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Not you Average “Nachos with Chicken”
Pepper Nachos with Chicken (Low Carb, GF, DF)
It’s football season! If you are a football fan like me (GO PATRIOTS!), I’m sure you have a fantasy football team all set up with your coworkers or friends.
You’ve dedicated every Sunday to sitting down watching football, and either going to, or throwing your own football parties.
Football parties are always fun. You can sit around with your family and/or friends, scream at the TV when a player makes a stupid mistake, or yell when there has been a good play.
And as always, a football party is not complete with they typical football party appetizers and snacks.
Yes, I am talking about chips and dip, chicken wings, nachos, etc.
The only problem is, a these football finger foods are usually high in carbs, contain gluten, dairy, or other food allergens.
If you are like me, you often find yourself trying to navigate the snack table figuring out what you can and cannot eat.
Well, do I have a recipe for you. I have decided to come up with a low carb, gluten free, and dairy free nachos with chicken recipe that anyone can enjoy.
This recipes is great for your next football party or any social event. I even make this nacho recipe for a snack!
Pepper Nacho “Chips”
Typically nachos are made with corn or flour tortilla chips.
Obviously, flour tortilla chips have gluten. But, both types of tortilla chips are high in carbs and high in calories.
For example, Tostitos original corn tortilla chips have 130 calories and 18 grams of net carbs for ONLY seven chips!
Chips and nachos are addictive, so there is no way people can stop at eating seven chips!
On top of that, if you do not buy organic corn tortilla chips, the corn used to make to tortilla chips are probably genetically modified.
Corn is actually the number one genetically modified food and takes up about 80% of the corn market. YIKES.
So for this recipe, I decided to replace the typically corn or flour tortilla chip and replace it with bell pepper “chips.”
Compare this now, to our mock nacho chips, bell peppers.
You may think, not even close. But don’t knock it ’til you try it. These can satisfy that crunch with lots of great flavor without ruining your diet.
Bell peppers only have about 25 calories per pepper. They contain high levels of vitamin C (perfect for this time of year when germs/virus are spreading around.
Other than diet, try reading this article to protect against the flu!) and vitamin E to keep your immune system strong and keeping your skin and hair looking beautiful.
Bell peppers also have high levels of vitamin B6 which is important for health of the nervous system and cells.
Peppers contain phytochemicals and carotenoids that have anti-inflammatory benefits.
The capsaicin in bell peppers have been shown to reduces bad cholesterol and control blood sugar.
With this information, peppers seem to prove to be the better option for our nachos.
Nacho Meat Mixture
This nachos with chicken recipe uses ground chicken for the protein element of the dish.
However, feel free to used ground beef, ground bison, or ground turkey! All are great sources of protein.
The reason I included the chicken is because chicken is that is high in protein (~31 grams per 100 grams of chicken).
Protein is essential for muscle health and growth. Being active, I try to increase my protein intake.
Chicken is high in B vitamins that are help the skin, immune system, digestion, and nervous system.
This protein also has Vitamin D which helps us absorb calcium for bone strength.
Vitamin A in chicken is perfect for eyesight. Chicken has a high iron content that is good for hemoglobin formation and muscles.
Potassium and phosphorus is also in chicken.
The best part about nachos is its versatility, specifically the toppings.
For my nachos with chicken, I decided to used salsa, tomato, lettuce, avocado and dairy free cheese.
I typically make my own salsa. My dad and I have perfected a salsa recipe that goes super fast at any event (stay tuned for the recipe!). However, you can buy freshly made organic salsa at your local grocery store.
Or better yet, try your local farmers market! At our farmers market, there are at least two stands that sell homemade salsa.
My sister has to always stop at their table to try their free samples.
Dairy Free or Regular Cheese
Since I have a dairy allergy, I chose to use Daiya Classic Blend Shreds.
This is a shredded cheese alternative that is dairy free. It tastes great and even melts nicely.
However, if you do not have a dairy allergy, feel free to used regular shredded cheese to top your nachos with chicken.
Lettuce, Tomato, Avocado, and a Squirt of Lime
I always like to top my nachos with lettuce, tomato, and avocado.
Lettuce gives a little crisp to each nacho and gives it a nice green decoration.
Tomatoes are add depth to the nachos. The avocado adds healthy fats to the dish.
It gives the nachos a creamy element. Lastly, the lime adds acidity to the dish.
Feel free to add any additional toppings! When you make nachos, the point is to go all out with the toppings!
I hope you enjoy this healthy nachos recipe as much as we do!
You may also want to check out another one of our favorite gluten and dairy free appetizers.
If you liked this recipe, you’ll like these too!
Pepper Nachos with Chicken
This easy low carb version of nachos use pepper slices instead of high carb corn chips. You still get a nice crunch along with tons of flavor. And best of all, these are loaded with nutrition!
- 4 Bell Peppers
- 1 lb Ground Chicken
- 1/4 cup Diced Onions
- 1 clove Garlic
- 1/2 cup Salsa
- 1 Avocado
- 1 cup Cheese or Dairy Free Alternative
- 1 Tomato
- 1/4 cup Chopped Romain or Iceberg Lettuce
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 tbsp Lime
Preheat the oven to 400 degree
Coat a pan with olive oil and saute the onion and garlic until soft
Add the ground chicken and 1/4 cup of salsa and lime juice. Cook until the chicken is done.
While the chicken is cooking, cut up the bell peppers into "chips"
Line a baking sheet with aluminum foil and place the chips on the pan
When the chicken is done cooking, evenly distribute the chicken onto the "chips"
Top the "chips" with the shredded cheese and place the pan in the oven. Bake for approximately 5-8 minutes until the cheese has melted.
While the "chips" are in the oven, dice up the lettuce, tomato, and avocado.
When the nachos are done, place the nachos on a plate and top with the lettuce, tomato, avocado, and remaining salsa.