Pulled pork nachos
- 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
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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.
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)
Total fat 31.5g
–Saturated fat 10.2g
Dietary fibre 7.6g
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