Asian chicken nachos are a simple yet flavorful appetizer! They go great with any occasion, and if you pair it with some low carb tortilla chips they will give it that extra special crunch!
Prep Time: 5 minutes
Cooking Time: 3-5 minutes
1 4-ounce bag of grain-free tortilla chips such as Siete brand
2 cups grated extra sharp cheddar cheese
1 cup shredded cabbage or kale (or a mix of both)
4 radishes, sliced
1 jalapeno, sliced
8 ounces cooked chicken breast, shredded
10 cilantro sprigs, chopped
1 lime, cut in wedges
Preheat your oven’s broiler.
Line a baking tray with parchment paper.
Empty the entire bag of chips and layer evenly on the parchment paper, followed by half of the cheese and half of the cabbage or kale and heat under the broiler for 1.5 minutes, careful not to burn.
Remove from the oven and layer with the remaining cheese and cabbage or kale.
Layer with sliced radishes, jalapeno, cilantro and garnish with lime wedges and hot sauce.
Place back under your broiler for about 30 seconds, just until the cheese begins to melt.
Net Carbs: 14