Pork Rind Nachos

Servings: 4
Calories: 329.5kcal/1378.8kJ (per serving)
Fat: 23.8g (per serving)
Carbs: 2.3g (per serving)
Protein: 26.5g (per serving)

About

The perfect keto nachos are here! Salty, crunchy, and sturdy enough to hold all your favorite nacho ingredients: ground pork rinds with cheddar cheese make a great duo. This recipe is topped with charred steak, juicy tomatoes, and spicy jalapenos. You can add other items to your nachos like cilantro, salsa, guacamole, avocado, or sour cream!

Jessica L

Ingredients

1 ½ ounce fried pork rinds
4 ounce cheddar cheese
4 ounce beef steak, sirloin tip, visible fat eaten
¼ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon onion powder
¼ teaspoon cumin, ground
½ tablespoon olive oil
6 grape grape tomato
2 tablespoon, chopped jalapeno peppers
¾ cup, shredded pepper jack cheese

Instructions

Preheat an oven to 400 degrees. In a food processor, blend together the pork rinds and cheese until you have a finely crumbled mixture.
Line a 8X13 sheet tray with parchment paper and press the pork rind blend into the tray. Spread the mixture out thin so it bakes crisp like a tortilla chip.
Bake the tray for 6-7 minutes, keeping an eye on the oven so the edges don’t burn. Once the edges turn golden brown and the center a dark orange, remove the tray from the oven and cut triangular or square nacho chips. Leave them laying flat in the tray.
Reduce the oven heat to 350 degrees. Meanwhile, season the steak with the salt, pepper, onion powder, and cumin. Heat the olive oil in a pan over high heat and cook the steaks on both sides for about 5 minutes. Cooking until the steak has charred edges will be best for nachos.
Once the steak had cooled after cooking, thinly slice/chop the steak for the nachos. Quarter the grape tomatoes and dice the jalapenos.
Arrange the steak, tomatos, and jalapenos evenly over your nachos. Sprinkle the shredded pepperjack over the nachos as well. Bake in the oven until the cheese has melted – approximately 5-7 minutes.