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Tostones Nachos
Ingredients
- 2 tablespoons olive oil or avocado oil, if using chicken breasts
- 1 pound boneless skinless chicken breast cut into 1-inch pieces, or ground meat of choice
- 1 packet taco seasoning see link in notes for homemade
- 1 cup guacamole
- 1 cup pico de gallo
- 1 bunch cilantro
- 2 medium jalapeno optional
Whole30 Nacho Cheese Sauce
- 1 cup canned full-fat unsweetened coconut milk
- 1/4 cup nutritional yeast
- 1 1/2 teaspoon arrowroot or potato starch plus more if needed
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chipotle chili powder
Tostones
- 3 large green plantains to make tostones (Whole30); can sub store-bought tortilla chips of choice
- 1/2 cup coconut oil to make tostones; omit if using store-bought chips
Instructions
- MEAT: In a large saucepan, heat the oil over medium heat if using chicken. Add the chicken or ground meat (no oil) and sprinkle with the taco seasoning. Cook for 10 minutes, until the meat is cooked thorugh and no longer pink in the center.
- NACHO CHEESE SAUCE: Whisk together all cheese sauce ingredients, then add to a medium pot over medium heat. Stir until the sauce thickens, 5 minutes, then remove pot from heat.
- TOSTONES: Peel the plantains by slicing the ends off, making a shallow cut along the ridges of the skin, and prying the skin off. Then slice them into 1-inch thick rounds.Heat oil in a skillet over medium heat. Once hot, fry the plantain slices for about 4-5 minutes on each side, until they are golden. Remove from the skillet and drain on paper towels.Using the bottom of a mug or plate, or a kitchen mallet, press down on each fried plantain slice until flattened.Return the smashed plantains to the skillet for a second fry, cooking them for 2-3 minutes on each side until crispy and golden. Or, you can freeze them at this point in a single layer, then store in a sealed container for about 3 months. These can go straight from the freezer to the second fry.Remove from the oil, sprinkle with salt immediately, and serve warm.
- BUILD: You can either build the nachos on a large platter and serve them family-style or let everyone build their own. If serving them family-style, I start with the tostones on the bottom, then layer with guac, meat, salsa, cheese sauce, cilantro, and jalapenos (if using).
Notes
We use my Homemade Taco Seasoning.
Nutrition
Calories: 420kcalCarbohydrates: 44gProtein: 20gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 48mgSodium: 838mgPotassium: 1064mgFiber: 6gSugar: 21gVitamin A: 2067IUVitamin C: 33mgCalcium: 21mgIron: 3mg
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