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One night during Corona, my daughter and son had a night activity for themselves and made some beautiful looking loaded nachos. I sat there watching, while everyone else ate them, saying how amazing they were. It took all of my will power not to reach over and grab some. They looked SO good, and so forbidden!
That got me thinking. Why I couldn't make some loaded nachos that I could eat? I mean, why not? The biggest sodium offenders in their dish were the chips, salsa and cheese. I realized I could easily replace the chips with no salt tortilla chips, and cut back majorly on the cheese. I figured I could make my own homemade salsa, and I would have a low sodium loaded nacho dish that I could have all to myself.
The most pleasant surprise was that soon after I had these nacho thoughts, I came across a low sodium medium salsa from Texas Pete, with only 45 mg of sodium per 2 tbsp. Well, now I was really motivated to make these nachos. It was just a matter of throwing together ingredients that I already had in the house!
I made these dairy loaded nachos, and they were pretty great. Now, they definitely are not as great as regular nachos, simply because they do not have the same volumes of cheese, nor do they have the salted chips. But they are a VERY good alternative. The chips gave the needed crunch factor, and when dipped in the salsa, avocado and sour cream, were tasty enough.
Loaded Dairy Nachos
Tried this recipe?Mention @KosherLoSo or tag #KosherLoSo!Ingredients
- 8 oz Unsalted White Tortilla Chips
- 15.25 oz No Salt Added Whole Kernel Corn
- 15 oz No Salt Added Black Beans
- 1 Orange Pepper, finely diced
- 1 Jalapeno, finely diced
- 1 Avocado, Cubed
- 2 Roma Tomatoes, cut into chunks
- 1 Tsp Chives
- 4 Tbsp Texas Pete Low Sodium Medium Salsa
- 1 Tbsp Natural and Kosher Pizza Blended Cheese
- 2 Tbsp Sour Cream
Instructions
Nutrition
I was excited about my dairy nachos, and had moved on. But then, this past Friday, as I was cooking for Shabbos, I had another epiphany. I was making a Chummus v'Bassar appetizer. We adopted this as a Shabbat day appetizer after having it at my sister's house in Israel a few times. At that moment, it occurred to me, why not make Meat Loaded Nachos? I could use all of the ingredients I used for the dairy loaded nachos, minus the cheese and sour cream. I would then add in the Basaar leftovers from Shabbos.
Not only would it be delicious and easy, it would also solve the leftover problem. I never know what to do with the Bassar leftovers, as no one wants to eat it when it's not fresh, or for some unknown reason when it's not Shabbos. Most importantly, it could be a main dish for a weeknight dinner. This was in contrast to the dairy nachos, which were more of a snack since they included no protein. This was truly a win-win idea.
One of the best parts of this recipe, besides being adaptable for both meat and dairy, is that is really uses basic ingredients that you have in the house. The only product that is a little hard to come by is the Texas Pete Salsa. I have yet to see that locally in the supermarkets near me. I had to order a set of 3 jars online, and the shipping was rather expensive. But, if you don't want that hassle, you can always make your own salsa.
Loaded Meat Nachos
Tried this recipe?Mention @KosherLoSo or tag #KosherLoSo!Ingredients
- 4 oz LoSo Bassar
- 8 oz Unsalted White Tortilla Chips
- 15.25 oz No Salt Added Whole Kernel Corn
- 15 oz No Salt Added Black Beans
- 1 Small Chopped Red Onion
- 1 Jalapeno, finely diced
- 1 Avocado, Cubed
- 2 Roma Tomatoes, cut into chunks
- 1 Tsp Sriracha Optional
- 4 Tbsp Texas Pete Low Sodium Medium Salsa