These Keto Nachos are loaded with super crispy chicken, creamy queso, and all the toppings your heart could possibly desire!!!
I have put away some nachos in my day, but these Keto Nachos are the new nacho king.
Every bite is crunchy and cheesy with a little bit of spice, just like a good plate of nachos should taste. And because of the general shape of pork rinds, they are a superior queso carrier than the more traditional corn tortilla chip.
Personally, corn has always been a problem in my diet. Pre-Keto a lot of my snacks and meals relied on highly processed corn products. Even after being keto for a while, a warm basket of tortilla chips at our favorite Mexican restaurant was my kryptonite.
But I know better now, corn is one of the biggest players in causing widespread inflammation in my body. If you aren’t feeling 100% try keeping a food journal and identify the foods that cause issues and make substitutions when necessary. Eliminating foods that negatively affect your body is one of the quickest and easiest ways the feel your absolute best. However, sometimes finding which foods those are can be tricky.
Like the classic ice breaker “if I could choose my last meal”, mine would definitely be nachos. Of course, they’d be swimming in creamy queso, carnitas, and a variety of delicious salsas. And you know if this is my last meal, it’s probably going to be made using corn tortilla chips (why bother at this point). If it’s anything other than my last meal, I’m going to stick with pork rinds.
Some other great keto-friendly Mexican inspired ideas:
- Sprinkle some Tajin Clasico seasoning on sliced cucumber, then dip the seasoned cuke slices in guac.
- Lettuce cup tacos not your thing? Try these crispy cheese taco shells
- Swap out that fishbowl of sugar some call a margarita and try a Nor-Cal Margarita.
- Get rid of the rice, and whip up a batch of this Keto Mexican Cauliflower Rice
- 8 ounces queso cheese we Siete Cashew Queso or Queso Blanco
- 2 avocados diced
- ½ cup pico de gallo
- ¼ cup minced cilantro
- 4 radishes thinly sliced
- 1/4 cup sour cream
- 2 jalapeños sliced
- Heat the oil in a 10.5″ cast-iron skillet over medium-high heat. Season the chicken with the taco seasoning and the salt. Add to the pan in a single layer and cook 10-15 minutes only flipping occasionally. You want the chicken to get crispy.
- Place the pork rinds on a serving platter and drizzle with queso, top with chicken, avocado, pico de gallo, cilantro, sour cream, jalapeños, and radishes. Serve immediately.