Nachos are the ultimate snack for the entire family, especially those who are on the hunt for a healthier option to accompany their food.
But there are some tricky parts to making your own.
Preparing the nacho Ingredients 1 tbsp coconut oil, melted ½ tsp cumin ½ tsp garlic powder ½ tsp paprika ½ tsp salt ¼ tsp pepper 1 large egg white, beaten with 2 tbsp water to form a roux 1 tbsp chicken stock or milk 1 tbsp lime juice ¼ cup shredded cheese 1 small red onion, finely diced ½ cup shredded cabbage 1 large green pepper, finely chopped ½ cup cilantro, finely shredded Directions Preheat the oven to 400 degrees F (230 degrees C).
Grease two baking sheets and line with parchment paper.
Line a baking sheet with aluminum foil and place the chicken breasts in the oven and roast until golden, about 10 minutes.
Remove the chicken from the oven, remove the chicken broth from the pot and set aside.
Mix the coconut oil with the cumin, garlic powder and paprika, salt and pepper to taste.
Add the egg white to the pot, beating with a wooden spoon until it forms a rouge.
Pour in the chicken stock, egg yolks, lime juice, shredded cheese and cabbage.
Season to taste with salt and/or pepper.
Place the chicken back in the pot with the oil, heat until the chicken is heated through and then pour in the lime juice and cabbage mixture.
Cover the nacho, cover and cook for 20 minutes.
Notes Cook the chicken according to the package directions.
You can also add a few extra nachas to the nosh, if you like, but make sure you do not over cook the nacos.
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