Since I was young, one of my favorite snacks has always been tortilla chips topped with melted cheese.
Not queso—cheese literally melted on top of the chips in the microwave.
Weird? Maybe. Tasty? Absolutely. Gross? That’s up to you.
Over the years my preferences have matured. I moved from plain white tortilla chips and bagged cheddar to blue corn chips and a mix of gouda, gruyere, and fontina.
Recently I discovered a handmade yellow corn and whole grain tortilla from La Tortilla Factory that’s new to me.
Simple things excite me.
These differ from the whole wheat tortillas I usually buy — they’re a little thicker and more flexible.
And they’re insanely delicious.
I cut them into quarters, spritzed them with olive oil, sprinkled on sea salt, and baked them until crisp.
The result: crispy, thick yellow corn chips.
I piled on every good ingredient I could find in the fridge. The mix of textures—chewy, creamy, and gooey—is my favorite part.
These protein-packed nachos keep me much fuller than the handfuls of plain chips with melted cheese I used to snack on.
You can always add extra vegetables if you want to make them lighter or more colorful.
Speaking of veggies, a friend is running a “I love salad!” challenge—perfect for anyone trying to boost their veggie intake.
Healthy Loaded Nachos
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Ingredients
- 4 whole grain tortillas
- 5 oz shredded chicken breast
- 1/4 cup black beans
- 2 tablespoons enchilada sauce
- 1/4 cup low-fat shredded monterey jack cheese
- 2 tablespoons chunky salsa
- 2 tablespoons plain Greek yogurt
- 2 tablespoons low-fat refried beans
- 2 slices avocado, chopped
Instructions
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Preheat oven to 375°F (190°C).
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Cut tortillas into triangles, spritz with olive oil, sprinkle with sea salt, and bake 10–15 minutes until crispy. Let cool.
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Top chips with shredded chicken, cheese, black beans, enchilada sauce, and salsa. Add a scoop of refried beans and a dollop of Greek yogurt. Finish with chopped avocado.
Did you make this recipe?
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