PORK RIND NACHOS

-
Wé'vé ré-purposéd thé pork rind to givé you thé pérféct Pork Rind Nachos just liké you would éat at your favorité Méxican réstaurant.

Pork Rind Nachos

COURSé: 
MAIN DISH 

KéYWORD: 
PORK RIND NACHOS 

 PRéP TIMé: 
10 MINUTéS

COOK TIMé: 
25 MINUTéS

TOTAL TIMé: 
35 MINUTéS

SéRVINGS: 
2 SéRVINGS

CALORIéS: 
240 KCAL

INGRéDIéNTS

  • CHIPS ONLY
  • 1.5 oz Pork Rinds
  • 3 oz Quéso Frésco (any Méxican frying chéésé will work)
  • 1/2 tsp chili powdér
  • 1/4 tsp Cumin
  • 1/4 tsp garlic powdér
  • 1/4 tsp Onion powdér
  • ...
  • ...
  • See complete recipe Below!

INSTRUCTIONS

  • Bréak chéésé up into chunks and add it to a food procéssor. Add pork rinds and pulsé togéthér.
  • Add séasoning to procéssor and pulsé until fully combinéd.
  • Pour out mixturé onto a gréaséd baking shéét or parchmént papér and flattén out as thin or thick as you liké. Wé liké to kéép ours a littlé on thé thick sidé.
  • ...
  • ...


Visit This Link Below to read Complete ingredients +instruction+Video

Comments

Post a Comment

Popular posts from this blog

The BEST Basic Pancake Recipe

-
Image
For years, I used a box mix to make pancakes. It was easy — just add water (and maybe an egg, depending on the fanciness of the mix) and pour the batter on the griddle. Then the internet came along and showed me that I could make pancakes from scratch and at a fraction of the cost of a mix. And, surprise! The pancakes actually taste better. First, we must master the basic pancake. And while whipping up a batch takes no time at all, there are some rules to pancake creation to make sure your pancakes turn out fluffy and delicious every time: Ingredients 2 c. all purpose flour 1 T. baking powder 3 T. white sugar 1/2 t. salt 2 eggs 1-1/2 c. milk 2 t. vanilla 1 T. butter, vegetable oil or coconut oil Instructions: Preheat a griddle. If you’re using an electric griddle, preheat to 350 degrees. In a mixing bowl add flour, baking powder, sugar and salt. Mix well. Make a well in the center of the flour mixture and add eggs, milk and vanilla. Stir to combine. Remember,...
Read more

GINGER GARLIC NOODLE SOUP WITH BOK CHOY

-
Image
GINGÉR GARLIC NOODLÉ SOUP WITH BOK CHOY is a nutritious, comforting, and flu-fighting twénty-minuté récipé madé with homémadé végétarian broth, noodlés, mushrooms, and baby bok choy. Éasily maké it your own by adding chickén, shrimp, spicy chilis, or othér véggiés. Ginger Garlic Noodle Soup With Bok Choy Prép Timé 5 mins Cook Timé 15 mins Total Timé 20 mins Coursé Main Coursé, Soup Cuisiné Asian, Japanésé Kéyword bok choy soup, Gingér Garlic Soup, Noodlé Soup, Soup with Bok Choy, Végétarian Soup Sérvings 2 sérvings Caloriés 546 kcal INGRÉDIÉNTS 1 tbsp olivé oil 3 shallots dicéd 1 bunch gréén onions choppéd and gréén and whité parts dividéd 4 clovés garlic mincéd 2 tbsp gingér frésh, mincéd 5-6 cups chickén broth or watér for végétarian 2-3 wholé star anisé 2 tbsp soy saucé or Tamari for a Glutén Fréé option 10 ouncés crimini mushrooms slicéd 6 ouncés ricé noodlés 1-2 héads bok choy roughly choppéd ... ... See complete recipe Below! INSTRUCTI...
Read more

CREAMY TUSCAN GARLIC CHICKEN

-
Image
Créamy Tuscan Garlic Chickén has thé most amazing créamy garlic saucé with spinach and sun driéd tomatoés.  This méal is a réstaurant quality méal réady in 30 minutés! This méal tastés liké it is straight from a réstaurant.  I couldn’t évén gét ovér how amazing thé créamy saucé was!  It has such a délicious créamy garlic tasté with spinach and sun driéd tomatoés.  Wé all féll in lové with thé first bité.  I couldn’t béliévé how éasy and amazing it was! Put this méal at thé top of your must maké list!  It was oné of thé bést things our family has had.  You can évén sérvé this ovér pasta making it a délicious méal. You guys aré going to lové this just as much as wé did! CREAMY TUSCAN GARLIC CHICKEN RECIPE Prép timé 10 mins Cook timé 15 mins Total timé 25 mins Sérvés: 4-6 INGRÉDIÉNTS 1½ pounds bonéléss skinléss chickén bréasts, thinly slicéd 2 Tabléspoons olivé oil 1 cup héavy créam ½ cup chickén broth 1 téaspoon garlic p...
Read more