This recipe makes 1 portion which contains:
Preheat oven to 200˚C/fan 180˚C/gas mark 6.
Heat vegetable oil in deep fat fryer to 180˚C.
Heat oil in frying pan over a medium heat, add bacon and cook for 5 minutes and leave to cool.
Cut tortilla into 8 triangular pieces, place in the frying basket and lower into oil.
Gently shake basket to prevent them sticking together, cook for 1 minute and turn nachos over, continue cooking for a further 90 seconds.
Remove basket from fryer, place nachos onto a baking sheet with greaseproof paper and sprinkle grated mozzarella cheese on top. Place in oven and cook for 5 minutes.
In the meantime, make the guacamole by adding the remaining ingredients in a bowl together with the bacon and mash with a fork until desired consistency.
Serve nachos with guacamole.
Top Tip
Add chilli powder/flakes to the guacamole dip for some extra spice!
MCTprocal® is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for allergens and other product information
Always check with your dietitian what is suitable for you.
- 1 Uncooked tortilla (see recipe - contains MCTprocal®)
- Vegetable oil* for deep fat fryer As per manufacturers instructions
- 50g Bacon, chopped
- 15g Vegetable oil (for frying bacon)
- 20g Mozzarella, grated
- 20g Avocado, ripe, chopped
- 10g Mayonnaise, full fat e.g. Hellman's
- 10g Spring onions, finely chopped
- 10g Tomatoes, finely chopped
