KETO CHICKEN WING “NACHOS” AND HOMEMADE GUACAMOLE

SERVINGS

4

PREP TIME

20 minutes

COOK TIME

35 minutes

 

I’m aware that many of the popular recipes in mainstream media and just about anywhere aren’t feasible for everyone because of certain dietary restrictions: intolerances, allergies, diets, etc.

I like to create recipes for these folks. Not everyone will be able to cook them, but those who can will have one more recipe in their pocket !!

 

By: Max Lavoie

 

INGREDIENTS

• For the “nachos”:
• 1 box of House of BBQ Experts Tex-Max or Kansas (less spicy) chicken wings
• ½ tomato, finely diced
• Shredded Halloumi cheese, to taste
• Slices of bacon or pork belly, to taste
• House of BBQ Experts Texas Spice Mix and rub, to taste
• Sliced black or green olives or a mix of both, to taste

 

For the guacamole:

• 1 avocado, halved
• 1 tsp. butter
• Juice of 1 lemon
• ½ tomato, finely diced
• House of BBQ Experts California Spice Mix and Rub, to taste

 

DIRECTIONS

 

For the “nachos”:

Preheat the BBQ to 300-350°F.

Cook the bacon (or pork belly) slices and season with Texas spice mix (bacon only needs a minimal amount).

When the slices are still slightly greasy, move them to indirect cooking zone to dry out.

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

Raise the BBQ’s temperature to 400°F.

Cook the chicken wings in indirect heat for 10 minutes on each side to crisp them up.

Transfer the chicken wings to an aluminum BBQ tray and let them rest for about 3 to 4 minutes.

Sprinkle, in order, the diced tomato, the shredded halloumi and the bacon bits onto the chicken wings. (The bacon, still a little fatty, helps cook the cheese.)

Put the tray on the grill and cook in indirect heat for about 3 to 5 minutes.

Take the tray off the BBQ and spread the olives over the nachos and let stand for a few minutes.

Serve with homemade guacamole and enjoy!

 

For the guacamole:

Preheat the BBQ to 300 to 400°F.

With the skin on, chop the 2 avocado halves.

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

Grill the avocado, skin side down, for about 3-5 minutes or until the skin has browned and the flesh is soft.

Peel the avocado and toss them in a bowl with ½ of the diced tomato, ½ of the lemon juice and California spice mix (to taste). Mash and mix.

 

Enjoy with the “nachos”!