Pork Rind nachos are an easy go-to dinner for us on the weekends and pair great with a movie and sugar-free cocktail! Despite commonly held beliefs, pork rinds are actually higher in protein than fat and are full of collagen, which is great for your skin and joints!
This version of the nachos is super easy to make. I used store-bought rotisserie chicken on it, but pulled pork would be fantastic as well. You could also add any of your other favourite toppings, like jalapeños or sliced black olives. My favourite low carb BBQ sauce is Guy’s Original and I order it here. Hope you enjoy!
Southwest Pork Rind Nachos
- 100 gram bag of pork rinds
- 4 cups shredded Tex Mex cheese blend
- 2 cups diced rotisserie chicken
- 1/4 cup low carb BBQ sauce
- 1 whole ripe avocado diced
- 1/2 cup sour cream
Set the oven to 450.
Cover a cookie sheet with aluminum foil. You can spray the foil with cooking spray if you like, it makes it easier to scoop up all the cheesy goodness.
Spread the pork rinds out on the sheet. I like to make sure they are all placed "scoop-side" up so that they hold all the toppings when you serve them.
Evenly top with approximately 3 cups of the shredded cheese, then the chicken. Sprinkle the remaining cup of cheese over the chicken.
Place in the oven on the middle rack for about 6 minutes, or until the cheese is melted and bubbly.
Once you pull it out of the oven, drizzle the low carb BBQ sauce over it. Next top it with the avocado and dabs of sour cream. You'll want to do this all fairly quickly as the pork rinds will get soggy if you leave them too long.
Serve immediately and enjoy!
What are your favourite pork rind nacho toppings? Let us know in the comments below!