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 | 982 cal. | (47 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 72 g | (62 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11 g | (37 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 57.3 μg | (96 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 9.9 mg | (83 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,443 mg | (36 %) | ||
| Calcium | 895 mg | (90 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 59 μg | (30 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 33.9 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 103 mg | |||
| Complete sugar | 11 g |
Ingredients
- 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
- 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.
