Name: Pulled Pork Nachos with Pickled Jalapeños
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 1 serving
Ingredients: 3 oz cooked lean pulled pork shoulder; 0.33 oz organic corn tortilla chips; 0.25 oz sharp cheddar cheese; 0.25 cup canned black beans; 1 tbsp pickled jalapeño slices; 2 tbsp non-fat plain Greek yogurt; 2 tbsp fresh pico de gallo; 1 tbsp fresh cilantro; 0.5 tsp chili powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lime juice

Nutrition

Per serving

348 calories

Protein: 35g; 39% of calories
Carbs: 25g; 28% of calories
Fat: 13g; 33% of calories

Instructions

Prep 8 min · Cook 12 min

Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
In a small non-stick skillet over medium heat, warm the pulled pork with chili powder, sea salt, black pepper, and lime juice for 4-5 minutes until the edges are slightly crispy.
Arrange the corn tortilla chips in a single layer on the prepared baking sheet.
Evenly distribute the seasoned pulled pork and rinsed black beans over the chips, then sprinkle with the shredded cheddar cheese.
Bake for 5-7 minutes until the cheese is completely melted and bubbly.
Remove from the oven and top with pickled jalapeño slices, fresh pico de gallo, and a dollop of Greek yogurt.
Garnish with freshly chopped cilantro and serve immediately while hot.

Nutrition

Ingredients

Instructions

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