If you love nachos like I do, you’ll like this recipe. I spent 12 years living in the Phoenix area and our favorites places to eat were the Mexican restaurants. Now, with my dairy, gluten and corn allergies, I don’t get to eat nachos very often. I found using this tortilla recipe, that the nachos stay sturdier; with regular flour or corn chips, they can get very soggy after the cheese sauce is added. These did get a little soft but they still held up and everything didn’t spill off when they were picked up, even the ones on the bottom. This recipe makes 3 tortillas or about enough a large plate of nachos. As an appetizer, enough for 6-8 people but as a meal, probably only enough for 1-2.
First make the tortillas. Combine in a quart bowl:
- 1/2 cup garbanzo bean flour (or another dense flour such as hemp)
- 1/8 teaspoon salt
- 1/8 teaspoon ground pepper
- dash (or two) of cumin or chili powder (optional)
- 3/4 cup cool water
Whisk until all ingredients are combined and mixture is smooth. Heat an 8″ skillet (non-stick) over medium heat. When hot pour about 1/3 of the mixture into the skillet and, like a crepe, move pan to let the mixture cover the entire bottom of the pan. Cook until small bubbles cover most of the tortilla (this will only take 2-4 minutes) and then turn over and cook for another 1-2 minutes. Repeat for the next two tortillas. Let cool slightly before cutting into eighths.
Meanwhile get the rest of the nacho ingredients started. Combine in a small sauce pan:
- 1 cup shredded non-dairy cheese (I really like the Daiya Classic Combo cheese for this)
- non-dairy milk of choice just until it almost covers the cheese (about 2/3 of a cup)
Cook over low heat until cheese is completely melted and incorporated into the milk. Whisk every few minutes.
If you like ground meat on your nachos, cook a quarter to a half pound of ground meat, seasoned with salt, pepper, and chili powder (optional).
Heat 1/4 to 1/2 cup of refried beans in a small skillet with a little oil (or if you want, a minute in the microwave).
You can use store-bought guacamole or make some. I use a very simple guacamole recipe:
Combine in a food processor:
- the meat from 2 avocados
- 1/2 cup prepared salsa
- juice of 1 lime
Blend until smooth. I prefer a smooth guacamole but I know some people like it chunky so if a chunky one is preferred, pulse until desired consistency. Add 1/4 cup pomegranate arils if you like a little crunch in your guacamole (and they add a nice flavor as well).
These tortillas absorb oil like crazy so I didn’t deep fry them. Instead, I used my air fryer and placed them in a single layer, air fried them for about 10 minutes or until crispy.
Then it time to make the nachos. Start with a layer of chips, cover with meat and/or refried beans, top with cheese sauce and guacamole. Repeat until chips are all used. Top with some diced tomatoes and scallions.
cookingwithoutallergens 