Name: Pulled Pork Nachos with Pickled Jalapeños
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.25 oz Cooked pulled pork shoulder; 0.5 oz Organic corn tortilla chips; 0.25 oz Grass-fed sharp cheddar cheese; 0.25 cup Plain nonfat Greek yogurt; 2 tbsp Pickled jalapeño slices; 0.25 cup Fresh pico de gallo; 1 tbsp Fresh cilantro; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Smoked paprika; 0.25 tsp Garlic powder

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 pulled pork and organic corn chips topped with melted cheddar and zesty pickled jalapeños for a crunchy, smoky finish.

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NUTRITION

Protein

37.0g

Fat

19.8g

Carbs

18.2g

SERVINGS

1 serving

INGREDIENTS

3.25 oz Cooked pulled pork shoulder

0.5 oz Organic corn tortilla chips

0.25 oz Grass-fed sharp cheddar cheese

0.25 cup Plain nonfat Greek yogurt

2 tbsp Pickled jalapeño slices

0.25 cup Fresh pico de gallo

1 tbsp Fresh cilantro

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
In a small bowl, toss the cooked pulled pork with sea salt, black pepper, garlic powder, and smoked paprika until well coated.
3
Spread the organic corn tortilla chips in a single layer across the prepared baking sheet.
4
Evenly distribute the seasoned pulled pork over the chips and sprinkle with the shredded grass-fed cheddar cheese.
5
Bake for 5-7 minutes, or until the cheese is bubbly and the pork is heated through.
6
Remove from the oven and top with fresh pico de gallo and pickled jalapeño slices.
7
Garnish with a dollop of Greek yogurt and freshly chopped cilantro before serving.