Loaded Lactose-Free Nachos
Normally served as a bar snack, nachos actually have enough protein and calories to count as a main course. Ensure that all ingredients are lactose-free.
| Servings | Prep Time | Cook Time | Passive Time |
| 8servings | 5minutes | 30minutes | 2minutes |
| Servings | Prep Time |
| 8servings | 5minutes |
| Cook Time | Passive Time |
| 30minutes | 2minutes |
Ingredients
- 1 bag (280 g) blue corn tortilla chips
- 3 cups lactose-free marble cheese shredded (Try PC Lactose-Free Marble Cheddar Cheese.)
- 1 cup tomato diced
- 1 cup yellow pepper diced
- 3 each green onions thinly sliced
- 1/3 cup jalapeño peppers drained and chopped (Try PC Pickled, Sliced Jalapeño Peppers)
- 1/2 cup cilantro leaves
- 1/3 cup salsa (Try PC Black Label Smoky Chipotle Salsa.)
- 1/2 cup lactose-free sour cream (Try PC Lactose-Free 14% M.F. Sour Cream.)
Servings: servings
Units:
|
Ingredients
Servings: servings
Units:
|
Instructions
- Preheat oven to 375°F (190°C). Line rimmed baking sheet with parchment paper.
- Arrange half tortilla chips in single layer on prepared baking sheet; sprinkle with half each of the cheese, tomato, pepper, onion and jalapeño. Repeat layers.
- Bake in centre of oven 10 to 12 minutes or until cheese is bubbling and golden. Let stand 2 minutes then sprinkle with cilantro. Serve with salsa and sour cream.
Recipe Notes
Nutrients per serving: 320 calories, 13 g protein, 16 g fat, 590 mg sodium, 33 g carbohydrates, 3 g fibre.
