Pulled pork nachos

Author: Amanda Lennon - Chef, Food Editor

Photographer: Jeremy Simons

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Here's our healthier, gluten-free take on the crispy and savoury crowd-pleaser!

Serves: 4

Time to make: 20 mins

Ingredients

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200g packet gluten free corn sweetcornXchips
400g can no-added-salt chopped tomatoes
480g packet gluten free slow-cooked pork shoulder in apple and barbecue sauce, shredded
½ cup light grated tasty cheese
1 small avocado, diced
½ cup light sour cream
100g baby spinach leaves
1 long fresh green chilli, sliced
½ cup fresh coriandercilantroX leaves, to serve

Instructions

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1 Preheat oven to 180°C.

2 Place corn chips in a wide shallow baking dish. Top with tomatoes and pork. Scatter
over cheese, then bake for 15 minutes or until cheese is melted and golden.

3 Top nachos with avocado, sour cream, spinach and chilli. Serve sprinkled with fresh coriander.

HFG tip

Gluten-free living: Been diagnosed with coeliac disease or your gut doesn’t react well to gluten found in wheat, barley, rye & buckwheat? Always choose food products labelled gluten free & carefully read ingredient lists on packaging.

Nutrition Info (per serve)

Calories 559 cal

Kilojoules 2376 kJ

Protein 28.5 g

Total fat 31.5 g

Saturated fat 10.2 g

Carbohydrates 41.8 g

Sugar 9.2 g

Dietary fibre 7.6 g

Sodium 581 mg

Calcium 275 mg

Iron 3.1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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