All the nachos with none the carbs! This keto, gluten-free, low-carb take on nachos is vegetarian friendly and super easy to make with a quick and easy foolproof cheese sauce.
Warm ½ cup half and half over a medium-low heat in a medium saucepan. Add 2 ounces cream cheese and whisk until incorporated.
Turn heat to low, and add a fourth of the 1 cup cheddar cheese. Mix to combine, then add another fourth, repeating until all ingredients are combined.
Mix in the ¼ teaspoon cayenne pepper.
Warm 1 tablespoon oil in a medium saute pan.
Add 8 ounces chopped mushrooms and turn heat to medium. Once mushrooms begin to sweat, add in 1 tablespoon taco seasoning. Stir until the shrooms are fully coated. Cook until mushrooms have reduced by over half.
Preheat oven to 400 degrees F.
Take 3 bell peppers (I recommend sweet ones like reds, yellows, and oranges), and slice them down the side lengthwise to create “chips.”
Place the peppers on a quarter-sized baking sheet, with the inside of the pepper facing up, to form cups.
Divide the Mushroom Taco Meat between the bell pepper chips. Do the same with the ¼ cup shredded cheese.
Place baking sheet in the preheated oven and bake for 10 minutes.
Remove baking sheet from oven. Top the peppers off with the 1-Minute Cheese Sauce, 4 ounces of guacamole, 4 ounces of pico de gallo salsa, and 2 ounces of sour cream.
Finish off with 1 tablespoon of chopped cilantro and enjoy!