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
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.