Gluten-Free “Loaded” Nachos

by Arielle J on May 1, 2013

This recipe is a healthier take
on “loaded supreme nachos”.
Instead of tortilla chips,
which are usually made of corn
and give some people digestive upset,
I used brown rice crackers,
which are gluten-free,
crunchy and delicious!

Benefits:
– Instead of regular cheese (or fat-free cheese versions), I used full-fat “mexican” organic shredded cheese.
(organic ensures that there’s no added hormones and full-fat is less processed and more satiating than fat-free).
– Instead of sour cream, I used organic plain greek yogurt (full-fat)
(tastes almost EXACTLY the same and full of protein and probiotics- good for digestion).
– Instead of regular corn tortilla chips, I used brown rice crackers
(less fat than the traditional fried chip version + gluten-free and corn-free = less digestive upset)

Gluten-Free “Loaded” Nachos
Ingredients:
– 1 container brown rice crackers
– 1 cup organic full-fat mexican cheese, shredded (or mozzarella, cheddar, jack or dairy-free cheese of choice)
– 1/2 can black beans (or pinto, garbanzo, or red beans), rinsed and dried off
– 1/4 can sliced olives
– 1/4 can jalapenos
– 1/4 cup salsa
– 1 cup guacamole (or 1-2 avocados)
– ¼ cup organic plain full-fat greek yogurt (high in protein and creamy) or organic sour cream
– few pieces kale or spinach for garnish, chopped

*serves approx 4-5 people

1. Preheat oven to 350°F.
2. Place chips on a pan or in an oven-safe baking dish. Add cheese, beans, olives and jalapenos (and whatever veggies you want). Mix it up so it distributes throughout.