Name: Pulled Pork Nachos with Pickled Jalapeños
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Pulled pork; 0.25 oz Corn tortilla chips; 0.25 oz Cheddar cheese; 2 tbsp Plain Greek yogurt; 2 tbsp Pickled jalapeños; 0.25 cup Fresh salsa; 1 tbsp Fresh cilantro; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Chili powder; 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 corn chips layered with tender pulled pork and melted sharp cheddar, topped with zesty pickled jalapeños for a satisfyingly crunchy finish.

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NUTRITION

Protein

51.5g

Fat

34.5g

Carbs

13.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Pulled pork

0.25 oz Corn tortilla chips

0.25 oz Cheddar cheese

2 tbsp Plain Greek yogurt

2 tbsp Pickled jalapeños

0.25 cup Fresh salsa

1 tbsp Fresh cilantro

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Chili powder

0.25 tsp Garlic powder

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
2
In a small mixing bowl, toss the shredded pulled pork with the chili powder, garlic powder, sea salt, and black pepper until well combined.
3
Spread the corn tortilla chips in an even layer on the prepared baking sheet.
4
Distribute the seasoned pulled pork over the chips and sprinkle the shredded cheddar cheese evenly across the top.
5
Bake for 5 to 7 minutes, or until the cheese is melted and bubbling and the chips are slightly toasted.
6
Remove from the oven and top with the fresh salsa, pickled jalapeños, and a dollop of plain Greek yogurt as a high-protein sour cream substitute.
7
Garnish with freshly chopped cilantro and serve immediately while the cheese is gooey.