Sunday, February 24, 2013

Nachos - a Primal Paleo Indulgence

One of the hardest things to replace when you are on a Paleo or low carb diet are nachos and tacos.  Egg crepes are great for replacing flour and corn tortillas. These work in a lot of Mexican recipes, but they do not work for Nachos or Tacos because they just aren't crispy enough.

My version of nachos came about after a lot of trial and error. I tried adding all kinds of ingredients to the cheese, but found in the end that the simpler I kept the recipe the better it was.

If you miss the crunch of those bought Nachos that you know you shouldn't be eating, these will give you a very similar taste and texture without all the processed "carbage".

Even though I prefer good quality natural cheeses for most of my recipes, in this case the processed version is really better because it has the right melting quality.  I would keep this as a treat dish anyway and not eat it every day.


Makes one serving of nacho chips

Ingredients :

-  1 1/2 to 2 cups of grated processed cheese (I like to use TexMex mix, but cheddar will work well too.)

For toppings:
-  baby greens (I like to use Arugula)
-  sour cream
-  salsa

Directions :
  • First, take out your glass microwave turntable.  Then cut a length of parchment paper that is big enough to cover it. 
  •  Lay the microwave turntable on top of the parchment paper.  With a pencil, draw a circle around the turntable.  This will give you the outline you want to cut out.  Then, with a pair of scissors, cut about 1/2" inside the outline so the paper fits nicely onto your turntable.
  • Put the parchment paper, with a double layer of paper towel under it, onto your turntable.  The cheese will be very greasy when you cook it.  This will help soak up a lot of the grease.  Trim off the corners of the square paper towel so they don't interfere with the microwave turntable turning.
  • Sprinkle the cheese around the edge of the parchment paper.  You can sprinkle it a couple of inches in, but don't put any in the middle.  In a normal microwave, this part won't cook as well and won't get crunchy enough for your nachos.  Also, don't make the cheese too thick.  You want the end product to be lacy and crispy.
  • Now put the turntable back into your microwave and cook the cheese for 3 minutes.  Check to make sure all the cheese is crunchy and hard.  If it isn't, cook for another 30 seconds.
  • Remove the cooked nachos and blot with another sheet or two of paper towel to remove as much grease as possible.
  • Leave to cool a minute or two.  When cool enough to handle, tear or cut into small pieces. 
  • Serve your nachos with a layer of sour cream spread on them.  (This is the "glue" that will keep the rest of the toppings from falling off.  It will also cut the spice of the salsa.)
  • Top the sour cream with some greens and then some salsa.
By the way, if you've never found a salsa that you're happy with, you should try the ones made by Green Mountain.  They use only organic ingredients and the taste is amazing - beats anything else I've had other than home made.  You can get hot, medium or mild so there is bound to be one that suits your particular preference.

These Nacho chips are also great as a snack with my super easy Mexican dip.

 “Life isn't about finding yourself.  Life is about creating yourself.”   - George Bernard Shaw

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