Low Carb Loaded Cheesy Cracker Nachos Recipe

Gluten Free
Lunch
Main Dishes
5/5
(1493 reviews)
Low Carb Loaded Cheesy Cracker Nachos
Zylo Recipes

Description

Imagine a plate piled high with a symphony of textures and flavors, a delightful twist on a classic favorite. These inventive nachos replace the usual fried tortilla chips with crisp, savory crackers crafted from almond flour and parmesan cheese. The crackers themselves offer a satisfying snap and a nutty, cheesy taste that perfectly complements the other ingredients.

Their delicate crispness holds up surprisingly well to the generous toppings, ensuring each bite is a delightful experience. Instead of a heavy, processed cheese sauce, a tangy, creamy cheese base melds everything together. This lighter approach doesn't sacrifice any flavor; instead, it brightens the entire dish, preventing it from feeling overly rich or greasy.

The creamy texture contrasts beautifully with the crisp crackers and the other toppings. The foundation is composed of tender, flavorful pulled chicken. Each shred is infused with savory spices, creating a hearty and satisfying protein element.

The chicken is cooked until it's incredibly tender, practically melting in your mouth. The toppings are a vibrant mix of classic nacho staples: diced tomatoes bring a juicy burst of freshness, while thinly sliced green onions offer a subtle sharpness. A dollop of cool sour cream adds a tangy counterpoint to the savory chicken and cheese, while slices of jalapenos contribute a fiery kick for those who enjoy a little heat.

These nachos are perfect for sharing with friends or enjoying as a satisfying meal. While the crackers require a bit of effort, the end result is well worth it. The bold flavors and contrasting textures create a truly memorable dish that will leave you wanting more.

Whether you're looking for a crowd-pleasing appetizer or a fun and flavorful weeknight dinner, these nachos are sure to hit the spot. The combination of savory, spicy, and creamy elements makes for a truly addictive and unforgettable culinary adventure.

Preparation Time

Prep Time
20 min
Cook Time
30 min
Total Time
50 min

Nutrition Information

Per 1 servings serving
C
Calories
750 Kcal

C
Carbs
15 g
Fi
Fiber
3 g
Sugar
5 g

P
Protein
40 g

C
Fats
60 g
Saturated Fats 30 g
Unsaturated Fats 25 g

Cholestrol 150 mg
Sodium 800 mg
Potassium 300 mg
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Ingredients

    1.
    Keto Almond And Parmesan Crackers
    Keto Almond And Parmesan Crackers
    2 servings
    2.
    Scallions
    Scallions
    2 medium
    3.
    Green Chili Peppers
    Green Chili Peppers
    1 tablespoon
    4.
    Chicken Breast
    Chicken Breast
    1 large breast
    5.
    Tomatoes
    Tomatoes
    1 large
    6.
    Red Onions
    Red Onions
    ½ medium
    7.
    Olive Oil
    Olive Oil
    1 tablespoon
    8.
    Lime Juice Raw
    Lime Juice Raw
    1 lime yields
    9.
    Cilantro
    Cilantro
    1 tablespoon
    10.
    Sour Cream
    Sour Cream
    2 tablespoon
    11.
    Grated Cheese
    Grated Cheese
    ½ cup
    12.
    Avocado
    Avocado
    1 avocado, California
    13.
    Salt
    Salt
    ¼ teaspoon
    14.
    Black Pepper
    Black Pepper
    ⅛ tsp

Instructions

    1.
    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.
    2.
    While the chicken is cooking, you can make the salsa. Dice the tomato and onion and add to a mixing bowl with You can make the salsa while the chicken cooks. Dice the tomato and onion and add to a mixing bowl with
    3.
    Arrange the parmesan crackers in a heat proof dish.
    4.
    Scatter the pulled chicken over the crackers and season with a little salt and pepper.
    5.
    Slice the scallions and chili and scatter over the chicken.
    6.
    Sprinkle the grated cheese over the chicken and crackers.
    7.
    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.
    8.
    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.
    9.
    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.