These Buffalo Chicken Low Carb Nachos are keto friendly and high in flavor. This lean and green appetizer proves you don't need chips to enjoy a plate of delicious nachos.
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Nachos and buffalo chicken dip are two of our favorite snacks to serve for game day parties. Unfortunately these foods are loaded with carbs. So, in order to still eat these foods more often, we have been finding ways to make healthier versions of our favorite appetizers.
Buffalo chicken is easy to add to low carb and keto friendly recipes. Some of our favorite ways to eat it is in a healthy chicken wrap or on buffalo chicken pizza using a cauliflower crust.
But what about nachos? Is there a way make everyone's favorite party food into a delicious low carb appetizer? ABSOLUTELY!
Why You Will Like Mini Pepper Nachos
For these low carb nachos, we combined that great buffalo chicken flavor with mini bell peppers to make a healthier version of classic nachos.
- Using bell peppers makes the nachos low carb and gluten free.
- Great way to eat more veggies in a day!
- Serve the lean and green recipe as a snack, appetizer, or meal.
- Easy to make in the oven or air fryer in under 30 minutes.
- Has the crunch and cheesy goodness of loaded nachos without extra carbs.
Buffalo Chicken Nacho Ingredients
Low carb buffalo nachos are easy to make with a few simple ingredients. If you are following a keto, low carb, or Optavia plan, this recipe will keep you on track.
- Chicken - A great source of protein for the nachos. Feel free to use a different protein like beef or ground turkey if you like.
- Mini Bell Peppers - Ditch the chips and use bell peppers as the base. You can use any color that you like. We prefer mini peppers because they are the perfect size for nachos.
- Buffalo Wing Sauce - Be sure to use wing sauce vs a typical hot sauce for a smoother flavor.
- Ranch - You can switch the ranch for blue cheese dressing, if you prefer.
- Onion - I prefer red onion for a milder flavor.
- Cheese - Because nachos just gotta have cheese! We like using the 2% shredded cheddar, but you can use whatever you like.
- Toppings - Jazz up the low carb nachos with diced avocado, green onions, and blue cheese crumbles. Feel free to use your favorite nacho toppings.
How to Make Low Carb Nachos
It doesn't take any special equipment to make lean and green nachos. You can cook them in an oven or even in an air fryer.
- Dice or shred the cooked chicken depending upon the texture you prefer. Heat in a microwave safe bowl. Stir in buffalo sauce and ranch dressing. Set aside.
- Slice the peppers longways and remove the seeds and membranes. Place them face up on a baking sheet.
- Fill the peppers with the chicken mixture and top with shredded cheese.
- Bake just until the cheese is melted. You still want the pepper "chips" to have a slight crunch.
Nacho Toppings
Feel free to use your favorite nacho toppings to garnish these low carb nachos. We love drizzling ours with extra buffalo sauce and ranch dressing. Here are some other topping ideas.
- Blue Cheese Dressing
- Green Onions
- Avocado Chunks
- Blue Cheese Crumbles
- Homemade Salsa
- Guacamole
- Sliced Jalapeños
Storage Recommendations
Most nachos turn soggy when you have extra and cannot be stored. However, these buffalo chicken nachos can be kept in the refrigerator and reheated when you want to eat them again.
In the Refrigerator - Place in an airtight container and keep in the refrigerator for up to 3 days.
To Reheat - Enjoy these pepper nachos cold or reheat them in a microwave or an air fryer. The air fryer will crisp the topping up better than a microwave.
Simple Tips
- Keep things easy by using precooked chicken. Canned chicken, shredded rotisserie chicken, or even leftover grilled chicken can be used for quick and easy prep.
- For best results, shred a block of cheese for the topping. Store bought shredded cheese has a coating on it that hinders it from melting properly.
- Do not over bake the peppers or they will become too soft. If you prefer that nice crunch from the peppers, preheat the chicken mixture in the microwave or stove top before spooning it on to the peppers. Then just heat until the cheese is melted.
- If you prefer a creamier filling, add 2 tablespoons of cream cheese to the chicken mixture.
- Prefer a different protein? Ground beef or turkey can be used for a different flavor.
- Serve these pepper nachos along side a bowl of no bean chili for a full meal.
Recipe FAQs
The longer you bake the peppers, the softer they will get. If you want the peppers to stay crunchy, do not over cook them. One way is to preheat the filling before putting it on the peppers. Then just cook long enough to melt the cheese on top.
Bell peppers are the most popular low carb option for making nachos. You can also use sliced zucchini, cauliflower, or pork rinds.
These Optavia pepper nachos are approved on the Optavia 5&1 plan. They are 287 calories and count as 1 lean, 2 green, and 1 healthy fat per serving.
You can freeze them and then cook them in an air fryer or oven until heated. Just keep in mind that the peppers will be much softer this way.
Nutritional Information
There are many reasons people choose to eat low carb. For some it is to lose weight. Others may want to lower blood sugars and reach an overall healthier lifestyle.
Whether you are counting macros or following the Optavia plan, these lean and green nachos will keep you on track with your eating goals. Serve them along side a low carb turkey wrap for a full meal!
Optavia
- Lean - 1
- Green - 2
- Healthy Fat - 1
Macros
- Protein - 22 grams
- Carbs - 8 net grams
- Fats - 17 grams
More Low Carb Meals
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Recipe
Buffalo Chicken Low Carb Nachos
These Buffalo Chicken Low Carb Nachos are keto friendly and high in flavor. This lean and green appetizer proves you don't need chips to enjoy a plate of delicious nachos.
Ingredients
- 1 - 24 ounce bag mini sweet peppers
- 3 cups shredded cooked chicken (or 2 - 12.5 ounce cans chunk chicken breast)
- ½ cup diced red onion
- ½ cup buffalo wing sauce + 2 tablespoons, divided
- 1 cup finely shredded 2% cheddar cheese
- 2 tablespoons lite ranch dressing
- 1 ripe avocado
- green onions
- 2 tablespoons crumbled blue cheese.
Instructions
- Preheat the oven to 400 degrees. Spray a sheet pan with nonstick spray.
- Cut the mini peppers in half, remove the seeds, and place face up on the prepared pan.
- Mix together warm chicken, diced onion, and ½ cup buffalo sauce in a bowl. Spoon the mixture evenly into the halved peppers.
- Top the peppers with the shredded cheese and bake for 10-12 minutes.
- Remove the pan from the oven and drizzle with the ranch dressing and extra buffalo sauce.
- Top with blue cheese crumbles, diced avocado, and green onions and serve immediately.
Notes
- For less calories and fat, you could leave off the blue cheese crumbles and avocado.
- Keep things easy by using precooked chicken. Canned chicken, shredded rotisserie chicken, or even leftover grilled chicken can be used for quick and easy prep.
- For best results, shred a block of cheese for the topping. Store bought shredded cheese has a coating on it that hinders it from melting properly.
- Do not over bake the peppers or they will become too soft. If you prefer that nice crunch from the peppers, preheat the chicken mixture in the microwave or stove top before spooning it on to the peppers. Then just heat until the cheese is melted.
- If you prefer a creamier filling, add 2 tablespoons of cream cheese to the chicken mixture.
- Prefer a different protein? Ground beef or turkey can be used for a different flavor.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 287Total Fat 17gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 8gCholesterol 84mgSodium 745mgCarbohydrates 11gFiber 3gSugar 6gProtein 22g
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