Ready to enjoy great nachos? Well you are in luck because for this recipe is excellent and requires no hard to find ingredients. These 25 minute low carb and keto friendly nachos are made on cheesey tortillas with a fabulous chicken mixture. Here’s how to make them.
The Best Keto Nachos Recipe Loaded with Chicken
This Keto nachos recipe loaded with chicken is extremely easy to make and and worth every minute you spend making it. Not to mention every ingredient is so easy to find that you might already have them on your pantry, and they can also be made using leftovers. Does it get better? Yes it does, because these nachos are low carb, sugar free, gluten free and keto friendly. Because who doesn’t love a good nacho recipe without all the guilt?
Mexican night never tasted so good – while being a healthy meal for you all at the same time. These keto nachos are so delicious and made with fresh ingredients. Now let’s get down to it.
2 cups grated hard cheese, such as parmesan, aged gouda or asiago cheese
For the Filling:
3 tsp avocado oil (separate)
1 green bell pepper (cleaned and dices)
1 red bell pepper (cleaned and diced)
2 cups diced leftover chicken (or store bought rotisserie or sliced turkey from deli)
4 tsp lime juice
1/4 tsp ground cumin
1/8 tsp fine kosher salt
1/8 tsp ground black pepper
1 cup shredded sharp cheddar cheese
For garnish on the nachos:
sliced spicy jalapeno pepper
diced onions (finely chopped)
Lime wedges or slices
Preparation: 8 servings
Place a piece of parchment paper on a rimmed baking sheet and set aside. Preheat your oven to 375 F
For the chips- Using a 2 1/2 inch jar lid as a guide, drop 1 tbsp of the cheese on the parchment paper and using your hands form them into a circle. Space the circles about 2 inches from each other.
Bake the tortilla chips for about 5 minutes or until each tortilla chip is lightly browned and bubbly. Wait for them to cool down and as they cool down they will crisp up. Remove the chips from the parchment paper and place them in your serving platter.
For the filling- Over medium-high heat, pour 1 1/2 tsp of your avocado oil in a large skillet. Continue by adding your bell peppers and saute for about 3 minutes or until the texture is crisp and tender. When done, transfer to a small bowl.
Continue by combining your chicken, lime juice, cumin, salt, and pepper in a medium sized bowl.
In a greased baking dish, layer peppers, half the chicken mixture, half of the cheddar cheese and continue until all done. Transfer to the oven and bake for 10 minutes or until cheese has melted.
Transfer your nacho mixture from the baking dish to your nachos serving place using a spatula. With a spoon, garnish your nachos with guacamole, sour cream, sliced jalapenos, finely chopped onion and the lime wedges.
These yummy keto nachos loaded with chicken are best served hot right out of the oven. However, if you have any leftovers they can be stored in an airtight container in the fridge for about 4 days. The keto nachos loaded with chicken can be reheated in the oven at 375 F for about 5 minutes. But we doubt you will run into this issue.
These keto nachos have just what it takes to elevate a family gathering and are the perfect companion to on taco Tuesday. But don’t take our word for it. Try it for yourself. You will not regret it.
Net Carbs: 2g
Total fat: 4g