Mexican Style Nachos
Healthy, because
Even smarter
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.
(Percentage of daily recommendation)
| Calorie | 1,024 kcal | (49 %) | ||
| Protein | 25.86 g | (26 %) | ||
| Fat | 62.36 g | (54 %) | ||
| Carbohydrates | 97.18 g | (65 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.07 g | (40 %) |
| Vitamin A | 440.27 mg | (55,034 %) | ||
| Vitamin D | 0.34 μg | (2 %) | ||
| Vitamin E | 3.93 mg | (33 %) | ||
| Vitamin B₁ | 0.26 mg | (26 %) | ||
| Vitamin B₂ | 0.51 mg | (46 %) | ||
| Niacin | 10.02 mg | (84 %) | ||
| Vitamin B₆ | 0.76 mg | (54 %) | ||
| Folate | 164.54 μg | (55 %) | ||
| Pantothenic acid | 2.09 mg | (35 %) | ||
| Biotin | 15.38 μg | (34 %) | ||
| Vitamin B₁₂ | 0.62 μg | (21 %) | ||
| Vitamin C | 185.71 mg | (195 %) | ||
| Potassium | 1,342.81 mg | (34 %) | ||
| Calcium | 509.32 mg | (51 %) | ||
| Magnesium | 89.27 mg | (30 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 25.37 μg | (13 %) | ||
| Zinc | 3.42 mg | (43 %) | ||
| Saturated fatty acids | 16.5 g | |||
| Cholesterol | 56.13 mg |
Ingredients
- For the salsa
- 6 large tomatoes (deseeded and chopped)
- 2 red chile peppers (chopped)
- 1 small onion (finely sliced)
- 1 dash Tabasco sauce
- 2 cloves garlic (finely chopped)
- 1 large Lime (juice)
- 1 tablespoon finely chopped cilantro
- 1 tablespoon extra virgin olive oil
- salt (to taste)
- For the guacamole
- 3 mild chile peppers (chopped)
- 1 tablespoon finely chopped cilantro
- salt (to taste)
- 1 onion (finely chopped)
- ½ Lime (juice)
- 3 ripe Avocados
- For the nachos
- 14 ounces Tortilla chip
- 2 cups grated Cheddar cheese
- To garnish
- cilantro
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 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.
For the nachos: preheat the oven to 375F.
Put the remaining salsa in a serving bowl. Put the guacamole in a serving bowl. Serve with the nachos and garnish with cilantro.
