Name: Pulled Pork Nachos with Pickled Jalapeños
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.75 oz Cooked pork shoulder; 0.25 oz Corn tortilla chips; 0.25 oz Sharp cheddar cheese; 0.25 cup Black beans; 2 tbsp Pickled jalapeños; 2 tbsp Plain Greek yogurt; 1 tbsp Fresh cilantro; 0.25 cup Tomato; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 0.25 tsp Smoked paprika

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 over crisp corn tortillas with melted sharp cheddar and zesty pickled jalapeños for a smoky and satisfying crunch.

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NUTRITION

Protein

33.1g

Fat

19.0g

Carbs

22.2g

SERVINGS

1 serving

INGREDIENTS

2.75 oz Cooked pork shoulder

0.25 oz Corn tortilla chips

0.25 oz Sharp cheddar cheese

0.25 cup Black beans

2 tbsp Pickled jalapeños

2 tbsp Plain Greek yogurt

1 tbsp Fresh cilantro

0.25 cup Tomato

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the shredded pork with garlic powder, smoked paprika, sea salt, and black pepper until well combined.
3
Arrange the tortilla chips in a single layer on the prepared baking sheet.
4
Distribute the seasoned pork and black beans evenly over the chips.
5
Sprinkle the shredded cheddar cheese across the top.
6
Bake for 5 to 8 minutes or until the cheese is completely melted and the chips are lightly toasted.
7
Finish with diced tomatoes, pickled jalapeños, and a dollop of Greek yogurt.
8
Garnish with fresh cilantro and serve immediately.