt; 2 tbsp pickled jalapeños; 2 tbsp red onion; 1 tbsp fresh cilantro; 0.5 whole lime; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp ground cumin

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

Crispy tortilla chips topped with tender slow-roasted pork and zesty pickled jalapeños, finished with a dollop of cool Greek yogurt for a creamy, satisfying crunch.

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NUTRITION

Protein

52.4g

Fat

29.8g

Carbs

28.3g

SERVINGS

1 serving

INGREDIENTS

5 oz cooked pulled pork

0.38 oz tortilla chips

0.25 cup black beans

0.25 oz sharp cheddar cheese

0.25 cup plain Greek yogurt

2 tbsp pickled jalapeños

2 tbsp red onion

1 tbsp fresh cilantro

0.5 whole lime

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cumin

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
In a small mixing bowl, toss the cooked pulled pork with the ground cumin, sea salt, and black pepper until well coated.
3
Arrange the tortilla chips in a single even layer on the prepared baking sheet.
4
Distribute the seasoned pulled pork and the black beans evenly over the chips.
5
Sprinkle the shredded sharp cheddar cheese over the top of the pork and beans.
6
Bake for 5 to 7 minutes until the cheese is completely melted and the edges of the chips are lightly toasted.
7
Remove from the oven and garnish with the finely diced red onion, pickled jalapeños, and fresh cilantro.
8
Top with a dollop of plain Greek yogurt and a fresh squeeze of lime juice before serving immediately.