Loaded Guacamole Nachos
Recipe GLPRee014819cf1254
Crispy tortilla chips layered with melted queso quesadilla cheese, topped with fresh homemade guacamole, pico de gallo, and optional fresh vegetables. A vibrant, crowd-pleasing appetizer or snack that's naturally gluten-free and comes together in just 15 minutes.
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Ingredients
1 medium ripe avocado
Juice of 1/2 lime
Pinch of salt, to taste
1/3 cup pico de gallo
1/4 cup bell pepper, diced small (any color), optional
2 tablespoons diced jalapeño peppers, optional
2 tablespoons fresh chopped cilantro, optional
4 cups yellow or white corn tortilla chips
2 cups shredded queso quesadilla cheese (or Monterey Jack as substitute)
Sour cream for serving, optional
Directions
Peel and pit the avocado, then scoop the flesh into a medium bowl. Mash with a fork until you reach your desired consistency, whether smooth or chunky.
Stir in the lime juice and a pinch of salt to the mashed avocado. Taste and adjust salt as needed.
Fold in the pico de gallo. If using optional ingredients, gently stir in the bell pepper, jalapeños, and cilantro. Set the guacamole aside.
Arrange half of the tortilla chips on a large microwave-safe platter or shallow dish. Sprinkle half of the shredded cheese evenly over the chips.
Layer the remaining chips on top, then sprinkle the rest of the cheese over them, making sure all chips are well covered.
Microwave on high power until the cheese is fully melted, approximately 1 minute. (Alternatively, bake in a preheated 375°F oven on an oven-safe skillet or baking sheet for 5 to 10 minutes until cheese melts.)
Transfer the melted nachos to a serving platter. Spoon the prepared guacamole into the center and sprinkle with additional pico de gallo.
If using optional toppings, evenly distribute the bell pepper, jalapeños, and cilantro over the nachos. Add a dollop of sour cream if desired.
Serve immediately while warm and the cheese is still melted.
