Pig Skin Nachos
Elizabeth Heiskell's Shrimp Remoulade + Crawfish Bread + Philly Cheesesteak + Beef Roll-ups + Pig Skin Nachos
Nathan Congleton / TODAY
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Rating:
3.8181818 (11 rated)
Servings:
6

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
    • One 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
    • 1½ 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.

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Football food: Make Elizabeth Heiskell's Philly cheesesteaks and more

Play Video - 5:54