Loaded Gluten free Nachos with Corn and Jalapeños
These Loaded Gluten free Nachos with Corn and Jalapeños are perfect for busy weeknights or unexpected guests because it requires minimal preparation. This recipe shines as a quick and crowd-pleasing option. It can be prepared in under 15 minutes, making it ideal for satisfying a sudden craving or feeding a hungry group. The beauty lies in its customizability. You can easily add your favorite toppings like salsa, black beans, guacamole, or chopped fresh cilantro to cater to different preferences. These loaded nachos are a fun recipe with fresh ingredients that the whole family will love. The great thing about this recipe is that it is gluten free and nut free. It can easily be made low carb, low fat, vegan or dairy free.
Ingredients
- 1 large bag of gluten-free chickpea or corn chips
- 2 cups cheddar cheese or mexican cheese blend, shredded vegan or fat-free
- 1/4 cup Fresh or pickled jalapenos chopped
- 1/4 cup Corn
- 1 avocado sliced
- 1/4 cup sour cream vegan or fat-free
- 2 tbsp taco seasoning Optional
Instructions
- Preheat your oven to 350°F (175°C).
- Spread the chips in a single layer on a baking sheet.
- Sprinkle the shredded cheese evenly over the chips.
- Top with optional taco seasoning.
- Bake for 5-7 minutes, or until the cheese is melted and bubbly.
- Remove the nachos from the oven and let them cool slightly.
- Top with the chopped jalapenos, charred corn, sliced avocado, and vegan or fat-free sour cream.