Crawfish Nachos

I have been on a pork rind nacho roll lately. I don’t know if it’s because we are finally in the throes of Fall, better known around here as Football Season, but give me all the game day foods! I want every kind of nacho over pork rinds! It started when Chris smoked some pork the other day. We pulled it, and I ate it over pork rinds DAILY. #noshame! I drizzled some sugar free BBQ sauce on top, sprinkled some cheddar cheese on top, and popped in the microwave for a few seconds. Added some sour cream and jalapenos, and dinner was served. Drooling yet?! So that got my wheels spinning. I needed seafood nachos in my life ASAP! That’s when these bad boys were born.


(Crawfish Topping)
1.5 cups Trinity (frozen onion, celery, and bell pepper combination)
2 Tbsp butter
1 tsp garlic
1 lb crawfish tails
Tony Chachere’s

(Nacho Cheese)
1.5 cups of grated pepper jack cheese (or different preferred cheese- I like the spice of the pepper jack; also, buy block cheese and grate it yourself. It keeps the sauce creamier!)
4 oz. cream cheese, cubed
1/2 cup heavy whipping cream
1 tsp garlic
2 Tbsp butter

Pork rinds- I used original, but I bet flavored would be tasty too!
Banana pepper rings or jalapenos
Bacon pieces
Chopped green onion

1. Saute Trinity in pan on medium to high heat with butter until onions are translucent.
2. Add garlic and cook until fragrant.
3. Add crawfish tails.
4. Cook crawfish tails through until they are firm.
5. Season with Tony Chachere’s, remove from heat, and reserve for nachos.
6. In a sauce pan, melt butter over medium heat. Add garlic, and cook until fragrant.
7. Add cream cheese cubes and whisk until smooth. This will require a few minutes, but I promise it will smooth out!
8. Add cream, continuously whisking to incorporate.
9. Finally, add the pepper jack cheese a little bit at a time, stirring into the sauce. Once the cheese has all melted, remove from heat.
10. Pour cheese over plated pork rinds immediately (before cheese sauce thickens).
11. Add crawfish-veggie combo to the top.
12. Garnish as desired.

THESE. ARE. SO. GOOD. I put banana pepper rings on top for the perfect little vinegary bite. I was dreaming of adding bacon and green onion as well, but mama has to go “make groceries” again. We’re all out, but I’m sure those additions would make this downright miraculous. Y’all enjoy, and letme know what you add to yours!

Net carbs: 18g for the whole recipe (we made three very healthy helpings out of this, so 6g net carbs per serving)