I planted a bunch of fruits and vegetables in my garden. This season, the first wave of produce is just beginning to ripen. Which I'm quite excited about it. I've been turning radish into Vermicelli Salad w/ Bell Peppers, Tofu, & Peanuts and Falafel w/ Hummus, Tzatziki, Radish, & Sprouts. Today, though, I have lettuce. And, as much as lettuce is so often used for salads? I have been making quite a bit of salads lately. So, I'm endeavoring to mix it up a little bit. And more fun for me today is lettuce, avocado, and squash nachos.
Nachos get a bad reputation for being junk food. They're filled with canned beans and slathered in nacho cheese and copious amounts of sour cream. They're party foods. Or late night on the couch food. I always think of Jack Black in Saving Silverman claiming that every chip that sticks together in nachos counts as one chip.
Nachos are simply known as a glutenous snack food. And, while this is sometimes the case, nachos aren't always the worst of meals. Corn tortilla chips can be found with less sodium and artificial ingredients. A lot of brands simply contain masa (corn flour), oil, and water. Nachos can also be full of fresh produce. I'm particularly fond of adding fresh summer squash, bell peppers, tomatoes, red onion, garlic, lettuce, and avocados. I also substitute out sour cream for Greek yogurt.
While I wouldn't necessarily consider nachos a "health" food. After all, they are still covered in cheese. However, there are certainly worse things to splurge on!
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Variations of Squash Nachos
This is an incredibly summer-inspired nacho. It's packed full of some of my favorite summer produce that I almost always have on hand. We sometimes like to think of nachos as being plain and simple. I certainly know that growing up it was canned refried beans, black olives, and nacho cheese. And, however nostalgic that might be, it seems like child play these days! In my adulthood I have adapted some of the most amazing late night snacks and weekend indulgences. Feel free to mix and match in ingredients to your personal taste and what you have on hand for the season. Nachos are one of the simplest recipes to go rogue on. Virtually any combination of chips, produce, and cheese will get you there!
Nachos are one of my favorite splurge foods. Although they may never be considered a "health" food, some of them are not nearly as gluttonous as we oftentimes give them a reputation for being! These summer squash nachos combine bell peppers, tomatoes, red onion, garlic, lettuce, and avocados, with just a dollop of Greek yogurt and hot sauce. They're really an elevated version of gourmet nachos fit for any summer day with a plethora of fresh produce.
Meanwhile, lay out tortilla chips across a baking sheet.Cover until you can't see the baking sheet any longer. They should be touching, but not overlapping too much. You really just want to be able to add toppings to every chip without it getting too much on the baking sheet!Exactly how much chips you use is largely a matter of personal preference as well. I've never sat there carefully measuring chips! Roughly two handfuls usually equates to about a serving. I tend to cook far more than I actually need, though. So, as always, adjust to personal preference!
Spread produce evenly across the tortilla chips.
Sprinkle with cheddar cheese.
Bake for 10 minutes, or until the cheese melts and the chips begin to toast.
Once the nachos are done cooking, remove from the oven and top with lettuce, avocado, Greek yogurt (or sour cream), and hot sauce.
Serve immediately. Once the nachos begin to cool down, the tortilla chips will absorb too much moisture and soften. Once this happens, there isn't a lot that you can do to crisp them up again!
Tips, Tricks, & Notes
For a more in-depth article on nachos, check out my article on The Fundamentals of Making Nachos. I make suggestions on settling the microwave vs. oven debate and give suggestions on serving size, topping order, and potential reheating tips and tricks.
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