Name: Pulled Pork Nachos with Pickled Jalapeños
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 oz Corn tortilla chips; 2.25 oz Pulled pork shoulder; 0.5 cup Black beans; 0.25 oz Cheddar cheese; 1 tbsp Pickled jalapeños; 2 tbsp Plain Greek yogurt; 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 corn chips layered with tender pulled pork and melted cheddar, finished with tangy pickled jalapeños for a bright, zesty bite.

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NUTRITION

Protein

32.5g

Fat

18.4g

Carbs

33.0g

SERVINGS

1 serving

INGREDIENTS

0.25 oz Corn tortilla chips

2.25 oz Pulled pork shoulder

0.5 cup Black beans

0.25 oz Cheddar cheese

1 tbsp Pickled jalapeños

2 tbsp Plain Greek yogurt

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 the oven to 400°F and line a small baking sheet with parchment paper for easy cleanup.
2
Spread the corn tortilla chips in a single layer on the prepared baking sheet.
3
Evenly distribute the pulled pork and rinsed black beans over the chips, then season with sea salt and black pepper.
4
Sprinkle the shredded cheddar cheese over the top of the pork and beans.
5
Bake for 8 to 10 minutes until the cheese is bubbling and the chips are lightly toasted.
6
Remove from the oven and top with the pickled jalapeños and fresh salsa.
7
Finish with a dollop of plain Greek yogurt and a garnish of fresh cilantro.