Keto Loaded Chicken Nachos

Prepare the ingredients.

Measure out your Ketonia mix and put it through a fine-meshsifter. What does not fit through the sifter, place in acoffee grinderorsmall bulletand grind until fine and fits through the strainer. Transfer to a bowl fitted for astand mixer and add your salt and baking powder. Mix dry ingredients with a paddle attachment until well combined. Add in your lard or shortening and mix on medium speed until crumbly and sand-like. You can also do this by hand by massaging the lard into your dry ingredients.

For the hot water, your sink water most likely will be hot enough, but you can also heat some water on the stove. Add the hot water a little at a time, about ¼ cup. Let the water incorporate with the dry ingredients before adding more. Once the dough is a good consistency, soft and pliable, knead for 5 minutes on high. Or, if you’re doing it by hand, knead for 10 minutes. After removing the dough from the mixer, knead for a minute to form a smooth ball. Wrap withsaran wrapand chill in the fridge for 20 minutes.

Remove dough from the refrigerator and divide into 10 even portions. Roll out each piece of dough very thin, almost translucent, and transfer back in the fridge for 30 minutes to set in place. Heat a large skillet on medium-low and place one tortilla at a time on the ungreasedskillet. Cook for 30 seconds on each side or until lightly browned spots appear and the dough is cooked thoroughly. Make sure not to burn them, or they will crisp up. Don’t expect perfectly round tortillas. It takes practice. Place cooked tortillas on a paper towel to cool.

*Don’t be afraid to use the lard. The flavor it brings is absolutely amazing.

Heat oil in a skillet or deep fryer to 375*. Cut tortillas in half twice to create 40 little triangles. Once oil is hot, carefully drop tortilla pieces into the oil. Cook for about 1-2 minutes or until they float to the top. Remove and let dry on a paper towel.

In a medium sauce pan, combine American cheese and Rotel. Let melt over medium-low heat. Meanwhile, cook your chorizo on a medium skillet for about 5 minutes. Drain chorizo after cooked. Add chorizo to your melted cheese and stir well.

Place 8 tortilla chips on a plate and top with 1/4 cup queso, 2 tbsp shredded chicken, 1 tbsp shredded cheese, and 1 tbsp of pico, sour cream, and guacamole. Enjoy!