Name: Pulled pork nachos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz pork shoulder, cooked and shredded; 2 corn tortillas, cut into wedges; 2 tbsp reduced-fat cheddar cheese, shredded; 1.5 oz tomato, diced; 2 tbsp red onion, finely diced; 1 jalapeno, thinly sliced; 1/4 cup fresh cilantro, chopped; 1 tsp lime juice; 1/4 tsp salt; 2 tsp barbecue sauce; 1 tbsp water; 8 olive oil cooking sprays

Nutrition

Per serving

475 calories

Protein: 41g; 35% of calories
Carbs: 33g; 28% of calories
Fat: 19g; 37% of calories

Instructions

Prep 15 min · Cook 10 min

Preheat the oven to 400°F. Arrange the tortilla wedges in a single layer on a half-sheet pan and coat lightly with cooking spray. Bake for 7 minutes, flipping once halfway, until the chips are pale golden and stiff.
While the chips bake, heat a small skillet over medium heat. Add the shredded pork, barbecue sauce, water, and half of the salt. Stir often until the meat is hot and evenly coated, about 5 minutes. Done when hot throughout, 165°F.
In a small bowl, toss the diced tomato and red onion with the lime juice and the remaining salt. Set aside until ready to serve.
Spread the warm pork over the toasted chips and top with the shredded cheddar. Return the pan to the oven and bake until the cheese is melted and bubbling, about 3 minutes.
Top the warm nachos with the prepared salsa, sliced jalapenos, and fresh cilantro.

Nutrition

Ingredients

Instructions

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