Name: Pulled pork nachos with spices
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; 1/3 cup fresh cilantro, chopped; 3/4 tsp lime juice; 1/4 tsp salt; 2 tsp barbecue sauce; 1 tbsp water; 4 olive oil cooking sprays; 1/4 tsp garlic powder; 1/2 tsp onion powder

Nutrition

Per serving

463 calories

Protein: 42g; 37% of calories
Carbs: 31g; 27% of calories
Fat: 18g; 36% 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, onion powder, garlic powder, and half of the salt. Stir often until the meat is hot and evenly coated, about 5 minutes.
In a small bowl, stir together the lime juice and the remaining salt.
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. Done when 145°F in the thickest part.
Drizzle the lime mixture over the warm nachos and top with fresh cilantro.

Nutrition

Ingredients

Instructions

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