Keto-Green Nachos

Ingredients:

For the Queso...

• 1 cup raw cashews
• 1/4 cup water
• 1 teaspoon sea salt
• 1 1/2 tablespoons lemon juice
• 3 tablespoons nutritional yeast
• 1/2 teaspoon turmeric
• 14-oz can diced tomatoes with green chilies 

For the Nachos...

• 1 large zucchini, sliced into round "chips"
• 2 tablespoons avocado oil or EVOO
• 1/2 cup chopped bell pepper (any color)
• 8 ounces shredded chicken
• 2-3 tablespoons fresh or jarred tomato salsa
• 1 cup chopped greens (your choice; lettuce, spinach, kale, etc.)
• 1/2 cucumber, chopped
• 1 vine-ripe tomato, chopped
• 1/2 cup guacamole

Directions

1. Prepare the Queso: Place cashews in a small saucepan and cover with water. Heat to boiling. Remove from heat and cover pot. Let sit for 15 minutes, then drain and place in blender. 
2. Add water, sea salt, lemon juice, nutritional yeast, turmeric, and diced tomatoes with green chilies to blender. Blend until smooth. Store in jar in refrigerator, reserving 1/2 cup for nachos. 
3. Prepare and assemble nachos: Heat avocado oil on medium heat in medium skillet. 
4. Add chopped bell pepper to skillet. Saute until bell pepper begins to soften. 
5. Stir in shredded chicken and salsa. Cook and stir until heated; remove to bowl and keep warm.
6. Heat zucchini rounds in skillet until tender; divide zucchini between two plates.
7. Top with chicken, bell pepper and salsa mixture.
8. Heat 1/2 cup queso; stir and spoon over "nachos."
9. Top with chopped greens, cucumbers, tomatoes, and guacamole. 
10. Serve and enjoy!

Note: For variation, use ground beef or tempeh seasoned with taco seasoning; add different combinations of greens and other vegetables; or add nondairy sour cream. 

Click here to get 11 of Dr. Anna’s favorite recipes for menopause!