Plantain Nachos

It feels silly to post a recipe so straight-forward and simple… especially one that requires no measurements, no precise list of ingredients, or even a real ‘recipe’ for that matter.  But quite a few of you expressed excitement when I shared this on my Instagram and FB recently, so I’m sharing it for you awesome people… I hope you enjoy it!  I personally love these toppings, but by all means play around and use whatever it is that you like on yours!

If you’re anything like me, you have an arguably problematic obsession with chips and salsa.  Any chips, any salsa… I crave it all, all the time.  So as you might imagine, nachos are like my crack.  I simply can’t hold back if a plate of warm nachos are placed in my vicinity.  I try.  I try hard.  But no dice.  Nachos and I have a seriously unbreakable bond.

Thankfully, I’m not too picky about what goes on them.  Salsa is a must, as is guac or avocado, but otherwise, I’m happy with any combination of goods.  I don’t eat cheese all too often these days (which is very very hard for a gal like me, but I find I feel better when I don’t devour it by the loaf), but a little dab of cheese makes nachos all the better.  Olives, sour cream, beans, meat, you name it… I’m 99% sure almost anything goes well with nachos.

But did you know you don’t need the tortilla?  It’s true. Chips are another thing I’ve had to refrain from a bit more these days.  I used to come home and devour cheese by the mass and tortilla chips by the bag… I simply had to slow my roll.  Plantain chips, on the other hand, seem to do no wrong!  They’re so easy to find nowadays and are usually made with just palm oil and salt.  That’s it.  No weird stuff inside, which my body loves.  I snack on them frequently, and even like playing around with making them at home (will be posting a recipe for them one day in the near future).  So when a fierce nacho-need came on recently, I knew just what to do.  I had all the goodness to make myself a good batch of hearty chicken nachos.  Now I have a whole new addiction to deal with… these plantain nachos and I have fallen in love. 😮

No matter what you like as your nacho-fixins, you can enjoy them as a plantain version instead.  Not only are they a tasty (and what most would consider healthier) take on the classic, but they’re great for those non-grain eaters out there too!  (Tortilla chips can be so hard on the belly… sad fact.)

Confession: I just got up and grabbed myself a handful of plantain chips- right after that last sentence.  Writing this, staring at that picture above, I just couldn’t help myself.  See… issues.  😉

My toppings for this batch: seasoned chicken breast, diced tomatoes, guacamole, cotija cheese, chopped baby romaine, sour cream (Wallaby’s organic is so creamy and delicious), Frontera’s double roasted tomato salsa, and of course, crispy little plantain chips.

Substitute any of that you want… melted cheese is great too, but cotija’s unusual texture and flavor make for a unique treat.  Or go no cheese at all… there’s really no wrong you could do here.  Add olives, cilantro, or maybe even some pickled jalapeños.  Mmm.  Nacho-mania makes me smile.

no measurements needed for this guy… just use what you want!

INGREDIENTS

plantain chips (I like THESE, available at most Whole Foods)

cooked chicken breast, chopped, plus seasonings (chili powder, salt, pepper)

your favorite salsa (I love Frontera’s double roasted tomato and tomatillo)

guacamole (see my recipe HERE)

diced tomatoes

chopped baby romaine or cabbage (for some added freshness and crunch)

cottage cheese, crumbled (omit for diary-free)

sour cream (omit for dairy-free)

optional additionals: cilantro, olive, pickled jalapeños, steak, grilled veggies, beans, diced avocado, green onions, and/or diced red, white, or green onion (see what I did there?  red, white, and green… it’s the Mexi flag!)

DIRECTIONS

Preheat oven to 400 degrees

Chop chicken

Lightly toss in some chili powder and salt and pepper if desired

Grab an oven-proof serving dish… as usual, I opt for cast iron

Layer the bottom with half the plantain chips

 

Sprinkle half of the chicken over the chips, along with half the cotija cheese

Lay the remaining chips over the top, followed by the remaining chicken and cheese

Bake uncovered for approx 10 minutes

(Cotija doesn’t melt, but it will soften)

Lay tomatoes and salsa over the top

(I cover the center area only so I have some dry chips around the border to grab at)

Sprinkle chopped lettuce over the salsa, then top

with a heap of guacamole and if using, sour cream

Sprinkle any extra cheese over the top, as well as any extra toppings you’re adding

That’s it… dig in and devour!!