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Pig Skin Nachos

Elizabeth Heiskell's Shrimp Remoulade + Crawfish Bread + Philly Cheesesteak + Beef Roll-ups + Pig Skin Nachos
Elizabeth Heiskell's Shrimp Remoulade + Crawfish Bread + Philly Cheesesteak + Beef Roll-ups + Pig Skin NachosNathan Congleton / TODAY
Servings:
6
RATE THIS RECIPE
(18)

Chef notes

Nachos are always amazing but swapping tortilla chips with crunchy pork skins takes them to another level! Bonus: These are a dream for those following a ketogenic diet.

Swap option: Use red pepper "cups" or tortilla chips instead of pork rinds.

Ingredients

Keto queso dip
  • 1 pound shredded pepper Jack cheese
  • 1/2 cup heavy cream
  • 1/2 cup water
  • 1 can tomatoes and chilies, preferably Ro-Tel
  • 16 ounces cream cheese
  • 1 teaspoon salt
  • 1 dash crushed red pepper flakes
  • 1 4.5-ounce can green chilies
  • 1 dash cayenne
Nachos
  • 1 pound pulled pork
  • 1 recipe keto queso dip (recipe above)
  • 1 medium tomato, diced
  • medium onion, finely diced
  • 1 cup sour cream
  • 1/4 cup black olives
  • 1/4 cup chopped red onion
  • 2 medium avocados, chopped
  • 4 ounces traditional pork skins
  • 1 cup chopped fresh cilantro

Preparation

For the keto queso dip:

Place all the ingredients in microwave safe bowl or crock-pot. If using a crock-pot, cook on high for 2 hours, stirring occasionally. If using a microwave, cook for 5 minutes, stopping every minute to stir.

For the nachos:

On a large platter, arrange pork skins covering the entire platter. Drizzle queso dip on top.

Layer the rest of the ingredients over the rinds ending with the fresh cilantro.