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 pulled pork; 1 cup Mini sweet peppers; 0.5 oz Sharp cheddar cheese; 0.25 cup Black beans; 0.25 cup Plain Greek yogurt; 2 tbsp Pickled jalapeños; 2 tbsp Fresh salsa; 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

Oven-baked mini sweet pepper 'chips' loaded with tender pulled pork and melted sharp cheddar, finished with a dollop of tangy Greek yogurt and zesty pickled jalapeños.

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NUTRITION

Protein

39.3g

Fat

24.3g

Carbs

25.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Cooked pulled pork

1 cup Mini sweet peppers

0.5 oz Sharp cheddar cheese

0.25 cup Black beans

0.25 cup Plain Greek yogurt

2 tbsp Pickled jalapeños

2 tbsp Fresh salsa

1 tbsp Fresh cilantro

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Slice the mini sweet peppers in half lengthwise and remove the seeds and stems to create small boats for the toppings.
3
Arrange the pepper halves on the prepared baking sheet in a single layer, ensuring they are cut-side up.
4
Evenly distribute the cooked pulled pork and black beans into each pepper boat.
5
Season the loaded peppers with the sea salt and black pepper, then sprinkle the shredded sharp cheddar cheese over the top.
6
Bake for 8 to 10 minutes until the peppers are slightly tender and the cheese has become bubbly and golden.
7
Remove from the oven and carefully transfer the nachos to a serving plate or platter.
8
Top with the fresh salsa and pickled jalapeños, add a dollop of Greek yogurt, and garnish with chopped cilantro before serving.