YOUR SOLIN GENERATED RECIPE
Pulled Pork Nachos with Pickled Jalapeños
Broiled bell pepper slices topped with tender pulled pork and melted sharp cheddar, finished with a zesty kick of pickled jalapeños and cool Greek yogurt.
INGREDIENTS
2 medium Bell peppers
4.25 oz Cooked pulled pork
0.25 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Chili powder
0.25 oz Sharp cheddar cheese
0.25 cup Pickled jalapeños
0.25 cup Fresh salsa
2 tbsp Nonfat Greek yogurt
PREPARATION
Preheat your broiler to high and line a large baking sheet with parchment paper.
Slice the bell peppers into wide, flat triangles to serve as the sturdy base for the nachos.
In a medium skillet over medium-high heat, toss the pulled pork with olive oil, chili powder, sea salt, and black pepper until heated through and slightly crispy.
Arrange the bell pepper slices in a single layer on the prepared baking sheet.
Top each pepper slice evenly with the seasoned pulled pork and a sprinkle of shredded sharp cheddar cheese.
Place the tray under the broiler for 2 to 3 minutes, watching closely until the cheese is melted and bubbly.
Remove from the oven and garnish with pickled jalapeños, fresh salsa, and a dollop of Greek yogurt before serving warm.