Name: Pulled Pork Nachos with Pickled Jalapeños
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz pork shoulder; 0.25 oz cheddar cheese; 0.5 cup black beans; 2 medium bell peppers; 2 tbsp pickled jalapeños; 0.25 cup fresh salsa; 1 tbsp Greek yogurt; 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

Baked bell pepper wedges topped with tender shredded pork and melted cheddar, finished with a zesty kick from tangy pickled jalapeños.

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NUTRITION

Protein

34.2g

Fat

28.2g

Carbs

44.5g

SERVINGS

1 serving

INGREDIENTS

4 oz pork shoulder

0.25 oz cheddar cheese

0.5 cup black beans

2 medium bell peppers

2 tbsp pickled jalapeños

0.25 cup fresh salsa

1 tbsp Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Slice the bell peppers into wide wedges, removing the seeds and stems, to act as the 'chips'.
3
Arrange the pepper wedges in a single layer on the prepared baking sheet.
4
Evenly distribute the shredded cooked pork shoulder and rinsed black beans over the pepper wedges.
5
Season the tray with sea salt, black pepper, and smoked paprika for a smoky depth.
6
Sprinkle the shredded cheddar cheese over the pork and beans.
7
Bake for 8 to 10 minutes until the cheese is fully melted and the peppers are slightly tender but still hold their shape.
8
Remove from the oven and garnish with pickled jalapeños, fresh salsa, and a dollop of Greek yogurt before serving.