I like to feed my family as few processed foods as possible, so concession-stand nachos topped with canned cheese product is not something I care to serve. But I’m a firm believer that almost any crowd favorite can be a really fun and healthy meal when made with real food ingredients.
So… let the nacho transformation begin!
Nachos are one of those flexible foods that can be a snack or appetizer, lunch, or dinner (and in some parts of the country, even breakfast!)
For starters, I sub grain-free tortilla chips made with cassava, coconut flour, and chia seeds for the usual corn chips. Next, I add tons of diced veggies! We’re moving in the right direction…
The BBQ part of these nachos comes from a creamy sauce made with cream cheese, sour cream, barbecue sauce, and my own ranch dressing mix. I dot it over the nachos prior to baking and serve the extra for dipping.
Finally, add fresh toppings like diced tomatoes, avocados, onion or green onion, black olives, and cilantro. Sometimes we drizzle on some fermented salsa or dollop with homemade guacamole.
It’s a snap to make these nachos when you already have leftover cooked chicken on hand. Grill or bake extra chicken ahead of time and store or freeze for salads and other meals throughout the week.
When I don’t have pre-cooked chicken, the Instant Pot is a nice fast way to get the job done quickly. I cook the chicken and then shred and season it.
And remember nachos for breakfast? Sounds bizarre, I know. But don’t knock it until you try it!
Make healthier nachos with homemade shredded chicken, a barbecue cream cheese sauce, real cheese, and all the nacho toppings.
Prep Time 35 minutes
Cook Time 10 minutes
Servings 8 people
Calories 479
To cook the chicken, pour 1 cup of water in the bottom of the Instant Pot.
Put the trivet in and place the chicken on top of the trivet.
Cook at high pressure for 8 minutes with a 5 minute natural pressure release, releasing the remaining pressure when done.
Shred the chicken and season with 1 teaspoon of garlic powder, the cumin, and 1 teaspoon of salt.
To make the nachos, preheat the oven to 350°F.
Place a layer of cassava chips on an oven-proof platter or parchment paper lined baking sheet.
Top with shredded chicken, dot with the sauce, and sprinkle with shredded cheese.
Place a second layer of cassava chips atop the first, and again top with shredded chicken, some sauce, and a larger amount of shredded cheese
Repeat steps 8 and 9 if necessary on an additional platter or baking sheet.
Place in the oven and cook 10 minutes or until the cheese is melted.
Top the finished nachos with desired optional toppings and serve with remaining sauce for dipping.
Calories: 479kcal | Carbohydrates: 11g | Protein: 37g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 140mg | Sodium: 853mg | Potassium: 874mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1235IU | Vitamin C: 13mg | Calcium: 361mg | Iron: 1.6mg
Do you make healthy nachos? I’d love to hear about your recipe!
Source: https://wellnessmama.com/405067/bbq-chicken-nachos/
