Low-Carb LUPIN FLOUR Tortilla Chips with Spicy Pancetta Queso

These crunchy, tortilla-style chips are made with lupin; a flour made from a pulse similar to chickpeas, but with an even lower carbohydrate count, higher protein, and a mild flavor. The homemade queso does use a bit of American cheese to get the perfect texture we all expect with queso, but features pepper jack and creamy Fontina as well. The sautéed pancetta takes this queso over the top–you’ll be making this recipe again and again I promise.

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Makes: 6 SERVINGS

Prep Time: 20 MINUTES

Cooking Time: 20 MINUTES

 

ingredients

 

Tortilla Chips

1 cup lupin flour

2 tablespoons arrowroot flour

1 teaspoon black chia seeds

1 stick (110g) unsalted butter, softened

2 egg whites

2 tablespoons water

1 teaspoon salt

½ teaspoon baking powder

 

Queso

1 cup pancetta or bacon, diced

½ white onion, diced

1 serrano chili, seeds removed and finely diced

½ can (7 ounces / 200g) finely diced tomatoes, drained

½ cup (120 ml) water

1 cup (240 ml) heavy cream

8 ounces (225 g) good-quality American-style cheese (buy at the deli counter), chopped or grated

4 ounces (110 g) F

Fontina cheese, shredded

4 ounces (110 g) pepper jack cheese, shredded

 

To serve

1 large, ripe avocado

Crispy pancetta

Fresh cilantro

 

directions

1.      Preheat the oven to 350F/180C. Line two baking sheets with parchment paper.

2.      Make the tortilla chips: simply mix all of the ingredients together in a mixing bowl with your hands, or the paddle attachment of a stand mixer.

3.      Roll the tortilla dough out between two layers of parchment paper, as thinly and evenly as possible. Place the dough into the freezer to firm up for 10 minutes.

4.      Use a sharp knife to cut the tortilla dough into triangles and place on the baking sheets. Bake the chips for approximately 20 minutes, turning the tray halfway through, until golden-brown and crispy. Sprinkle with sea salt and set aside while you make the queso.

5.      Make the Queso: Sauté the pancetta until crispy, add the diced onions, and continue to cook over medium heat until softened. Add the serrano chili and diced tomatoes, and continue to cook for another couple of minutes. Add the water and heavy cream, bring the mixture to a boil, then reduce the heat to a simmer.

6.      Add the cheeses and stir well until melted, use a whisk to mix the ingredients together until smooth and glossy. Top the queso with avocado chunks and more crispy pancetta, and serve with the tortilla chips.