Name: Pulled Pork Nachos with Pickled Jalapeños
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Cooked pork shoulder; 0.5 oz Corn tortilla chips; 0.25 cup Black beans; 0.25 oz Shredded cheddar cheese; 1 tbsp Pickled jalapeños; 2 tbsp Greek yogurt; 0.25 cup Fresh salsa; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Chili powder

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

Slow-roasted pork shoulder shredded and layered over crisp corn chips with zesty pickled jalapeños and a cooling dollop of Greek yogurt.

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NUTRITION

Protein

35.3g

Fat

23.6g

Carbs

27.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Cooked pork shoulder

0.5 oz Corn tortilla chips

0.25 cup Black beans

0.25 oz Shredded cheddar cheese

1 tbsp Pickled jalapeños

2 tbsp Greek yogurt

0.25 cup Fresh salsa

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Chili powder

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
2
In a small bowl, toss the shredded cooked pork shoulder with sea salt, black pepper, and chili powder until evenly coated.
3
Arrange the corn tortilla chips in a single layer on the prepared baking sheet.
4
Evenly distribute the seasoned pork and black beans over the chips, then sprinkle with the shredded cheddar cheese.
5
Bake for 5 to 8 minutes until the cheese is melted and the chips are lightly toasted around the edges.
6
Remove from the oven and top with fresh salsa, pickled jalapeños, and a dollop of Greek yogurt before serving immediately.