Low-Carb Nachos

[mos]

Low-Carb Nachos

1 batch keto tortilla chips
1 cup rotisserie chicken, shredded
1 tbs taco seasoning
1 cup cheddar cheese, shredded
4 oz Velveeta cheese
1/4 cup canned diced tomatoes and green chilies
1/2 cup guacamole
1/4 cup sour cream
1/4 cup salsa
1 jalapeño, thinly sliced
Garnish: Fresh cilantro

Lay the tortilla chips in a pan or plate(s) that is oven-proof and that can be used to serve. Use one larger pan or plate or two medium for individual servings. Preheat the oven to 425°.

Add the shredded rotisserie chicken to a microwave-safe bowl. Stir the taco seasoning into the chicken and microwave for 2 min or until the chicken is heated through.

Top the tortilla chips with the chicken mixture and then the cheddar cheese. Place into the preheated oven and bake for 5 to 7 min or until the cheese is melted and the edges of the chips are crisped.

While the chips are baking, prepare the queso. Add the Velveeta and diced tomatoes and green chilies to a medium-sized, microwave-safe bowl. Microwave for 2 to 3 min or until the mixture is totally melted. Stir to combine.

Drizzle the queso over the top of the baked chips and then top with guacamole, sour cream, salsa, and jalapeño. Serve immediately. Serves 2-3

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