Loaded gluten-free nachos with tomato salsa

These gluten-free loaded nachos are a perfect weekend snack, pre-, or post-dinner dish that has occasionally appeared on my table since my cousin moved to New Mexico many moons ago and introduced me to it briefly. You can make it as you wish – add beans, not add beans (any colour you like). Add minced meat, not add it. But the best part of it is the salsa in my opinion.

Loaded nachos with tomato salsa

Course: SnacksCuisine: MexicanDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories per serving

550

kcal

This perfect weekend snack, pre-, or post-dinner dish can be made with beans instead of chickpeas (both chickpeas and beans are good for you mkay). Or you can use minced meat as a source of protein instead. On many occasions, I have just made it for dinner due to its high calorific value. The best part of it is the fresh salsa in my opinion though. It is easy to make and a lot healthier than the ready-made shop salsas.

Not only is it gluten-free but this version of the recipe is vegetarian too.

Ingredients

• 1 pack gluten-free nachos or tortilla chips (any supermarket lightly salted own brand will do)

• 1/4 cup dried and cooked chickpeas or 1/2 canned and drained chickpeas

• 1 large tomato or 1/2 cup of cherry or plum tomatoes

• 1/4 cup green pitted olives

• 1/4 can salt free sweetcorn

• 1 cup mild cheddar cheese

• For the salsa

• 2 large ripe tomatoes

• 1/4 cup red onion

• 1 clove garlic

• pinch of salt

• ground pepper

• 1 tbsp fresh lime juice

• pinch of sugar (optional)

Directions

• Preheat oven 175C/160C fan/gas 3.
• Make the salsa – chop tomatoes, onion and garlic, use a blender for a smoother consistency. Add the salt, pepper, lime juice and sugar. Mix it all up and serve.
• Take a larger size oven tray and lay the nachos as a multi-layer base on the tray
• Add the chickpeas, tomatoes, olives, sweetcorn and cheese on top. Here’s an ultimate guide to: “how to cook chickpeas”
• Bake in oven for 10 minutes and voila, ready to eat.

Notes

• I have left out the cilantro (which is a staple in traditional recipes) because it tastes like soap to me, and the chilli (or jalapeno) because I simply stay away from foods that are too spicy. You are more than welcome to add them if you wish.

Please let me know if there’s anything wrong with this recipe. Use my contact page or email me Please use the hashtag #TheNonGlutenOne if you make this recipe so I can re-share the love. And do let me know if there’s anything wrong with this recipe. Use my contact page or email me info@thenonglutenone.com.