I love nachos and mexican food in general. We do have fajitas quite often at home, but anything else is a treat. Nachos wouldn’t class as a meal for the OH, so they’re something I have when out or with friends.
But the other week before we went off camping I was trying to finish off bits and pieces of food in the fridge so decided to do myself some quick and easy healthier nachos for lunch.
I say healthier, because nachos are never going to be entirely healthy if they’ve got tortilla chips in. But by keeping cheese to a minimum and opting for lighter additions, you can still get a good amount of veg in the dish. The great thing about nachos is you can add whatever you have and want to use up. They might not be traditional, but will always taste good. For camping on our second night we had nachos using up our leftover chilli, but for these healthier ones I did a vegetarian option.
My quick, easy healthier nachos
Tomato salsa (as hot as you want)
Avocado, diced (or guacamole as an alternative)
Pepper, diced – the more multicoloured the better
A lighter soured cream based dip (I didn’t have any soured cream, so used tzatziki. Tasted a bit different obviously, but is a fairly light and fresh option, so it did work).
Grated cheese – lighter option (or not if you’re not bothered about healthy).
Other potential additions – diced fresh tomatoes, sweetcorn
- Lay out some nachos on a plate. Go lighter by only putting them round the outside of the plate so you don’t need as many.
- Top with grated cheese, and microwave or grill until the cheese is just melted.
- Add the diced pepper, avocado, and salsa. Dollop the soured cream on the side.
- Eat your colourful nachos.
How do you make your nachos?