Loaded Gluten-Free Nachos
I *love* nachos almost as much as I love pizza, and when I have all of these ingredients on hand, this is how I make loaded nachos. They’re my guilty pleasure and I have been known to eat them for 10 days in a row for dinner. Yeah. I like them THAT much. Counting your calories? Don’t make the plate of nachos so large. 😉 That’s how I can enjoy this treat and not increase my weight.
Feel free to substitute your favorite brand of chips for mine, and add or remove any of the ingredients you prefer. This is simply how I like to make my nachos. They’re gluten-free but not Paleo. Sorry, Paleo peeps! I know you can get creative and modify this to be more Paleo-friendly.
I don’t offer a measured amount for the ingredients because I just build them with the amount of each item that looks good. I don’t discriminate against nachos. If I don’t have everything on hand, nachos are delicious even in their purest form of tortilla chips and cheese sauce.
Loaded Gluten-Free Nachos
Corn tortilla chips: I prefer Santitas yellow corn tortilla chips or Juanita’s Gluten-Free Tortilla Chips
Cooked taco meat: I prefer ground turkey or chicken breast, pulled pork or shredded chicken breast meat
Cooked & drained beans: black or red kidney beans
Diced green chiles
Pickled jalapeño slices
Shredded cheese: Monterrey Jack and/or Cheddar
Fresh garlic clove, diced very fine
Cilantro, fresh or dried
Dried spices: onion powder, garlic powder, chili powder, Cripple Creek BBQ Spice Rub, etc.
Warm cheese sauce: I prefer Fritos Jalapeño Cheddar Cheese Dip
Onions: sliced green onion, diced red onion, minced shallot
Diced peppers: red, orange, yellow and green bell peppers
Tomatoes: yellow or red Cherry or Grape tomatoes, quartered
Salsa: I prefer Pace Picante Medium, Trader Joe’s Salsa Autentica or my homemade salsa recipe
Guacamole: it’s so easy to make, I just make my own from scratch
- Preheat the oven to 365 degrees.
- Using an oven-safe plate or platter, build your nachos in layers and start with a bed of tortilla chips. Make sure you cover the whole plate.
- Sprinkle the cooked meat and beans carefully so that each chip has meat and beans on them. Be careful not to put too much meat or beans onto the chips or they’ll get soggy, and soggy nachos are a bummer. The meat and beans must be cooked, but they don’t have to be warm. Using leftovers is perfectly fine!
- Strategically place a few pickled jalapeño peppers, diced green chiles and fresh garlic pieces on the nacho chips.
- Sprinkle the chips with both kinds of shredded cheese to bind the nachos together. If you only use one cheese, use Monterrey Jack because it melts so beautifully – especially when you shred it yourself from a brick.
- If using dried cilantro, shake some onto your nachos for color, then sprinkle the dried spices lightly onto the cheese.
- Repeat with another layer of chips, if desired.
- Bake in the 365 degree oven for 6-8 minutes, depending on your oven and preference. I like my cheese to melt and get bubbly, but I am careful not to 0ver-cook the nachos.
- Once the nachos are baked, drop some warm cheese dip onto the nachos.
- Top with fresh ingredients: chopped cilantro, onions, colorful bell peppers, tomatoes, salsa and guacamole.
Grab a friend, dig in and enjoy!