Recipe: Loaded Nachos

Loaded nachos – that’s right, this cheesy goodness is stacked with meat, sauces, and all the fixings! Plus, they’re not that time consuming to make. We made this huge tray in about 15 minutes.

Okay, let’s get cooking.

Ingredients

• Large bag (400g) of gluten free corn chips
• 300g of shredded old cheddar cheese
• 200g of shredded mozzarella cheese
• large avocado
• 3 green onions, chopped
• 1/4 of a head of lettuce, finely chopped
• 200g of pulled, cooked chicken (we actually used turkey!)
• 20 pickled jalapeños
• salsa for topping
• sour cream for topping

First up, layer your pan with parchment paper. Then, set the oven to broil. Shred the cheeses and lay out the corn chips. Cover with the cheese.

Up next, get the toppings ready. I know the nachos will take only 3-6 minutes under the broiler, so I usually get all the chopping done first.

Slice the avocado, dice the green onions, and chop the lettuce.

Once that’s done, I pop the nachos in the oven – keep an eye on them, you don’t want them to burn.

Then, get the chicken (heat up if needed), jalapeños, and the sour cream and salsa ready.

Once the nacho cheese is all melted and gooey, pull them from the oven and get ready to load up.

Fill your plate with nachos and the load them up with the toppings. Don’t be shy, it’s time to dive in!

Looks good, eh?!

So tasty.

Happy eating!

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