Did you know nachos can actually be somewhat healthy? When you make your own tortilla chips you cut down drastically on the calories and still be able to eat one of North America’s fave party foods.
If you want to cut calories further, you can use low-fat cheese, sub in plain Greek yogurt instead of sour cream, or you can opt for a vegetarian nacho platter focusing on a fun variety of veggies. We definitely didn’t want to alter the classic nacho bar too much, so we brought in a lot of traditional accompaniments like pico de gallo, avocado, cheese, peppers and onions.
For our nacho bar, we made a Cajun chicken breast cooked in the oven, but you could use chili or refried beans, cooked ground beef/turkey, or experiment with some different types of protein.
Making the chips is so easy and you’ll feel like you were at a Mexican restaurant afterwards. We picked our pitas up at La Tortilleria (there are several locations across the Greater Toronto Area), but you can also watch your local Loblaws or Freshco–I’ve also seen them there. You have to go with authentic corn tortillas in order to get the amazing flavour and crunch. And don’t skimp on the salt!
The trick with nachos is to know when the cheese is melted just enough–and also which cheese to use. We used a combination of shredded mozzarella and cheddar. The mozzarella is a good melting cheese (you can find it in the pizza aisle of the grocery store) but you could also use Monterey Jack.
Fresh out of the oven–don’t these just amazing?
Will you be trying our Build your own Nacho Bar? It’s sure to be a hit at your next party!