Low Carb Cheese Crisp Nachos
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 1/2 teaspoon salt
- 1 lb. ground chicken
- store bought guacamole
- 1 (8 oz.) block of jalapã©no havarti cheese i used castello
- 1 (10 oz.) can of ro*tel diced tomatoes with green c
- 1 (4.5 oz.) can diced green chilies
- 1/2 cup of black beans rinsed
- Carbohydrate 2.746646948 g
- Cholesterol 390.0894382 mg
- Fat 40.3743569714473 g
- Fiber 0.413949989318848 g
- Protein 79.774864328 g
- Saturated Fat 10.9240579338999 g
- Serving Size 1 1 recipe (461g)
- Sodium 274.758922000029 mg
- Sugar 2.33269695868115 g
- Trans Fat 3.21827111603919 g
- Calories 692 calories
Heat the oven to 425 degrees.In a large skillet, heat the olive oil and then add in the ground chicken, breaking it up into small pieces with a wooden spoon as it browns.Once the chicken is browned, add the cumin, garlic powder and salt to the chicken and stir.Add the green chilies, Ro*Tel and the black beans to the pan and stir.Simmer for 5 minutes to cook out some of the juices in the pan and then remove from the heat.Measure out a heaping tablespoon of the shredded cheese and place it on a baking sheet lined with parchment.Space each pile out so you only have 6 on the sheet at a time because they will spread as they cook.Place in the oven for 6-7 minutes.Let the cheese sit for a minute after you take it out of the oven and then with a thin metal spatula, carefully take it off the pan and lay it over a rolling pin to harden. If you want a flat crisp then just place the crisps on a wire baking rack to harden.Repeat with the rest of the cheese, you should get about 24 crisps.Fill each crisp with the chicken topping and a scoop of guacamole.
