About
These keto nachos use almond and parmesan crackers in place of traditional nacho chips, adding a tangy hit of cheese to the base.
Topped with pulled chicken and traditional nacho toppings, this is a great dish for sharing with friends or family!
Simple to prepare but bursting with flavor, once you have made the crackers the dish comes together in no time at all.
Ingredients
- 2 servings(1/2 batch) keto almond and parmesan crackers
- 2 medium (4-1/8 in. long) scallions
- 1 tablespoon green chili peppers
- 1 large breast (yield after cooking, bone and skin removed) chicken breast
- 1 large tomatoes
- ½ medium (2-1/2 in. dia) red onions
- 1 tablespoon olive oil
- 1 lime yields lime juice raw
- 1 tablespoon cilantro
- 2 tablespoon sour cream
- ½ cup grated cheese
- 1 avocado, California (black skin) avocado
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Add the chicken breast to a pan with a little salt and cover with water. Bring to the boil and then reduce to a simmer for 10 minutes or until cooked through.
- While the chicken is cooking, you can make the salsa. Dice the tomato and onion and add to a mixing bowl with ½ the lime juice plus 1/2 the zest of the lime, a handful of cilantro and season. Toss to combine and refrigerate until ready to serve.
- Remove the chicken from the pan and transfer to a plate. Use two forks to shred the meat. Reserve to one side.
- Arrange the parmesan crackers in a heat proof dish.
- Scatter the pulled chicken over the crackers and season with a little salt and pepper.
- Slice the scallions and chili and scatter over the chicken.
- Sprinkle the grated cheese over the chicken and crackers.
- Heat a grill to medium/high and place the nachos under the grill for 4-5 minutes or until the cheese is melting and golden.
- While the nachos are cooking you can make the guacamole. Peel and pit the avocado and add the flesh to a mixing bowl. Add the olive oil and remaining lime juice. Season and mash with a fork to combine.
- Once the nachos are ready, remove from the grill and top with the salsa, guacamole and a little sour cream. Scatter with cilantro to serve.
Nutrition Facts
- Servings: 3
- Calories: 667.0kcal (per serving)
- Fat: 48.3g (per serving)
- Carbs: 19.3g (per serving)
- Protein: 44.7g (per serving)
