Western · Keto
Pickle Nachos with Carne Asada
Crisp dill pickle chips replace tortilla chips, layered with melty nacho cheese and salty seared carne-asada cubes. Salty-cheesy-savory perfection — the viral pickle hack at its best.
Halal-friendly Easy
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 2
6g Net carbs
34g Protein
32g Fat
460 Calories
Per serving
Ingredients
- 2 cups (250g) Dill pickle slices (chip-cut, drained)
- 10 oz (280g) Skirt or flank steak, cut in 1/2-inch cubes
- 1 tbsp Lime juice
- 1 tsp Chili powder
- 1/2 tsp Ground cumin
- 1/2 tsp Garlic powder
- 1 tbsp Avocado oil
- 3/4 cup (85g) Sharp cheddar, shredded
- 2 tbsp Half-and-half
- 1 tbsp Pickled jalapeño slices
- to taste Salt
Method
- Toss steak with lime juice, chili powder, cumin, garlic powder, and salt. Let sit 5 minutes.
- Heat avocado oil in a heavy skillet over high heat until shimmering. Sear steak cubes in a single layer, 2-3 minutes per side, until deeply browned. Rest off the heat.
- Meanwhile, melt cheddar with half-and-half over very low heat, whisking until smooth — your nacho cheese.
- Pat pickle slices dry and arrange on a platter in an even single layer.
- Drizzle warm cheese sauce over the pickles, then pile the seared carne asada on top.
- Finish with pickled jalapeños and serve right away while everything is hot.
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