Low Country Nachos Recipes

ZUCCHINI NACHOS

Steps:

• Cut zucchini into 1/4-inch slices using a mandoline slicer. Place slices in a colander, sprinkle with salt, and toss to coat. Let drain for 30 minutes. Place slices on a clean kitchen towel and pat dry.
• Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch baking sheet with parchment paper.
• Heat oil in a skillet over medium-high heat. Add onion and saute until translucent, 2 to 3 minutes. Add chicken and cook until lightly browned, breaking meat up into small crumbles, 5 to 6 minutes. Drain and discard any accumulated liquid.
• Return skillet to low heat and stir in chili powder, paprika, cumin, garlic powder, salt, oregano, and black pepper. Keep warm.
• Place zucchini slices on the prepared baking pan in a single layer.
• Bake in the preheated oven for 5 minutes.
• Remove zucchini from oven and top with chicken mixture and shredded Cheddar cheese. Return to the hot oven and bake until cheese is melted, 2 to 3 minutes more.
• Top nachos with dollops of sour cream, pico de gallo, jalapeno, and green onions. Serve immediately.

LOW-CARB KETO NACHOS

Steps:

• In a large pan over medium heat, brown the ground beef. Drain the excess grease, and stir in the spices.
• In a large bowl, add pork rinds, beef, shredded cheddar, olives, avocado, sour cream, and salsa.
• Optional: Place your pork rinds (or alternative chip) and cheese on a baking sheet, and melt the cheese before adding the rest of your ingredients.
• Serve and enjoy.

SKINNYLIGHTFUL NACHOS SUPREME

Steps:

• Preheat oven to 350 degrees.
• In a large pan or skillet, cook ground beef with onions and garlic until meat is browned. Stir often. Pour cooked meat into a colander in the sink and drain off all excess fat. Add meat mixture back to the pan.
• Add taco seasoning, water, and mix well. Bring to a boil, turn the heat down to simmer, and cook for 5 minutes.
• Place the tortilla chips evenly on a large ovenproof serving plate or baking sheet coated with a little cooking spray.
• Top the chips with ground beef mixture. Sprinkle beans evenly over the meat. Next, spoon over beans the fire-roasted chilies, and then salsa. Sprinkle the cheese all over the top.
• At this point, you can place it in the fridge until you're ready to serve it.
• When ready to serve, bake in preheated 350 degrees oven for 15 - 20 minutes until the cheese is melted and the nachos are hot.
• Dollop with ranch dressing or sour cream and add a bit more salsa. If you really like food spicy, sprinkle a bit of Tabasco sauce over the top!
• Serve at once.

LOBSTER NACHOS

Steps:

• In a medium, wide skillet, heat the cooking oil over medium heat. Add the tortillas to the skillet, a few at a time, and fry for about 1 minute on each side. Put the fried tortillas on paper towels to drain and sprinkle with salt, to taste.
• In a saute pan, warm the lobster meat with the lemon oil over low heat minutes until warm, about 5 minutes.
• In a large bowl combine the corn, tomatoes, mint, cilantro, jalapeno, black beans, jicama, lime juice, chili powder, and the garlic salt.
• Start assembling the nachos by stacking the tortilla chips on each plate. Add the black bean salsa then top with half a cup of the lobster meat. Garnish with creme fraiche, avocado, queso fresco, and chives. Serve.

LOW COUNTRY NACHOS

Steps:

• Melt the butter in a medium saucepan over medium heat. Add the flour and whisk until smooth. Continue to whisk for 1 minute, making sure the mixture doesn't brown. Gradually whisk in the milk and cook, whisking often, until it just barely bubbles along the sides of the pan, about 5 minutes. Remove the pan from the heat, add the American and Monterey Jack cheeses and stir until melted. Stir in the jalapeño. If the sauce is too thick, whisk in more milk, 1 tablespoon at a time. Add salt and pepper to taste and keep the cheese sauce warm.
• Toss together the shrimp, 1 tablespoon of the oil, the seafood seasoning and garlic in a medium bowl. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, for 3 minutes. Add the crabmeat and cook, stirring occasionally, until the shrimp are pink and just cooked through and the crabmeat is warmed through, about 2 minutes more.
• Spread a layer of tortilla chips on a serving platter. Top with some of the shrimp and crab mixture and drizzle with some cheese sauce. Repeat with another layer of chips, shrimp and crab mixture and cheese sauce, building your nachos as high as you like. Sprinkle with the green onions and cilantro and serve immediately.