25 min 2
Pork Rind Nachos
Nachos, my first love, my last love. While a pork rind can never truly replace a tortilla chip, the more toppings you add, the less you’ll care which vehicle is driving all that delicious cheese into your mouth.
1 medium tomato, seeded and chopped
¼ white onion, chopped
1 tablespoon chopped fresh cilantro
1 jalapeño pepper, seeded and minced
1 teaspoon minced garlic
1 ½ teaspoons freshly squeezed lime juice
Freshly ground black pepper
1 (1 ½-ounce) bag pork rinds
2 cups shredded organic Cheddar cheese
Directions Preparing:10 minCooking:15 min
Step 1In a small bowl, toss together the tomato, onion, cilantro, jalapeño, and garlic. Stir in the lime juice and then season with salt and pepper. Set the salsa aside for at least 1 hour for the flavors to combine. After 1 hour, drain any excess liquid from the salsa.
Step 2Preheat the oven to 350°F.
Step 3Line a rimmed baking sheet with parchment paper or aluminum foil.
Step 4Spread out the pork rinds in a tight but single layer on the sheet. Sprinkle the cheese over the pork rinds, then top with the salsa.
Step 5Bake the nachos until the cheese melts and begins to bubble, about 15 minutes. Transfer to a platter and serve hot.
Nutrition Facts (per serving of 2-4)