Low Carb Cheese Crisp Nachos

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1 (8 oz.) block of jalapéno havarti cheese, use castello

1 lb. ground chicken

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon garlic powder

1½ teaspoon salt

1 (10 oz.) can of rotel diced tomatoes with green chilies

1 (4.5 oz.) can diced green chilies

½ cup of black beans, rinsed

store bought guacamole


1. Heat the oven to 425 degrees.

2. 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.

3. Once the chicken is browned, add the cumin, garlic powder and salt to the chicken and stir. Add the green chilies, RoTel and the black beans to the pan and stir.

4. Simmer for 5 minutes to cook out some of the juices in the pan and then remove from the heat.

5. 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.

6. Place in the oven for 6-7 minutes.

7. 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.

8. 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.

Bon Appetit!

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