Name: Pulled Pork Nachos with Pickled Jalapeños
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz pork shoulder; 0.33 oz organic corn chips; 0.5 oz sharp cheddar cheese; 0.25 cup nonfat Greek yogurt; 2 tbsp pickled jalapeños; 2 tbsp fresh salsa; 1 tbsp fresh cilantro; 0.25 tsp sea salt; 0.25 tsp black pepper; 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 layered over crunchy organic corn chips with melted sharp cheddar and tangy pickled jalapeños.

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NUTRITION

Protein

36.3g

Fat

33.5g

Carbs

13.6g

SERVINGS

1 serving

INGREDIENTS

5 oz pork shoulder

0.33 oz organic corn chips

0.5 oz sharp cheddar cheese

0.25 cup nonfat Greek yogurt

2 tbsp pickled jalapeños

2 tbsp fresh salsa

1 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat the oven to 400°F and line a small baking sheet with parchment paper.
2
In a small bowl, toss the shredded pork shoulder with sea salt, black pepper, and garlic powder until evenly seasoned.
3
Arrange the organic corn chips in a single layer on the prepared baking sheet.
4
Distribute the seasoned pork evenly over the chips and sprinkle with the shredded sharp cheddar cheese.
5
Place the baking sheet in the oven for 5 to 8 minutes, or until the cheese is completely melted and bubbling.
6
Remove from the oven and top with the fresh salsa, pickled jalapeños, and a dollop of nonfat Greek yogurt.
7
Garnish with chopped fresh cilantro and serve immediately while warm.