Name: Pulled pork nachos
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz pork shoulder, lean only, thinly sliced into 1/2-inch strips; 3/4 salted yellow tortilla chips; 3 tbsp reduced-fat cheddar cheese, shredded; 1/2 medium tomato, diced; 2 tbsp red onion, finely diced; 1 jalapeno, thinly sliced; 1/4 cup cilantro, chopped; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

451 calories

Protein: 42g; 38% of calories
Carbs: 20g; 18% of calories
Fat: 22g; 44% of calories

Ingredients

9 items

6 oz pork shoulder, lean only, thinly sliced into 1/2-inch strips
¾ salted yellow tortilla chips
3 tbsp reduced-fat cheddar cheese, shredded
½ medium tomato, diced
2 tbsp red onion, finely diced
1 jalapeno, thinly sliced
¼ cup cilantro, chopped
¼ tsp salt
½ tsp black pepper

Instructions

Prep 10 min · Cook 15 min

Preheat the oven to 400°F. Line a half-sheet pan with parchment paper. Season the pork strips with salt and pepper. Spread the pork on one side of the pan and roast for 10 minutes until cooked through and slightly crisped. Done when opaque and cooked through, 145°F.
Move the pork to a bowl. On the same pan, spread the tortilla chips in a single layer. Top the chips with the roasted pork and the shredded cheddar.
Return the pan to the oven and bake until the cheese is bubbly and the chips are toasted, about 5 minutes.
Remove from the oven. Top the warm nachos with the diced tomato, red onion, sliced jalapeno, and fresh cilantro.

Nutrition

Ingredients

Instructions

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