Name: Pulled pork nachos with monterey jack
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz cooked shredded pork shoulder; 2 corn tortillas, cut into wedges; 1/4 cup shredded monterey jack cheese; 1/2 tsp smoked paprika; 1/2 tsp ground cumin; 1/4 tsp garlic powder; 1/4 tsp chili powder; 1/3 cup fresh cilantro, chopped; 3/4 tsp lime juice; 1/4 tsp salt; 1 tbsp water; 4 olive oil cooking sprays

Nutrition

Per serving

507 calories

Protein: 44g; 35% of calories
Carbs: 26g; 21% of calories
Fat: 25g; 44% 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, water, smoked paprika, cumin, garlic powder, chili powder, and salt. Stir often until the meat is hot and the spices are fragrant, about 5 minutes. Done when hot and fragrant.
Spread the warm pork evenly over the toasted chips and top with the shredded monterey jack. Return the pan to the oven and bake for 3 minutes until the cheese is melted and bubbling. Done when melted and bubbling, 145°F in the thickest part.
Remove the pan from the oven. Squeeze the lime juice over the warm nachos and garnish with fresh cilantro.

Nutrition

Ingredients

Instructions

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