Loaded Pork Rind Nachos
Loaded pork rind nachos topped with savory chorizo, creamy pepper jack queso, and fresh pico de gallo. An easy keto nachos recipe for game day, parties, or a quick meal.
Servings: 6
Calories: 457kcal
Ingredients
- 1 lb Ground Chorizo
- 5 oz Pork Rinds
Pico de Gallo
- 2 off the vine tomatoes diced
- ½ small white onion thinly diced
- 1 jalapeño thinly diced (we like our food spicy so I didn’t remove the seeds or veins)
- ½ cup cilantro chopped
- 1 Lime juiced
- ½ tsp Natural Ancient Sea Salt
Queso
- 1 Shallot thinly sliced
- 1 Fresno pepper
- 2 tbsp Butter
- ¾ cups Organic Heavy Whipping Cream
- ¼ cup Water
- 1 oz Cream Cheese
- 1 ¼ cup Pepperjack cheese shredded
- ¼ tsp Garlic Powder
- ¼ tsp Onion Powder
- ½ tsp Dried Parsley
- ¼ tsp Black Pepper
Instructions
Make the Pico de Gallo
- Add the tomatoes, onion, jalapeño, cilantro, lime juice, and salt to a small bowl. Stir to combine.
- Refrigerate the pico while you prepare the remaining ingredients.
Cook the Chorizo
- Heat a skillet over medium-high heat.
- Add the chorizo and break it into small pieces with a spatula.
- Cook for about 10 minutes, or until browned and cooked through. Set aside.
Make the Queso
- Heat a medium saucepan over medium-high heat and melt the butter.
- Add the shallot and Fresno pepper. Cook for 2–3 minutes, or until tender.
- Reduce the heat to low.
- Add the heavy cream, water, cream cheese, pepper jack cheese, garlic powder, onion powder, dried parsley, and black pepper.
- Cook, stirring occasionally, for about 10 minutes, or until the cheese is melted and the queso is smooth.
Assemble
- Add the pork rinds to a serving platter.
- Top with the warm chorizo, queso, and pico de gallo.
- Add your favorite nacho toppings and serve immediately.
Video
Notes
- Keep them crisp: Assemble the nachos just before serving. The pork rinds will soften as they sit under the warm queso and pico.
- For parties: Keep the pork rinds, chorizo, queso, and pico separate until you’re ready to serve.
- Pico: Drain off excess tomato liquid before adding it to the nachos.
- Shortcuts: Store-bought pico or queso works when you want to save time.
- Pork rinds: Plain or flavored pork rinds work. Cheddar jalapeño is especially good with the chorizo and queso.
- Meat swap: Use seasoned ground beef if you prefer it to chorizo.
Nutrition
Calories: 457kcal | Carbohydrates: 6g | Protein: 29g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 94mg | Sodium: 1212mg | Potassium: 156mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1115IU | Vitamin C: 15.5mg | Calcium: 195mg | Iron: 1mg
