One of the things I love the most about our real food lifestyle is that I can magically transform nearly every junk food favorite into a version that not only tastes just as good (or much, much better), but is also surprisingly healthy.
Take nachos for example. There's really no arguing that there are NO health benefits to GMO corn chips fried in rancid vegetable oils, smothered in processed cheese, and laden with factory-farmed meat and various canned toppings.
But… when you use sprouted corn tortillas and fry them in coconut oil; top them with cheese and sour cream from grass fed cows; and garnish with probiotic-rich cultured salsa, fresh avocado, and pasture-raised meat (bonus if you use chili made with liver!) – your junky nachos have become a superfood that your entire family will devour.
Just a word of warning though – junky nachos may never taste as good again. Sorry and you're welcome.
Ingredients for nachos – real food style
- One dozen sprouted corn tortillas – buy in bulk online and freeze
- 2-3 cups coconut oil (depending on the size of your pan, you want at least 3⁄4 inch of oil) – get coconut oil in bulk here
- Leftover chili, chicken, or carnitas (if you have some, otherwise skip it)
- 8 oz. cheddar cheese – from grass fed cows
- 2 avocados, chopped
- Cultured salsa – get the recipe for cultured chipotle salsa here
- 3⁄4 cup sour cream (from grass fed cows)
Method for nachos – real food style
- Preheat oven to 375F. Using a cleaver or pizza cutter, cut tortillas into eighths.
- Heat fat in a large skillet until shimmering. Add the tortillas in a single layer. Place a mesh strainer above a large bowl. Fry until lightly golden and crispy, and then transfer to mesh strainer – think fast food french fry draining. Continue frying in batches taking care to avoid spatter from the hot oil.
- Line baking sheet with parchment. Arrange fried chips into a thin layer. Add optional meat. Shred the cheddar cheese and sprinkle atop the tortilla chips.
- Place nachos in oven for 3-5 minutes or until cheese has just melted.
- Remove nachos and garnish with avocado. Serve immediately with cultured salsa and sour cream on the side.
We New Mexicans *love* our nachos! I have often seen people post recipes about “healthy” nachos that just look gross and make me shake my head in that they-may-be-healthy-but-I-would-NEVER-try-those kind of way. What you have here though, looks amazing! Thank you for offering a healthier, real food, delicious version of a staple in my home 🙂
YOU ARE SO COOL. Love this recipe!! And the bonus if you use liver comment. COOL!!!
Do you think that the corn tortillas are GMO-free? I don’t recognize the brand so just wondering!! Thanks for this awesome idea!!
Hi Amanda, thanks for the question. The organic tortillas we get are certified GMO-free so that works for me. If you find any others, feel free to share them with us!
Not a bad idea, but I mostly want corn chips when I’m making something else, like chili or taco salad, when making the chips would be too much. Anyone know where one can get them pre-fried, but in a healthy oil like lard? Every organic choice at my grocery uses crap like canola or soy.
YUM! I love the hearty and healthy real food nachos you’ve got here. Pinned and shared. =)