By Dane Feldman
Photo by Dane Feldman.
With Cinco de Mayo just a week away, it’s absolutely time to start preparing some ideas. While I’m not usually one to opt for vegetarian-friendly meals, these nachos are great if you don’t have the time to make chili.
I also chose to use whipped cottage cheese instead of sour cream this time around for some added texture. If cottage cheese isn’t for you, use two tablespoons of plain nonfat Greek yogurt instead.
What you’ll need:
2 cups jalapeno-flavored tortilla chips
1/4 cup gouda
1/4 cup shredded Mexican cheese
1/4 cup kalamata olives
1/4 cup sweet hot red peppers
2 tbsp hot salsa
2 tbsp cottage cheese, whipped
Preheat oven to 350 and line a baking sheet with parchment paper.
Chop the olives and red peppers.
Spread the tortilla chips out on the parchment paper and sprinkle the avocado and cheese evenly over the chips. Bake until the chips are toasted and the cheese melts.
Remove from the oven and top with the olives, peppers, salsa, and cottage cheese before serving.