Low Carb Chicken Nachos Rockin Robin Cooks

Try these low carb chicken nachos. Sweet bell peppers replace the tortilla chips but not the flavor. Chicken, avocado, corn and more.
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Tools I like:
Tortilla Warmer
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Lodge cast iron 12 inch pan
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Cast Iron Grill Pan
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Global 8 inch Chef Knife
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Squeeze Bottles
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Baking Sheet Tray
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Disclaimer:
This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin

Try more of my recipes:

Gluten Free Enchilada Sauce: https://youtu.be/-AW1csFlfXs

The Original Enchilada Sauce: https://youtu.be/IyWQ2DswF5A

How To Make The Best Refried Beans: https://youtu.be/X382ZAKp0jk

How To Make The Best Spanish Rice: https://youtu.be/wwR1YdDN3Hg

Cauliflower Spanish Rice: https://youtu.be/qRRR2sbCYKo

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Low Carb Nachos
Ingredients:
1 rotisserie chicken, shredded
1 package of mini sweet bell peppers, stems/seeds removed, cut in half
Rockin Robin's enchilada sauce https://youtu.be/pUN-LBpyYGY
1 lb. mozzarella cheese, grated
1 can of organic corn, drained
1 lime
1 avocado, diced
sour cream
cilantro, chopped for garnish

Directions:
Make my enchilada sauce and keep warm. Shred chicken and add enough sauce to moisten the chicken.

Slice bell peppers in half and remove the stem and seeds. Place halved peppers on a baking sheet lined with foil. Preheat oven to 400 degrees F.

Place dollops of chicken on each half of peppers. Sprinkle with corn. Add cheese over all and place in the oven for about 20 minutes or until pepper has softened.

Slice avocado in half and score each half into bite-size pieces and drizzle lime juice over the avocado to prevent browning.

Take nachos out of the oven and add the avocado over all. Drizzle sour cream over the top of the nachos and garnish with chopped cilantro. Serve immediately.

Thanks for watching and sharing!
Rockin Robin
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