Nachos

Appetizer, Dinner, Lunch, Main Dish, Snack

Servings: 4 servings Source:

Ingredients

For the “Chips”

2 Cups Sharp Cheddar Cheese – Shredded

1/2 Cup Parmesan Cheese

1 Tsp Cumin

1/2 Tsp Garlic Powder

1/4 Tsp Chili Powder

For the Toppings:


1 Cup cooked Seasoned Ground Beef

1/4 Cup Shredded Sharp Cheddar

2 Tbs Chopped Onion

1/4 Cup Diced Tomatoes

1/4 Cup Jalapenos

1/4 Cup Black Olives

2 Tbs Guacamole

2 Tbs Sour Cream

Directions

For the “Chips”

Line a cookie sheet with parchment paper and spray lightly with non-stick cooking spray. (It shouldn’t stick to the paper anyway but I always give it light spraying.

Pour the cheddar cheese onto the parchment paper and spread out as thin as you can. (In the shape of a rectangle.)

Sprinkle the grated Parmesan evenly on top of the cheddar cheese.

Combine the Cumin, Garlic powder, and Chili powder and sprinkle evenly on top of the cheeses)

Bake on 400* on the middle rack for 8-10 minutes. Check on it constantly as it can go from zero to burnt in no time at all. Set cookie sheet on a cooling rack and let cool for 10 minutes.

Remove from the parchment paper and cut the cheese into strips. (I used kitchen scissors for this) After cutting the cheese into strips, then cut each strip into triangles.

Place “Chips” back on parchment paper and broil on high for 2 minutes. (keep an eye on them… Even though it is only 2 minutes, they can burn very fast)

Let the “chips” cool and crisp up – about 30 minutes

Pile them on the plate and cover with all your favorite nacho toppings. Use the last 1/4 cup of shredded cheddar to put on top and melt… ENJOY!!

Makes 4 servings – 5 grams of carbs per serving