Low Carb Chili Cheese Nachos, Yes, Please

Okay, maybe these aren't chili cheese nachos but they sure taste like them.  

When I was in high school, and I would be at competions, I would always get the chili cheese nachos.  However, the mountain of tortilla chips, topped with canned chili, nacho cheese and sour cream was far from good for me.  That doesn't keep me from wanting them however.

So instead I made these cheddar cheese crisps that I filled with chicken taco meat that I added cumin along with half a can of tomatoes, with green chilies and onions.  Then I topped it will my favorite taco toppings.  The result is a super yummy hand held low carb taco cup that tastes just like the chili cheese nachos from my youth.

The trickiest thing about this dish is the cheese cups.  They are very similar to my parmesan crisps except instead of letting them cool on the baking sheet you have to form them by pushing them into standard muffin tins.  Since this has to be done quickly, I would suggest only making 3 of these at a time until you get in a rhythm but no more then 6 at a time, or they will never get formed into cups before they cool.

Here is a quick tutorial on how to make the crisps:

Spread 1 1/2 Tbsp cheddar cheese on a silpat or parchment
paper to create a 3 inch circle.  Do not place too close
to each other as the cheese will spread as it cooks




After baking for 10 minutes in a 400 degree oven,
The cheese will be lacy and golden.
When forming the cups I will leave the cheese crisps in the oven
to keep then pliable and pull them one at a time.  They will harden
in about 15 seconds so have your muffin tin waiting for you on top
of your stove.

One at a time place a crisp on top of  a muffin cup.  Using the back of a spoon
or a rubber spatula sink the crisp into each well to create cup.
Let cool before filling.

I made the mistake of filling inside the cups.  They are much easier
to remove from the tin BEFORE filling

These crisps can be made in advance.  Store covered to prevent cheese crisps from getting stale.

Chicken Chili Tacos in Cheddar Cups

1 lb Ground Chicken Breast (or Turkey)

2 teaspoons taco seasoning (use your favorite kind)

1 tsp cumin

1 tsp onion powder

1 tsp garlic powder

1/2 cup vegetable stock

1/2 a corn tortilla, minced (this really helps it taste like chili)

1/2 cup Rotel Tomatoes with onions and green chilies

1 cup sharp cheddar cheese (this will make 12 cups total)

Your Favorite taco toppings 

( I used cotija cheese, jalapenos, tomatoes, red onions, black olives and sour cream)

Preheat oven to 400 degrees fahrenheit.  

Place standard muffin tin close to stove, set aside.

Line a baking sheet with parchment or silicone baking mat.  Place 1 1/2 Tbsp of cheddar cheese baking sheet.  Using the back of your spoon spread out the cheese to create a 3 inch disc (see pictures above).  Bake for 9-10 minutes or until the cheese is golden brown and lacy.  While keeping the rest of the cheese in the oven (just leave the door to my oven open with the rack out slightly to make it easier to grab the cheese while still keeping it warm), remove one cheese disc (it will be pliable and easy to shape for about 15 seconds), place over a muffin cup and carefully push inside using the back of the spoon or a rubber spatula.  Let cool completely before removing to a serving tray (or storing them for later).  Do not cook more then 6 crisps at a time as they will cool before you can form them.  I would start with 2 or 3 until you ger a rhythm.  These take a little while, so make these ahead of time.

In a bowl combine meat, cumin, onion powder, garlic powder, taco seasoning, corn tortillas, and tomato with chilies.  Cook over medium heat in a medium saute pan.  When the chicken is cooked add vegetable stock and cook until all liquid has disappeared. Spoon chicken chili taco meat into cheese cups.  Top with favorite taco toppings.  Or create a taco bar and let everyone add the toppings they like. 

Makes 12 taco cups. 

(You may have extra meat depending on how full you make them)