Name: Pulled Pork Nachos with Pickled Jalapeños
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.5 oz cooked pulled pork shoulder; 0.25 oz corn tortilla chips; 0.25 cup black beans; 0.25 oz sharp cheddar cheese; 0.25 cup plain nonfat Greek yogurt; 2 tbsp pickled jalapeños; 2 tbsp fresh salsa; 1 tbsp red onion; 1 tbsp fresh cilantro; 0.25 tsp sea salt; 0.25 tsp black pepper

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 corn chips layered with tender pulled pork and zesty pickled jalapeños, finished with a cooling dollop of Greek yogurt for a smoky and savory crunch.

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NUTRITION

Protein

32.9g

Fat

16.2g

Carbs

22.8g

SERVINGS

1 serving

INGREDIENTS

2.5 oz cooked pulled pork shoulder

0.25 oz corn tortilla chips

0.25 cup black beans

0.25 oz sharp cheddar cheese

0.25 cup plain nonfat Greek yogurt

2 tbsp pickled jalapeños

2 tbsp fresh salsa

1 tbsp red onion

1 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven or toaster oven to 400°F (200°C).
2
Spread the corn tortilla chips in an even layer across a parchment-lined baking sheet.
3
In a small skillet over medium heat, warm the pulled pork shoulder with the sea salt and black pepper until heated through.
4
Evenly distribute the warmed pork and the black beans over the layer of tortilla chips.
5
Sprinkle the shredded sharp cheddar cheese over the top of the pork and beans.
6
Place the baking sheet in the oven and bake for 5 to 7 minutes, or until the cheese is melted and bubbly.
7
Remove from the oven and immediately top with the diced red onion, pickled jalapeños, and fresh salsa.
8
Finish the dish with a dollop of Greek yogurt and a sprinkle of chopped fresh cilantro before serving.