Low Carb Cheese Crisp Nachos

• Gluten free

• Meat

  • 1 lb Ground chicken

• Produce

  • 1/2 cup Black beans
  • 1 tsp Garlic powder
  • 1 (4.5 oz. can Green chilies
  • 1 (10 oz. can Ro*tel diced tomatoes with green chilies

• Condiments

  • 1 Guacamole, store bought

• Baking & Spices

  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 1 (8 oz. block Jalapeno havarti cheese

Found on mantitlement.com

Description

Ingredients

• 1 (8 oz.) block of Jalapéno havarti cheese, I used Castello
• 1 lb. ground chicken
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1½ teaspoon salt
• 1 (10 oz.) can of Ro*Tel diced tomatoes with green chilies
• 1 (4.5 oz.) can diced green chilies
• ½ cup of black beans, rinsed
• Store bought guacamole

Directions

• 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.

Nutrition