Not Your Average Nachos

Nachos are mostly labelled as unhealthy. That’s how most restaurants serve them, all greasy cheese and deep fried…hmmmm deep fry.

Right. Healthy.

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?


  1. I always make my own fresh salsa now (I have a recipe that uses fresh or canned if you’re interested). It’s so much better tasting!!!

    I am also a fan of full fat everything. Really loving Greek yogurt these days as a great substitute for so many items!

  2. Jessica Anne says:

    Great idea! My kids would love that! Mmm, cheese.

  3. We are big nacho fans :) We have a come up with our own special trick for ensuring cheese melts on on layers of the nachos!! We were having trouble getting the inside layers to heat up enough to melt the cheese without buring the top layers, so we started putting the toppings on one layer at a time, ie. chips, cheese, chicken, onions etc, place under broiler, repeat…chips, cheese, toppings, broiler…for as many layers as we can stack!! The chicken is usually precooked. The whole tray ends up steaming hot and best of all the toppings are all on almost every chip, mmmm.

  4. Mmmmm, my favorite meal. We usually use a mixture of chicken, black beans, and corn cooked in the crockpot with salsa and seasoning for ours. So delicious. (Although yours look better, sitting in the oven!) Nachos are a little bit like salad; for some reason they taste better to me when other people make them :)

    • Do you cook even the chips in the slow cooker? Or just the veggie meat mix? I am intrigued.

      • Just the mixture – one can corn (drained), one can black beans (drained), one jar salsa, taco seasoning, chicken (I generally use thighs) cook & shred chicken

        I use it for nachos (top chips with mixture & cheese then pop under the broiler to melt cheese), for taco salads, or taco/burrito filling.

        Super easy, delicious, and pretty healthy!

        • That is a great recipe and chicken thighs are a underused cut of meat!
          I would opt for a homemade spice blend rather than the pre-made seasoning of course. But a great idea and you could freeze half for another meal.

  5. Nachos are the bees knees. I like black beans on mine and always add garlic to my guac. But, to each their own.

    • Garlic is a worthy addition to guacamole, I agree. I might try black beans next time because the lard in the refried kinda turned me off.

  6. Joey @ Big Teeth & Clouds says:

    One of my favorite things that I hardly ever made! So delicious!

  7. Those look soooo yummy! I wish I had that stuff right now because that would be dinner tonight! Loving all the veggie options! Black beans might be a good substitute for refried. Love black beans!

  8. Aging Mommy says:

    I think those look great, simple and good. I love salsa and guacamole too!

    • That’s exactly it Jane, simple and good. I am a but fan of guacamole too but hard I always have to wait for the avocados to ripen. I guess that teaches me patience.

  9. I can’t even remember the last time I had nachos…college? Sounds delicious, might have to put it back into rotation!

  10. Yum! My son is on a no corn, no eggs, and no dairy diet for two weeks to confirm an allergy diagnosis and if we ever get through it without having to keep starting over because I keep messing up, our first family meal is going to be nachos.

    • Here’s the bad news- I eat no corn and no tomatoes. The nachos hurt me for 2 days. But worth it every once in a while. Hope you get Hank sorted out. I think it takes a few tries to get the elimination diet right.

  11. I made nachos last night! I used Quorn fake meat with a taco seasoning packet, black beans, cheddar cheese (I was out of Jack), sour cream and fresh guacamole.

    Nachos are a standby at our house.

  12. Lori @ In Pursuit of Martha Points says:

    I need to STOP reading food blogs before 8 in the morning.

    Cause now I want nachos for breakfast.

    • Certainly there are worse things for breakfast. You could use eggs. It would be like a breakfast burrito only nacho style.

  13. Thank you for the mention, Kristin.
    And for making me crave nachos. ;)

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