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There is no such thing as a Game Day Party without snacks! Whether it’s sweet or salty, any host needs a bunch of them!
Loaded Nachos is one of my favorite party snacks. With the right toppings, Loaded Nachos also easily becomes a meal.
As with a lot of game day party foods, however, Loaded Nachos is not keto-friendly. The base of Loaded Nachos is tortilla chips and it usually includes beans (an ingredient that has a lot of carbs per serving).
Today, I’m partnering with Hatfield to share a keto and low carb recipe for Loaded Pork Rinds, which can also be referred to as Keto Loaded “Nachos”! This is one keto chips & dip kind of recipe that will absolutely please a crowd!
What’s in Loaded Pork Rinds?
Loaded Pork Rinds has a lot of the same things that you might expect from a traditional loaded nachos dish: ground meat, a cheese sauce, and salsa. In this recipe, I used Hatfield Recipe Essentials Chorizo, a quick homemade queso sauce, and pico de gallo.
To keep this keto-friendly, you can add other toppings like sour cream and guacamole, but this is optional. Ideally, I would have added guacamole, but as is the story of life: my avocados weren’t ripe enough when I was making the dish!
I did not include beans because a cup of beans has nearly two days worth of carbs!
These Loaded Pork Rinds use Hatfield Recipe Essentials Chorizo
What’s Hatfield Recipe Essentials?
As you might know, Hatfield has a range of all natural, easy to use, and ethically raised pork products. Hatfield Recipe Essentials is one line of their products that are meant to make meal prepping easy.
Recipe Essentials has six flavors. One of the flavors is Chorizo and I used it in this dish.
What I love about Hatfield Recipe Essentials is that I can literally brown the meat without any extra salt or ingredients and have it turn out deliciously! In fact, when I’ve made Loaded Pork Rinds in the past, I’ve often needed a ton of extra ingredients to get the meat perfectly seasoned. There was no need to add anything to this Hatfield Recipe Essentials Chorizo.
Where can you get this meat?
I picked this up from my local Giant in the ground meat section. I had a bit of trouble finding the Hatfield Recipe Essentials meat at my usual store (they were all out) so I used Hatfield’s product locator to find a nearby store that had them all in stock.
Besides the Chorizo, I also picked up the Hot Italian flavor, which I’m planning to use in my Low Carb Lasagna. As you’ll notice in the picture below, each packet of meat was only $3.99, making this entire dish very budget-friendly!
What other Hatfield Recipe Essentials fit this recipe?
I chose Chorizo because I knew that the flavor would mesh well with the other Spanish flavors in Loaded Pork Rinds. However, Chorizo has a distinct flavor that some might not love.
If you are not a fan of Chorizo, then I’d recommend simply choosing any of the other Recipe Essentials flavors. Any ground meat will taste great with this dish!
What kind of pork rinds should I use?
Similar to my recommendation about being able to choose any of the Hatfield Recipe Essentials meats, you can choose whichever pork rinds that you love. I’ve had this dish with Cheddar Jalapeno and BBQ flavored pork rinds. Both were delicious! I will say though that the Cheddar Jalapeno flavor was my favorite!
With the toppings, don’t the pork rinds get soggy?
Yes! It’s important to layer this dish when you are ready to eat it and serve it immediately.
If you’re bringing this to a Game Day party, I recommend keeping all of the components separate. This means, store your ground meat, salsa, and queso separately and bring the bags of pork rinds. This way you can also warm up the meat and queso before serving.
I don’t mind my pork rinds getting a little soggy (I always find a few tough ones in each bag), but no one wants a plate full of mush.
Ingredients
- 1 lb Hatfield Recipe Essentials Chorizo
- 5 oz Pork Rinds
Pico de Gallo
- 2 off the vine tomatoes diced
- 1/2 small white onion thinly diced
- 1 jalapeño thinly diced (we like our food spicy so I didn’t remove the seeds or veins)
- 1/4 cup cilantro chopped
- 1 lime juiced
- 1/2 tsp sea salt
Queso
- 1 shallot thinly sliced
- 1 Fresno pepper
- 2 tbsp butter
- 3/4 cups heavy cream
- 1/4 cup water
- 1 oz cream cheese
- 1.25 cup Pepperjack cheese shredded
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp dried parsley
- 1/4 tsp black pepper
Instructions
- Add all of the ingredients for the pico de gallo to a small bowl. Refrigerate and allow the flavors to meld.
For the Hatfield Recipe Essentials Chorizo
- Heat a skillet to medium-high heat
- Add the meat to the pan and use a spatula to separate the meat
- Brown the meat (~10 minutes). Set aside.
For the queso
- Heat a medium sauce pan to medium-high heat
- Melt butter in pan and add shallots, garlic, and peppers.
- Cook the shallots, garlic, and peppers until they are tender (~2-3 minutes)
- Turn the heat to low
- Add cream, water, spices, and cheese
- Stir occasionally until the cheese is melted and has the consistency of queso (~10 minutes).
- Add the pork rinds to a plate and top with the Chorizo, queso, and pico de gallo.
Video
Recipe Nutrition Facts
Recipe Notes
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