Walking Nachos | Tara the Foodie

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

shredded cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and calories

guacamole

🥗Healthier: avocado mash

💰Cheaper: avocado dip

Avocado mash is fresher and can be made at home

Start by making the chipotle marinade for the chicken.

In a food processor, add 2-3 chipotle peppers from a can and 4 teaspoons of adobo sauce.

Add 1/3 cup chopped white onions, 1 teaspoon oregano, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon chili powder, and 1/2 teaspoon sea salt or kosher salt to the food processor.

Pour in 2 tablespoons of lime juice and 2 tablespoons of extra virgin olive oil.

Add 1 tablespoon of bacon and bourbon ketchup to the mixture.

Add 2 cloves of garlic, crushed, to the food processor.

Process the mixture until smooth and pour it over the chicken breasts to marinate.

Let the chicken marinate for as long as possible, ideally a few hours.

Next, prepare the pico de gallo by dicing 3-4 tomatoes, leaving out excess juice.

Finely dice half of a small onion and add it to the tomatoes.

Chop a whole jalapeno pepper, including seeds and ribs for heat, and add it to the mixture.

Juice 1 lime (about 2 tablespoons) and add it to the pico de gallo.

Add chopped cilantro, kosher salt, and pepper to taste, then mix everything together and taste for seasoning.

For the guacamole, take 3-4 avocados, cut them open, and remove the pits carefully.

Scoop the avocado flesh into a bowl and mash it to your desired consistency.

Equipment Needed

Spice Level:

Allergens