Monster Guacamole Nacho Cups

These nacho cups use pork rinds instead of tortilla chips. Each rind gets a spoonful of spiced shredded chicken, then guacamole, cheddar, diced tomatoes and sliced black olives, and the tray goes into the oven until the cheese bubbles. A drizzle of sour cream finishes them. The recipe takes 10 minutes to prepare and 12 minutes to bake, and it makes 4 servings. The card lists 5 g of carbohydrates per serving.

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They suit a Halloween party or any casual get-together. The chicken mixture can be prepared before guests arrive, so only the assembly and baking are left.

What Goes on Each Cup

The recipe card at the bottom has the full measurements. Here is what each ingredient does.

• Shredded cooked chicken (1 ½ cups): the protein base that makes the cups hearty.
• Guacamole (1 cup): creamy and rich, and the main topping.
• Shredded cheddar (1 cup): melts into a savory layer that goes with the guacamole.
• Diced tomatoes (1 cup): fresh and juicy, for color.
• Sliced black olives (½ cup): a briny note.
• Sour cream (½ cup): drizzled over the top at the end to balance the other flavors.
• Garlic powder, onion powder, chili powder and cumin (1 teaspoon each): mixed into the chicken. Chili powder gives a little warmth and cumin is earthy.
• Pork rinds (1 package, 8 oz): the low-carb base, with a satisfying crunch.

Putting Them Together

Preheat the oven to 350°F. In a large bowl, mix the shredded chicken with the garlic powder, onion powder, chili powder and cumin until the chicken is well coated.

Arrange the pork rinds in a single layer on a baking sheet. Spoon a generous amount of the chicken onto each one, then top with guacamole, cheddar, diced tomatoes and black olives.

Bake for 10 to 12 minutes, until the cheese is melted and bubbly. Let the cups cool for a few minutes, then drizzle with the sour cream. Fresh cilantro or chili flakes on top add color and flavor.

Making Them Work for a Crowd

• Prep ahead. Shred the chicken and mix the spices a day before, then assemble and bake when you are ready.
• Check the oven. Ovens vary, so watch for the point where the cheese is just melted and bubbly.
• Serve fresh. The cups are best straight from the oven. If they are made ahead, reheat them briefly to bring back the crunch.
• Add dips. Salsa or a spicy ranch dressing both work.
• Add extras. Diced jalapeños or bell peppers can go in to suit your taste.
• Mind the portions. They are low in carbs, but still worth enjoying in moderation if you are tracking macros.

A sturdy baking sheet is all you need for assembly, and oven mitts are useful for the hot tray.

Variations

• Spicy: add diced jalapeños to the chicken mixture or as a topping.
• BBQ chicken: replace the spices with sugar-free BBQ sauce mixed into the chicken.
• Vegetarian: use sauteed mushrooms or black beans in place of the chicken, with roasted bell peppers for color.
• Bacon: crumble crispy bacon over the cups before baking.
• Different guacamole: spicy guacamole with chipotle, or a zesty lime guacamole.
• Herbs: add fresh cilantro or parsley to the toppings.
• Other meat: shredded beef or pork can replace the chicken.

What to Serve With Them

• Cauliflower rice: a light alternative to rice.
• Cheesy zucchini fries: crispy and cheesy.
• Stuffed mini peppers: filled with cream cheese or seasoned ground meat.
• Guacamole salad: diced avocados, tomatoes and lime dressing.
• Spicy salsa: fresh tomatoes, onions and cilantro.
• Olive tapenade: a savory spread of olives and capers for dipping.
• Drinks: sparkling water with lemon or lime, unsweetened iced tea with a slice of lemon, a low-carb beer, or dry red or white wine.

Nutrition per Serving

Each serving has about 450 calories, 35 g of fat (10 g saturated), 5 g of carbohydrates, 2 g of fiber, 2 g of sugar, 30 g of protein and 800 mg of sodium.

FAQ

Can I make them ahead of time?

You can prepare the chicken mixture and assemble the cups a few hours in advance. Bake them right before serving.

What can replace the pork rinds?

Baked cheese crisps, or sliced cucumbers for a lighter option. Pork rinds are the best choice for keeping the carbs low.

How can they be made spicier?

Mix diced jalapeños into the chicken, top with spicy guacamole, or sprinkle crushed red pepper flakes on top.

Is there a vegetarian version?

Yes. Replace the chicken with sauteed mushrooms, black beans or roasted vegetables, and check that the guacamole is vegetarian-friendly.

What sides go with them?

Cheesy zucchini fries, guacamole salad or fresh salsa.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us