As you might be able to tell I love Mexican inspired/fusion dishes. I made a batch of chicken nachos which were epic, so I’m sharing how I created these here. No measurements this time as nachos are an intuitive process for me. Add as much of the toppings as you like.
Looking for the following recipes? Just click on the links below:
- corn tortilla chips My favorite are the Que Pasa thin salted corn chips
- cooked shredded chicken
- caramelized onion and red pepper
- refried bean sauce
- dairy free cheese shreds My favorite for melting are the Nabati mozza or cheddar style shreds, Violife shreds or Earth Island shreds
- mango chopped
- shredded lettuce
- pico de gallo
Preheat oven to 350F. Line a baking sheet with parchment paper.
Layer ingredients in descending order on the parchment paper.
Place in the oven to bake for approximately 10 minutes until the cheese melts.
Remove and top with fresh "optional ingredients".
Serve with dairy free sour cream and ready to eat salsa if desired.