Gourmet Nachos
These nachos are easy to make, delicious and healthy! You can easily add or take out any ingredients as you like.
These nachos are easy to make, delicious and healthy! You can easily add or take out any ingredients as you like.
- 1 red bell pepper chopped
- 1 bag (~12 oz.) corn tortilla chips
- 1 small yellow onion caramelized*, roughly chopped
- 8 oz package sharp cheddar cheese grated
- 8 oz package monterey jack cheese grated
- 15 oz can black beans drained and rinsed, patted dry
- 1 small bag (~1 cup) frozen corn thawed or boiled according to package instructions
- 1 4-oz. can green chiles drain excess liquid
- 1 small can jalapeno peppers (or 1 fresh, minced) drain excess liquid and slice
- 1 cup salsa (i use pico de gallo) drain excess liquid
- 1 cup guacamole (or mashed avocado)
- 4 leaves romaine shredded
- Carbohydrate 4.349625 g
- Cholesterol 0 mg
- Fat 0.19075 g
- Fiber 1.51024995326996 g
- Protein 0.831425 g
- Saturated Fat 0.0263025 g
- Serving Size 1 1 Serving (75g)
- Sodium 4.13 mg
- Sugar 2.83937504673004 g
- Trans Fat 0.08932 g
- Calories 21 calories
Step-by-step
- Lay half of the tortilla chips on one large metal baking pan, reducing as much overlap of chips as possible. It is easiest to use shallow pans with a small lip.
- Sprinkle half of the shredded cheeses evenly over chips.
- Repeat with remaining chips and cheese.
- Broil until cheese is mostly melted. This should only take a couple minutes.
- Pull pan out of oven and spoon beans, corn, red bell pepper, hot green chilies, onions and jalapenos on top of chips.
- Turn oven off then place pan back in warm oven for a couple more minutes.
- Take pan out of oven again and spoon salsa and guacamole on top of chips. Finally sprinkle shredded lettuce on top.
Why do standard sheet pan applications routinely produce burnt edges with cold, unyielding dairy trapped beneath? Success depends entirely on building two distinct layers rather than dumping every component into a single mountain. Spreading the tortilla chips across a shallow metal baking pan with minimal overlap ensures direct heat reaches every surface during melting.
- Grate sharp cheddar and monterey jack cheeses by hand instead of buying pre-shredded varieties, which contain cellulose coatings that inhibit smooth melting.
- Pat the drained black beans completely dry with paper towels to prevent excess moisture from softening the base.
- Set the oven broiler on high, watching continuously for two minutes until bubbling occurs.
- Drain excess liquid from the canned green chiles and salsa in a fine-mesh strainer before adding them to prevent liquid pooling.
- Divide ingredients proportionally when halving or doubling the batch to maintain the two-layer ratio.
Removing the pan promptly prevents the cheese from breaking down into grease. Residual heat from a recently turned-off oven gently warms the vegetable toppings without overcooking the romaine lettuce.
