Name: Pulled Pork Nachos with Pickled Jalapeños
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Pulled pork shoulder; 1 medium Bell pepper; 2 whole Corn tortilla chips; 0.25 cup Black beans; 0.25 oz Sharp cheddar cheese; 1 tbsp Pickled jalapeños; 2 tbsp Plain Greek yogurt; 1 tbsp Fresh salsa; 0.25 tsp Chili powder; 0.25 tsp Cumin; 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

Tender pulled pork and black beans piled onto crisp bell pepper scoops and corn chips, finished with a zesty sprinkle of pickled jalapeños and melted cheddar.

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NUTRITION

Protein

45.4g

Fat

27.8g

Carbs

28g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Pulled pork shoulder

1 medium Bell pepper

2 whole Corn tortilla chips

0.25 cup Black beans

0.25 oz Sharp cheddar cheese

1 tbsp Pickled jalapeños

2 tbsp Plain Greek yogurt

1 tbsp Fresh salsa

0.25 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Slice the bell pepper into wide, chip-sized wedges to act as high-volume 'nacho' scoops.
3
Arrange the bell pepper wedges and corn tortilla chips in a single layer on the prepared baking sheet.
4
In a small bowl, toss the pulled pork with chili powder, cumin, and garlic powder until evenly coated.
5
Distribute the seasoned pork and the black beans evenly over the pepper and chip base.
6
Sprinkle the shredded sharp cheddar cheese over the pork and beans.
7
Bake for 8 to 10 minutes, or until the cheese is melted and the peppers are slightly tender but still crisp.
8
Remove from the oven and garnish with pickled jalapeños, a dollop of Greek yogurt, and fresh salsa before serving.