TORTILLA CHIPS WITH GUACAMOLE RECIPES

Steps:

• Preheat oven to 350°. Line two large baking sheets with parchment paper. 
• In a microwave safe bowl, melt mozzarella, about 1 minute 30 seconds. Add almond flour, salt, garlic powder, chili powder, and a few cracks black pepper. Using your hands, knead dough a few times until a smooth ball forms. 
• Place dough between two sheets of parchment paper and roll out into a rectangle ⅛” thick. Using a knife or pizza cutter, cut dough into triangles. 
• Spread chips out on prepared baking sheets and bake until edges are golden and starting to crisp, 12 to 14 minutes.

Steps:

• Prepare fajita mix according to package directions; add chicken and marinate as directed. In a large skillet, cook chicken in oil until no longer pink; remove from skillet and cool slightly. Using 2 forks, shred chicken; set aside. , In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add the tomatoes, Velveeta and 1 cup Monterey Jack; cook and stir until cheese is melted. , Stir in cream and reserved chicken; heat through (do not boil). Sprinkle with cheddar and remaining Monterey Jack cheese; top with guacamole and chips.