Shauna James Ahern, better known as Gluten-Free Girl, is sharing her favorite gluten-free Super Bowl recipes with us! Check back later this week for her super-delicious shepherd’s pie.
Who doesn’t love nachos? This is the world’s best food for parties. However, there’s something annoying about nachos. Some chips are laden with cheese, so much so that you can’t see the chip under there. Others are bare and brown, usually the ones at the bottom of the pan. What to do?
Make mini nachos. Top each chip with your favorite nacho toppings. It might take a few more minutes to prepare than traditional nachos, but in the end, every chip will be nacho nirvana.
1 poblano pepper
1 Anaheim pepper
1 teaspoon olive oil
1 bag tortilla chips, preferably the round ones
1 cup roast chicken, shredded
1/2 cup salsa
1/2 cup black beans
1 cup each shredded cheddar and Monterey jack cheese
1 avocado, peeled and chopped
smoked paprika for sprinkling
Roasting the peppers: Preheat the oven to 450 degrees F. Coat the peppers in the oil. Put the peppers in large skillet and slide it into the oven. Roast the peppers, turning them with tongs about every 10 to 15 minutes, until the skins are mostly black, about 30 minutes total. Don’t let the peppers burn. Remove the peppers from the oven, put them in a large bowl, and cover tightly with plastic wrap.
When the peppers have cooled, peel them with your fingers. Remove the stem and seeds and chop up the peppers.
Making the nachos. Put the tortilla chips in a single layer on a baking sheet. Top each chip with a bit of the roast chicken, salsa, black beans, cheeses, roasted pepper, and avocado pieces. Sprinkle a bit of smoked paprika on top.
Slide the tray into the oven and bake until the cheese on each chip is bubbly. Serve immediately.
(You’re probably going to make tray after tray of these during the big game, so you can easily double or triple the ingredients here. And of course, you can top these any way you like.)
TELL US: What are you making for the big game?