Loaded Chicken Nachos

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Category: Food & Drink

Created on Friday, 09 October 2020 13:58

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Regular old nachos are extremely high in carbs! Make this keto-friendly version to keep that waistline from expanding!

Ingredients

Chips

• 2 cups grated hard cheese, such as Parmesan, Asiago, or aged Gouda (about 8 ounces)

Filling

• 3 tsp avocado oil, divided
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 cups diced leftover chicken or turkey
• 4 tsp lime juice
• 1/4 tsp cumin
• 1/8 tsp fine sea salt
• 1/8 tsp black pepper
• 1 cup shredded sharp cheddar cheese

Garnish (optional)

• Guacamole
• Sour cream
• Sliced jalapeno peppers
• Finely diced onions
• Lime wedges or slices

Instructions

1. Preheat the oven to 375F. Place a piece of parchment paper on a rimmed baking sheet.
2. Make the chisp: Using a 2 1/2-inch jar lid or round cookie cutter as a guide, drop 1 tbsp of the cheese onto the parchment and use your fingers to spread the cheese to form a circle. Space the circles of cheese about 2 inches apart.
3. Bake the rounds for 5 minutes or until lightly browned and bubbly. Allow to cool on the pan; they will crisp up as they cool. Remove the chisp from the parchment paper and place on a serving platter.
4. Meanwhile, make the filling: Heat 1 1/2 tsp of the oil in a large skillet over medium-high heat. Add the bell peppers and saute for 3 minutes or until crisp-tender; transfer the peppers to a small bowl.
5. While the peppers are cooking, combine the chicken, lime juice, cumin, salt, and pepper in a medium-sized bowl.
6. In a greased 13x9 inch baking dish, layer half of the peppers, half of the chicken, and then half of the cheddar cheese. Repeat the layers. Bake, uncovered, for 10 minutes or until heated through.
7. Use a spatula to transfer the nacho mixture from the baking dish onto the chips on the serving platter. Serve with guacamole, sour crea, sliced jalapenos, finely diced onions, and lime wedges or slices if desired.
8. Serve nachos fresh! Extra filling and extra chips can be stored in separate airtight containers in the refrigerator for up to 4 days. Reheat filling in a baking dish in preheated 375F oven for 4 minutes or until warmed through.

Prep Time: 10 minutes

Cook time: 15 minutes

Yield: 8 servings

Calories: 229 Fat: 13g Protein: 24g Carbs: 3g Fiber: 1g