Mexican Style Nachos

Name: Mexican Style Nachos
Total time: 35 min
Yield: 4
Cuisine: American, Latin America, Central America, Mexican
Ingredients: 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); 3 mild chile peppers (chopped); 1 tablespoon finely chopped cilantro; salt (to taste); 1 onion (finely chopped); 0.5 Lime (juice); 3 ripe Avocados; 14 ounces Tortilla chip; 2 cups grated Cheddar cheese; cilantro

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Health Score:

8,0 / 10

Difficulty:

easy

Difficulty

Preparation:

15 min.

Preparation

ready in 35 min.

Ready in

Calories:

1024

calories

Calories

How many calories can I eat?

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)

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 %)

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more nutritional values

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

Author of this recipe:

EAT SMARTER

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How healthy are the main ingredients?

tomato onion garlic Lime olive oil salt

Ingredients

for

servings

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

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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.