Mexican Style Nachos

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Mexican Style Nachos
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Health Score:
94 / 100
15 min.
ready in 35 min.
Ready in

Healthy, because

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Nutritional values

Nachos are not considered to be the most healthy food, but they still provide a number of nutrients that are extremely important to include in our diets such as carbohydrates, fats, protein, vitamins, and fiber. 

You can serve these as an appetizer or as a main dish, just adjust the serving size accordingly. 

1 serving contains
(Percentage of daily recommendation)
Calorie982 cal.(47 %)
Protein38 g(39 %)
Fat72 g(62 %)
Carbohydrates46 g(31 %)
Sugar added0 g(0 %)
Roughage11 g(37 %)
Vitamin A0.7 mg(88 %)
Vitamin D0.4 μg(2 %)
Vitamin E7.8 mg(65 %)
Vitamin K57.3 μg(96 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.8 mg(73 %)
Niacin9.9 mg(83 %)
Vitamin B₆0.8 mg(57 %)
Folate123 μg(41 %)
Pantothenic acid0.8 mg(13 %)
Biotin8.5 μg(19 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C52 mg(55 %)
Potassium1,443 mg(36 %)
Calcium895 mg(90 %)
Magnesium118 mg(39 %)
Iron2.6 mg(17 %)
Iodine59 μg(30 %)
Zinc6.3 mg(79 %)
Saturated fatty acids33.9 g
Uric acid32 mg
Cholesterol103 mg
Complete sugar11 g


For the salsa
6 large Tomatoes (deseeded and chopped)
2 red chili peppers (chopped)
1 small onion (finely sliced)
1 dash Tabasco sauce
2 cloves garlic cloves (finely chopped)
1 large Lime (juice)
1 Tbsp finely chopped cilantro
1 Tbsp extra virgin olive oil
salt (to taste)
For the guacamole
3 mild chili peppers (chopped)
1 Tbsp finely chopped cilantro
salt (to taste)
1 onion (finely chopped)
½ Lime (juice)
3 ripe Avocados
For the nachos
14 ozs Tortilla chip
2 cups grated Cheddar cheese
To garnish
How healthy are the main ingredients?
garlic cloveolive oilTomatoonionLimesalt
Product recommendation

Free from nuts. Make sure you use ripe avocados for the guacamole. Test by squeezing the end which should yield to slight pressure.

Preparation steps

For the salsa: mix together all the ingredients until well combined. Leave to stand for 10 minutes.

For the guacamole: pound the chiles, cilantro salt, and onion to a fine paste in a pestle and mortar or blender. Add the lime juice to make a loose smooth mixture.

Put the avocado flesh into a bowl and mash until smooth. Add the pounded mixture and stir well. Cover and chill for 10 minutes.

For the nachos: preheat the oven to 375F.

Put the tortilla chips into a large ovenproof dish. Scatter over half the salsa and all the grated cheese. Cook for about 5 minutes, until the cheese has melted.

Put the remaining salsa in a serving bowl. Put the guacamole in a serving bowl. Serve with the nachos and garnish with cilantro.