Originally aired November 15, 2011
- 2 cups shredded Parmesan cheese
- 4 tablespoons almond flour, divided
- 2 tablespoon butter, softened
- 1 cup chicken stock
- 4 ounces sharp cheddar cheese, cubed
- Jalapeo peppers, diced, for serving
- Sour cream, for serving
- Guacamole, for serving
- Black olives, for serving
- Shredded chicken, for serving
For the crisps: Mix Parmesan cheese with 1 tablespoon almond flour to coat the cheese and act as a binder.
Heat an 8'' nonstick pan over medium-low heat. Sprinkle cheese and flour mixture in an even layer, covering the bottom on the pan. Cook 2-3 minutes or until melted. Flip and cook 1 minute more.
Remove cheese from pan and place on a cutting board. While still warm, cut round in half with a sharp knife or a pizza cutter. Cut each half into 6 wedges for a total of 12 crisps per round. Top crisps with sauce and desired amount of Jalapeo peppers, sour cream, guacamole, black olives and shredded chicken.
For the Sauce: Mix butter and cheddar cheese cubes in a sauce pan over low heat. Stir consistently. Add chicken stock. Melt mixture completely and stir. Increase temperature to medium heat. Add flour and bring to a boil. Let boil for 1 minute while stirring. Remove from heat and serve with Parmesan crisps.
Belly Bad Nachos
(tortilla chips with beans, cheese, tomatoes, mango salsa)
S/C Value = 21/3