At the Quest™ blog, we know a good idea when we hear one. Or in this case, think of one without running it by anyone. That’s why this year we’ll be observing Cuatro de Mayo! It’s in honor of our Quest Hot & Spicy Tortilla Style Protein Chips, their 19g of protein, and, yes, their 4g of net carbs. Now try this recipe for steak skillet nachos featuring those very chips.
Check out the full recipe below:
NUTRITIONAL INFO
HOT & SPICY STEAK NACHOS
Yields: 5 servings | Serving Size: 1/5
Calories: 350 | Protein: 30g | Fat: 24g | Net Carb: 6g
Total Carb: 9g | Sugar: 2g
Ingredients
HOT & SPICY STEAK NACHOS
Steak:
- 1 tbsp olive oil
- ½ tbsp red wine vinegar
- ½ tbsp soy sauce (gluten free if necessary)
- 1 tbsp lime juice
- 1 tsp fresh parsley, finely chopped + more for topping
- 1 tsp garlic, minced
- ¼ tsp garlic powder
- ¼ tsp cumin
- ¼ tsp chili powder
- Pinch sea salt
- .5 lb skirt steak, cut into small cubes
Nachos:
- 3 Bags Quest Hot & Spicy Protein Chips
- 1 cup sharp cheddar
- 1 jalapeno, thinly sliced
- ¼ cup green onion, thinly sliced
- ¼ cup pico de gallo
- 1 avocado, mashed
- 2 tbsp sour cream
Method
Directions
- Preheat the oven to 400 F.
- Add the oil to a pan and turn on medium-high heat.
- In a bowl, combine the vinegar, soy sauce, lime juice, parsley, garlic and spices.
- Add the steak cubes to the hot pan and then the sauce mixture.
- Cook, stirring occasionally for 6-8 minutes and the steak is cooked through.
Assemble:
- In a cast iron skillet, add a layer of chips, cheese, jalapenos, onion and pico de gallo.
- Repeat until you have used all the ingredients.
- Place the skillet in the oven for 5-7 minutes and the cheese is melted.
- Serve with mashed avocado and sour cream.
