Paleo Carnitas Chipotle Nachos

Ingredients

• 1/2 cup Mayonnaise (use paleo‑friendly mayo (egg‑based, no added sugar))
• 2 pieces Chipotle Peppers in Adobo (adjust number for desired heat; roughly 1 tbsp minced)
• 1 teaspoon Garlic (minced; divided between crema and guacamole)
• 2 tablespoons Olive Oil (for rendering carnitas and sautéing onions)
• 2 cups Carnitas (shredded pork) (pre‑cooked, preferably from a paleo‑friendly source)
• 2 large Avocado (ripe, flesh scooped out)
• 1/4 cup Fresh Cilantro (chopped; divided between guacamole and garnish)
• 1 tablespoon Lime Juice (freshly squeezed)
• 1/2 teaspoon Salt (adjust to taste)
• 4 cups Plantain Chips (paleo‑friendly, store‑bought or homemade)
• 1 medium Onion (thinly sliced; yellow or white)
• 1 can Green Chilies (4‑ounce can, drained; mild heat)

Instructions

1. Make Chipotle Crema

   In a mixing bowl combine 1/2 cup mayonnaise, 2 minced chipotle peppers (or 1 tbsp chipotle in adobo), and 1 tsp minced garlic. Stir until smooth.

   Time: PT5M

2. Chill Crema

   Cover the bowl and place the chipotle crema in the refrigerator while you prepare the rest of the dish.

   Time: PT0M

3. Render Carnitas

   Heat the skillet over medium‑high heat, add 1 tbsp olive oil, then add 2 cups shredded carnitas. Cook, stirring occasionally, until the fat renders and the meat begins to brown, about 7 minutes.

   Time: PT7M

   Temperature: Medium‑high heat

4. Flip Carnitas

   Turn the carnitas and continue cooking for another 5 minutes until fully browned and crispy on the edges.

   Time: PT5M

   Temperature: Medium‑high heat

5. Prepare Guacamole

   Halve the avocados, remove pits, and scoop the flesh into a small bowl. Add 1/4 cup chopped cilantro, 1 tsp minced garlic, 1 tbsp fresh lime juice, and a pinch of salt. Mash until desired consistency.

   Time: PT5M

6. Sauté Onions

   In the same skillet, add the remaining 1 tbsp olive oil and the sliced onion. Cook, stirring occasionally, until the onion is tender and lightly browned, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

7. Assemble Nachos

   On a large serving plate, spread a layer of plantain chips (or corn chips). Top with the browned carnitas, sautéed onions, dollops of guacamole, and drizzle the chilled chipotle crema over everything. Sprinkle the drained green chilies and finish with extra chopped cilantro.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

20g

Fiber

5g