Nachos are mostly labelled as unhealthy. That’s how most restaurants serve them, all greasy cheese and deep fried…hmmmm deep fry.
There is no reason why you can’t whip up a tasty batch of super healthy homemade nachos. And many delicious reasons why you should.
We have nachos in front of the TV with a Sunday night movie. Not every week but about once every 2 months. They are never the same twice and always please the crowd. Except for last Sunsday when my 3yo decided she no longer liked nachos. She complained loudly but still cleaned her plate.
The first step to building a healthy nacho feed is the chips. I buy Que Pasa, a Canadian made organic variety. I choose organic because it’s the only way to ensure I don’t have genetically modified corn in my dinner. They are also low in salt and fried in canola oil.
Choose your chips wisely. The lime flavoured ones may look tempting and the bag lights up and sings to you but they are jammed full of MSG and salt and fake flavour and colour. You don’t want that in your dinner.
Then you will need some protein. We either use either chicken or refried beans but you could use whatever inspires you, lobster, sliced steak, ground turkey.
I’ve always thought refried beans were healthy. I was wrong. I checked out the ingredients and it’s bad news. Lard, soybean oil, salt and fake flavours. Yikes. Stand by for make your own refried beans.
When we use chicken, we get a bone-in skin-on double breast, season it up and smoke it on the BBQ. The bone-in keeps the meat off the grill and keeps the breast really juicy. Cook until just under done, shred and then add to the chips. It will continue to cook in the oven and works out perfect.
Veggies- Whatever your little heart desires. Peppers, raw or roasted, sweet or hot. Onions, green, red, sweet, spanish, caramelized. Tomatoes, chopped, sundried (I never put fresh tomatoes on my chips to bake, I find it makes the chips soggy but these are your nachos). Zucchini. Olives. Pile it all on there.
Add cheese. Choose cheese without flavour added like those tex mex pre-grated mixes. I always use full fat cheese but if you prefer low fat, go for it.
Then bake. Bake until the cheese is melted and bubbly and delicious. Somewhere between 350 and 400.
That is a double decker nacho celebration. And the inside of my oven. Keeping it real here at Peace, Love and Muesli.
Next your nachos will need some condiments. Which as far as I am concerned is the best part of the whole show.
Sour cream- again I always buy full fat. Decide for yourself. Greek style yoghurt is also lovely.
Guacamole- super duper healthy. Make your own. Fork mash a couple avocados, salt and pepper, lime juice and dip away. There are lots of ways to fancy up your guac but simple is good too.
Salsa- For many years we canned a mega huge batch of salsa. We’ve stopped that production.
Nichole @ In These Small Moments has a fantastic fresh roasted tomato salsa recipe, it is out of this world good. If it happens not to be fresh tomato season visit Liz @ A Belle, A Bean and A Chicago Dog she has a salsa recipe using canned tomatoes, that is highly recommended.
Have you made a healthy meal of nachos? Do you think you might like to start?