Fresh & Easy Pico de Gallo Nachos

Nachos are my definite go-to snack for times when I’m stuck for inspiration. I always seem to have just enough ingredients to whip up some variation, whether it’s a fully loaded serve that’s big enough to share, or a simple fuss free serve for two, like this one with homemade Pico de Gallo that I’m sharing with you today.

I just always seem to have the basics on hand. Tomatoes; for me are a must, sour cream is a great addition and cheese. I always have cheese. As for the chips, well sometimes I have to make do with what I have.

The chips I used for this recipe I made from some leftover garlic Tortillas that I seasoned and oiled. I then baked them to make them hard and crunchy. It’s a great little hack for those times you just need some sort of chips, whether for nachos and salsa or for a dip.

Healthy & Easy Vegetarian Nachos with Salsa Fresca

• Servings: 1-2
• Time: 20mins
• Difficulty: easy
• Print

Ingredients

For the Chips

2 Garlic Tortilla’s
1 1/2 tbsp Olive Oil
2 tsp Paprika
Salt & Pepper, to taste

To Serve

1/4 cup Cheddar Cheese, grated
1/2 Tomato
1/2 Lime, juiced
Salt & Pepper, to taste
2 tbsp Taco Sauce (see note)
1 tbsp Sour Cream
Fresh Basil, to garnish (optional)

Directions

1. Preheat oven to 180°c. Oil and season Tortillas with salt, pepper and paprika and cut each one into 8 triangles. Cook in oven for 5 minutes or until golden, making sure to keep a close eye on them. Lightly sprinkle on grated cheese and cook for another 2-5 minutes or until melted. Remove from oven straight away to avoid burning.
2. Meanwhile, dice tomato and add to small bowl along with lime juice and season to taste with salt and pepper. Stir to combine.
3. Once tortilla chips have cooled slightly, place them on a serving plate and top with taco sauce, tomato salsa and sour cream. Garnish with basil if desired and serve.
   

Notes: I use Old El Paso Taco sauce because that’s the brand I like the most, but you can use whatever taco sauce you like. (And no, that’s NOT sponsored)

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