Loaded (with veggies) Nachos

Homemade nachos can be catered exactly to your liking, and you don’t have to pay extra for guac :) They’re also a fun and creative way to use up leftovers like rice and beans, fajitas, pulled pork, or tacos.

This recipe can be altered to serve two people, a family, or a crowd. Honestly, this is more like a set of guidelines to your nacho dreams.

Ingredients

Chips (we like to use blue or yellow corn)

Shredded cheese, such as a Mexican blend or shred a block of pepper jack

Any leftovers from your fridge

Mexican seasoning blend, e.g. Arizona Dreaming from Penzey’s

1 small zucchini and yellow squash, chopped

1 lb. tomatoes, chopped

1/2 red onion or scallions, chopped

1 fresh jalapeño, diced (leave in more seeds for more heat if you like it spicy)

1 head lettuce or 1/2 cabbage head, chopped into thin slices

1 bunch cilantro, chopped

1-2 avocados, cubed

Serve with pickled jalapeños, sour cream, salsa, and/or guacamole.

Steps

  1. Season the squash with the Mexican spice blend, salt, and pepper. Broil, grill, or steam the squash while you prepare the rest of the vegetables.

  2. Preheat the oven to 325 F. Spread chips on to a baking sheet. Top the chips with your leftovers, if using, and cheese. Warm the chips for about 5 minutes or until the cheese is melted.

  3. Once the chips are warmed, remove from the oven and top with the fresh, chopped vegetables. Serve with pickled jalapeños, salsa, sour cream, and/or guacamole.