with Mexican Cheese Blend, Pico de Gallo & Guacamole
Why, oh why, do we only eat nachos as an appetizer? Who wouldn’t want to eat nachos for lunch? Well, we sure do and we bet you do, too! In just 15 minutes—with no restaurant required—you too can enjoy this genius lunch idea. Crunchy corn tortilla chips are fully loaded with hearty Tex-Mex-style pulled pork, homemade pico de gallo, a Mexican cheese blend, rich guacamole, and a sprinkle of cilantro and fresh lime juice.
Allergens
Utensils
Tags
Pulled Pork
8 ounce
Tex-Mex Paste
1 unit
Tomato
1 unit
Cilantro
0.25 ounce
Lime
1 unit
Blue Corn Tortilla Chips
3 ounce
Mexican Cheese Blend
0.5 cup
Guacamole
4 tablespoon
Salt
Pepper
• Heat a large pan over medium-high heat. Add pulled pork* and Tex- Mex paste; cook, breaking up meat into pieces, until warmed through, 3-4 minutes. Keep covered off heat until ready to serve.
• Meanwhile, wash and dry produce.
• Dice tomato into ¼-inch pieces. Roughly chop cilantro. (TIP: Pressed for time? Skip chopping the cilantro—instead, tear it by hand and sprinkle over top before serving!) Quarter lime.
• In a small bowl, combine tomato, chopped cilantro, and juice from half the lime.
• Divide tortilla chips between bowls; top with Tex-Mex pulled pork, Mexican cheese blend, pico de gallo, and guacamole. Serve with remaining lime wedges on the side. ***Pulled Pork is fully cooked when internal temperature reaches 160°.***
630
kcal
Calories
39
g
Fat
12
g
Saturated Fat
39
g
Carbohydrate
3
g
Sugar
6
g
Dietary Fiber
31
g
Protein
100
mg
Cholesterol
2030
mg
Sodium
with Pickled Pepper, Tortilla Chips & Vegan Lime Mayo
