Friday, March 14, 2014


Fully loaded nachos
We all really love nachos in our house. While it is not the best food option nutrition wise, indulging in it once in a while is not too bad. We like our nachos fully loaded. In an attempt to make it a little bit healthier, I avoid using sour cream and decrease the quantity of cheese. Flavor boost comes from the meat and beans sauce and spicy salsa, not to forget the creamy avocados and sharp olives. 
You can add any extras you like. All depends on what you desire. So here goes the recipe for fully loaded nachos as made in our house.  

Step 1: Place a layer of tortilla chips in an oven safe platter
For chicken and beans mixture:
1 lb ground chicken
1 can black beans drained
1/2 red onion diced
3-4 cloves garlic crushed
1 tbsp olive oil
1/2 tsp crushed red pepper
1 tsp cumin powder
salt and pepper to taste
  1. In a skillet over medium-high heat add olive oil, garlic and onions. Cook stirring till onions soften and become pink. 
  2. Add the ground chicken and cook breaking the lumps with your spatula till meat browns and cooks through.
  3. Add the drained beans, all the spices and stir to combine. Add 1/4 cup water and simmer covered for 5-7 minutes to let the flavors combine. Keep hot.
Step 2: Top with meat/beans mixture
For pico de gallo:
1 large diced tomato
1/2 diced medium sized red onion
1/4 bunch of cilantro (use more or less depending on your taste)
juice of half a lemon
1/2 teaspoon of minced garlic
1 tsp of salt

1 jalapenos (or more if you prefer it hotter)
  1. Mix up all ingredients and keep at room temperature for half an hour to let flavors blend in.
Step 3: Top with shredded cheese
Other struff:
Corn tortilla chips
2 avocados diced
1-2 jalapenos diced fine
1 cup grated cheese (any one you have at hand) 
Handful olives sliced
Sour cream (optional)

Step 4: Top with pico de gallo, jalepenos and chopped olives

To Assemble:   
  1. Place a layer of tortilla chips in an oven safe platter. 
  2. Top with half of the meat/beans mixture, followed by 1/3 of pico de gallo and 1/2 the cheese. 
  3. Repeat layers and place the platter in the oven at 400 F till the cheese melts. 
  4. Alternatively you can microwave the platter in increments of 30 seconds till cheese melts.
  5. Sprinkle diced avocado, chopped olives, and the rest of of pico de gallo and serve immediately. 
  6. Upper chips crust will be crisp and lower ones will be hot and soft and yummy.  
Step 5: Melt the cheese, sprinkle diced avocado, enjoy

No comments:

Post a Comment