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trash can nachos

Trash Can Nachos Without The Carbs

Who doesn't love a plate of nachos? I have recreated my favorite trash can nachos without the carbs for you to be able to indulge without the guilt. Using a low carb tortilla or low carb wrap, makes these trash can nachos without the carbs, just that!
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Course: Appetizer, Main Course
Cuisine: Mexican
Keyword: low carb nachos, nachos, trash can nachos, trash can nachos without the carbs
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

  • 1 lb Pork, beef or chicken precooked and shredded
  • 3 Low Carb wraps or Tortillas
  • 2 Tbsp butter
  • 1 Tbsp almond flour
  • 2 oz Cheddar cheese, shredded
  • 2 oz Oaxaca cheese, shredded
  • 2 oz Monterey Jack or Pepper Jack, shredded
  • 2 oz. Smoked gouda
  • Pinch Cumin
  • Pinch Cayenne
  • 2 Tbsp Juice of pickled jalapenos
  • 2 Tbsp Pickled jalapenos, diced optional
  • 12 oz. Pico de Gallo
  • 1/2 block Queso Fresco
  • 1-2 Fresh jalapenos, sliced thin optional
  • 1/2 bunch Cilantro, chopped
  • 3 green onions, chopped
  • 2 Tbsp Mexican crema

Instructions

  • This recipe uses 1 lb. of precooked meat, (choose from chicken, beef, pork, pulled pork, brisket, carne asada or carnitas.) You may desire to check my carnitas blog for that recipe, or rotisserie chicken would even work . Reheat the meat, and shred. Set aside.
  • Cut your low carb wraps (or tortillas) into strips. You have two options here. You can choose to spray with oil and season with salt and pepper and toss in air fryer or oven at 400 degrees for 5 minutes or until they get crispy. OR you can toss in 2 Tbsp of avocado oil and fry until crispy, and season. Set aside.
  • To prepare cheese sauce: Melt 2 Tbsp butter in a sauce pan, add 1 Tbsp almond flour mix well to create a roux. With a whisk, combine well and add 2 oz cheddar, 2 oz. jack cheese, 2 oz of Oaxaca and 2 oz of Gouda. Mix well until combined. Add in pinch of cumin and cayenne. Stir until combined. Add in 2 Tbsp Pico de Gallo and 2 Tbsp pickled jalapeno juice. *Optional for extra heat, add in 2 Tbsp chopped pickled jalapenos. Mix well, set aside and keep warm.
  • In a deep sauce pan or deep bowl, start layering with cheese sauce first, then add chips, meat, shredded cheddar, Queso Fresco, more cheese sauce, pico de gallo, sliced jalapenos and cilantro, green onions, repeat layers x three.
  • Place a plate or serving platter over the top of your pot and flip over slowly releasing the pot from the plate. Cover with rest of toppings and drizzle of Mexican crema (or sour cream). Enjoy!