Keto Nachos These pork rind nachos are layered with juicy pork carnitas, nacho cheese sauce, cilantro, and crunchy radish coins.  These are my new favorite thing to make with leftover carnitas!

These Keto Nachos are layered with juicy pork carnitas, nacho cheese sauce, cilantro, and crunchy radish coins.  These are my new favorite thing to make with leftover carnitas!

To make these keto nachos, I used the leftover Instant Pot carnitas that I made last week.  Using those carnitas really made this recipe come together in a snap!  If you don’t have leftover pork carnitas laying around in the fridge, you could definitely use shredded chicken, ground beef, or any meat you like!

To liven up the carnitas, I crisped them up in a cast iron skillet with a little avocado oil.  Those brown bits on the meat give so much flavor!

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To assemble these keto nachos, I poured a bag of pork rinds into a large pan.  I actually used a pizza pan for this!  Then I put the carnitas on top.  I made a really easy cheese sauce using cream cheese, heavy cream, and mild cheddar cheese.

The other toppings for these keto nachos can be anything you like for nachos!  I used cilantro and radish, but I would love to use tomato, olives, and guacamole next time.  That sounds amazing!

HOW TO MAKE PORK RIND NACHOS VIDEO:

Pork Rind Nachos with Carnitas

These pork rind nachos are my favorite thing to make with leftover pork carnitas.  Top them with lots of cheese sauce and cilantro to make them extra delicious!

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Print Rate

Course: dinner, Main Course

Cuisine: Mexican

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Calories: 440kcal

Author: Jennifer Banz

Ingredients

• 3 oz Bag Pork Rinds
• 2 tbsp Avocado Oil, or your favorite cooking fat
• 2 cups Leftover Pork Carnitas
• 2 oz Cream Cheese
• 1/3 cup Heavy Cream
• 1 cup Mild Cheddar Cheese grated
• Pinch of salt
• 1/4 tsp Cumin
• 1/4 tsp Chili Powder
• Sliced radish and chopped cilantro for garnish

Instructions

• Heat Avocado oil In a cast iron skillet over medium high.  Add carnitas and fry until the carnitas start to become brown and crispy.  Remove from heat and set aside.
  
• In a small saucepan over medium, melt the cream cheese with the heavy cream.  Remove from heat and add the cheddar cheese, cumin, chili powder, and salt.  Stir until cheese melts.  Remove from heat and set aside.
  
• Pour the bag of pork rinds in a baking sheet, pizza pan, or serving platter.  Evenly distribute the carnitas on the pork rinds.  Pour the cheese sauce over the pork rinds and carnitas.  Garnish with radish coins and chopped cilantro or any nacho toppings you like!  
  

Notes

If the cheese sauce seems too thick, return the pan to medium-low heat and add a couple of tablespoons of milk. Whisk to combine. You could add any garnish you like to these nachos to make them your own. Avocado, jalapeno, tomatoes, etc.

Nutrition

Calories: 440kcal

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