Healthier and Tastier Homemade Nachos!

This is a healthier alternative version to  the ‘traditional’ way Nachos are made with corn chips (have you read the ingredients on some corn chip packets?!), store bought salsa and regular cheese. You can make the salsa and chips earlier so when it comes time to eat all you need to do is assemble!

Healthier and Tastier Home-made Nachos!

Recipe info/allergen info: The pita bread I used in the recipe contains wheat and rye flour which are gluten-containing grains and many have trouble with these types of grains due to gluten-sensitivity or celiac disease and those with these conditions will need to avoid them. So you are more than welcome to use corn chips which are gluten-free (just check the label and make sure it doesn’t contain wheat or any gluten containing ingredients and they are certified gluten-free, if you need to avoid them) and if you can it’s best to get organic corn chips that are GM (Genetically-modified)-free, as corn is often genetically modified.

Ingredients:

• 1 T. of homemade tabasco sauce
• 1 can of chopped tomatoes, or 4-5 chopped Roma tomatoes
• 2 avocados, mashed
• buffalo mozzarella cheese, grated or goats cheese feta, crumbled (optional).
• pita bread or mountain bread (I used mountain bread that contained only : 70% Rye flour, wheat flour water and salt) (or corn chips, see the note above)
• cold pressed olive oil
• butter (organic and low sodium is best, if possible)
• 1 onion, chopped
• 2 cloves of garlic, chopped
• sea salt, ground
• pepper, ground

Optional: Creme fraiche or Yoghurt

For the Pita Bread Chips:
Slice or cut the pita bread into chip shaped pieces.
In a bowl combine the pita bread pieces with the olive oil and mix till all pieces are covered with a little bit of oil.
Place them on a tray covered with baking paper and bake till lightly golden. Sprinkle with finely ground Himalayan sea salt and pepper.

For the Salsa:
In pan with a little olive oil and butter heat the chopped onion till it is clear, soft and glossy. Pour in the can of tinned tomatoes. Stir into tomatoes into the onion till it becomes quite thick and the liquid reduces a bit. Once thick, add the chopped cloves of garlic, pepper, salt and Tabasco sauce.

Mash the Avocado with a fork and place the pip on-top to prevent browning.

Now comes time to assemble:

1. First place the chips in the bowl, add some cheese, then the salsa, and Avocado. Continue layering beginning with the chips again till you have 2 or 3 layers.
2. Serve with a dollop of crème fraiche or yoghurt and a sprinkle of finely chopped parsely.

There you go!  My Healthier and Tastier version of Nachos!

Update:

• 15/10/09- This was part of October Fest Carnival of Superfoods hosted by Kitchen Stewardship. Click the picture (below) or the link (left) to see more healthy recipes with superfood ingredients!

Michelle

Health Food Lover is Michelle Robson-Garth. Michelle is a degree-qualified Naturopath (BHSc) and Massage Therapist. She is also a passionate writer, recipe-creator and all-round foodie from Melbourne, Australia. © Copyright: 2009-2012 Michelle Robson-Garth. Please ask permission first when using any text or images on healthfoodlover.com. Read the disclaimer here. Have a look at the recipe index for more health food lovin’ recipes. Join the Facebook page & follow Health Food Lover on twitter.

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