Keto “Nachos” with Chicken Wings and Homemade Guacamole

« Nachos » keto avec des ailes de poulet et un guacamole maison - BBQ Québec

Keto “Nachos” with Chicken Wings and Homemade Guacamole

I am aware that often, the popular recipes found in the mainstream media and everywhere are not suitable for everyone due to certain dietary restrictions: intolerances, allergies, diets, etc.

So that's why I like to create recipes for those people. Not all of those people will necessarily be able to cook them every time, but at least it adds one more recipe to the book of those who can.

So, today I'm offering you a keto "nachos" recipe in which I replaced the chips with chicken wings! In addition to being tasty, my recipe is really perfect to accompany the big football match that's coming up!

The secret to making this recipe a success: cook the chicken wings on a charcoal or pellet BBQ. Alternatively, adding wood chips to the smoker allows the meat to be nice and crispy and to have a little smoky taste that enhances the dish.


Ingredients :

For the “nachos”:

For the guacamole:


Preparation :

The “nachos”:

  1. Preheat the BBQ to a temperature between 300 and 350°F.

  2. Cook the bacon slices (or pork belly) and season them with Texas seasoning (the bacon only needs a minimal amount).

  3. While the slices are still a little greasy, place them in indirect cooking to "dry out".

  4. In a bowl, crumble the slices into small thin pieces. Set aside.

  5. Increase the BBQ temperature to 400°F.

  6. Cook the chicken wings indirectly for 10 minutes on each side for a crispy result.

  7. Place the chicken wings in a foil BBQ pan and let them rest for about 3 to 4 minutes.

  8. Sprinkle, in order, the tomato pieces, the grated halloumi, then the bacon bits on top of the chicken wings. (The bacon, still a little fatty, stimulates the cooking of the cheese.)

  9. Place the dish in the BBQ and cook in indirect cooking for about 3 to 5 minutes. (The method varies depending on the type of BBQ available:

    1. Gas BBQ: Start the rear burner;

    2. Charcoal BBQ with an All-in-1 : Grill like a pizza;

    3. Chimney BBQ: Close the chimney vent just enough to keep the heat at the top.)

  10. Remove the dish from the BBQ, spread the olives on top of the “nachos”, then let stand for a few minutes.

  11. Serve, accompany with homemade guacamole and enjoy!


Guacamole:

  1. Preheat the BBQ to 300-400°F.

  2. Without removing their skin, chop the 2 pieces of avocado.

  3. Spread the butter on the avocado pieces and pour ¼ of the lemon juice on top.

  4. Place the avocado pieces on the grill, skin side down, and cook over direct heat for about 3 to 5 minutes or until the skin is browned and the flesh is soft.

  5. Peel the avocado pieces and in a bowl, add the ½ diced tomato, ½ lemon juice and California spices (to taste) to the flesh of the green fruit. Mash and mix.

  6. Enjoy with “nachos”!


Happy BBQ, happy meal to all and happy game to all who will watch it! 🔥

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