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 Lean pork loin; 1 oz Baked corn tortilla chips; 0.25 cup Black beans; 0.5 oz Sharp cheddar cheese; 2 tbsp Nonfat Greek yogurt; 1 tbsp Pickled jalapeños; 1 tbsp Red onion; 1 tbsp Fresh cilantro; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 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-cooked lean pork shredded over crispy baked tortilla chips and topped with zesty pickled jalapeños for a smoky and satisfying crunch.

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NUTRITION

Protein

56.8g

Fat

13.8g

Carbs

37.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean pork loin

1 oz Baked corn tortilla chips

0.25 cup Black beans

0.5 oz Sharp cheddar cheese

2 tbsp Nonfat Greek yogurt

1 tbsp Pickled jalapeños

1 tbsp Red onion

1 tbsp Fresh cilantro

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

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PREPARATION

1
Shred the cooked lean pork loin and toss with smoked paprika, sea salt, and black pepper in a small bowl until well combined.
2
Arrange the baked corn tortilla chips in a single layer on a parchment-lined baking sheet to ensure even heating.
3
Evenly distribute the shredded pork and black beans over the chips, then sprinkle with the shredded sharp cheddar cheese.
4
Broil on high for 2 to 3 minutes until the cheese is melted and bubbly, watching closely to prevent the chips from burning.
5
Garnish the nachos with diced red onion, pickled jalapeños, fresh cilantro, and a dollop of nonfat Greek yogurt before serving warm.