Low-Carb Grain-Free Gluten-Free Nachos

Sometimes when you lead a low-carb gluten-free lifestyle you just crave something that sounds completely indulgent and unhealthy. I got this idea when we ate at a Mexican restaurant in Colorado Springs that offered a Paleo menu. They served the guacamole with red bell pepper strips.  It got me thinking…  So here it is! Why not make nachos without the chips?

• Servings: 2
• Time: 20 mins
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Ingredients:

• 2-3 bell peppers or one 1lb package of mini peppers
• 1 cup chopped or shredded rotisserie chicken (you can also seasoned taco meat)
• 1 tablespoon grapeseed oil
• 1 tsp Wildtree fajita seasoning or similar type of seasoning
• 1 tsp Wildtree garlic galore OR 1 tsp minced garlic
• 1 tsp apple cider vinegar
• Pinch of salt
• 1 cup Mexican blend shredded cheese
• Additional toppings such as tomatoes, black olives, cilantro, and salsa. Optional squeeze of lime and guacamole.

Directions:

Note: Preheat oven to 350 degrees F, grab a sheet pan, and line it with either parchment paper or aluminum foil. Cut the peppers into thick strips so that they will be able to hold the nacho ingredients and act like a large chip. If using mini peppers, cut them in half and remove the stem and seeds. You may need to press them flat. In a medium bowl mix the chicken, grapeseed oil, fajita seasoning, garlic, cider vinegar and salt. Spoon the chicken mixture onto the pepper slides and sprinkle with cheese. Bake for 8-12 minutes until the cheese is melted. Top with tomatoes, olives, and/or cilantro and serve with a side of salsa and/or guacamole. If you feel like it, squeeze with lime before serving.

This is a perfect use for salsa made with fresh tomatoes since the flavors will absolutely shine…  (Picture of nachos coming soon.)

Enjoy!