Quick & Easy Nachos (Gluten-free)

Who doesn't love nachos! Whether it's a Friday night movie marathon. A quick after-work treat. Or an easy-to-share dish when you have friends around for a board game night. Nachos are one of the easiest, fastest, and tastiest dishes every gluten-free eater needs to know how to make. And the best thing about nachos is they're naturally gluten-free. Especially if you make them with homemade tortilla chips.

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Ingredients you'll need

I always recommend checking the ingredients label before using anything in gluten-free cooking and baking, especially when creating something for someone with celiac disease. Gluten can easily sneak into recipes long before the ingredients arrive in your cupboards. On that note, below is each ingredient you will need to make these delicious nachos:

• Tortilla chips - Lightly salted tortilla chips is all you need. Either good quality homemade tortilla chips or store bought for when you want a quicker dish. If you are using store bought tortilla chips make sure they don't contain gluten or are made in a factory that does.

• Mozzarella cheese - Either pre-grated mozzarella cheese or hard mozzarella cheese for pizza that you can grate yourself. Avoid the soft mozzarella as the water content can make your tortilla chips way to soggy before you've even added the salsa.

• Cheddar cheese - Mild, medium, or mature cheddar.

• Tomato salsa - Either homemade or store bought tomato salsa. I prefer a mild salsa so I can bump up the heat with jalapeños.

• Chorizo - Everyone has a twist on nachos and this is my. I love spicy chorizo that been pan friend to a crisp sprinkled on top.

• Spring onions (optional) - The whites and the greens of the spring onions. Chives are also great if you don't have any spring onions in the fridge.

• Pickled jalapeños (optional) - Red or green jalapeños.

• Guacamole (optional) - Homemade guacamole always tastes better but store bought will make it a quicker dish.

• Sour cream (optional) - For an extra rich and creamy topping, sour cream is an excellent choice.

• Coriander or parsley (optional herbs) - Extra flavour to finish off these tortillas. Coriander or cilantro is the typical herbs with Mexican dishes but I'm not the biggest fan of the flavour. So I opt for parsley instead. You can use one of these two herbs in this recipe.

Frequently asked questions

If you have a question you want to ask that isn't in the frequently asked questions section, please send me your question or drop a comment at the bottom of the recipe. I try to answer every question, ensuring you create perfect recipes every time.

Can I make these nachos gluten-free?

As someone with Coeliac disease, all my recipes are 100% gluten-free and this is one of the reasons I love Mexican food so much. A lot of Mexican recipes are gluten-free and that's the case with this nachos recipe. You will have to check the ingredients label on the chorizo, salsa, and tortilla chips as gluten can sneak in during production. However, traditional tortilla chips are make with just masa, water, salt and oil.

Can I make these nachos dairy-free?

You could try swapping out the cheeses for a dairy-free, lactose-free, or vegan alternative. However, I haven't tried this myself so I'm unsure what results it will yield. Also, chorizo can often contain lactose. So while it's possible, I think it's best to find an alternative nachos recipe for our diary-free friends.

Can I make these nachos soya free?

This nachos recipe doesn't contain any soya ingredients.

Can I make these nachos vegan?

As a few of the key ingredients are animal products, you can't turn this recipe into a vegan nachos recipes. I recommend sourcing a vegan recipe on an alternative blog that trying to make the correct substitutes to turn this into a vegan dish.

How do I store these nachos?

Nachos are like a beautiful sunset. Best appreciated in the moment. So, if you don't think you will be able to eat the whole serving size, adjust to a portion that suites you. As nachos won't stay tasting good when they go cold and the tortilla chips soak up the salsa.

Recipe

(TBW) Here's the recipe for my dairy and gluten-free Chinese takeaway inspired crispy lemon chicken for that perfect night in.

Serves: 2-4

Prep time: 10 minutes

Cook time: 5 minutes

Ingredients

150g Tortilla chips
50g Cheddar cheese, grated
50g Mozzarella cheese, grated
150g Tomato salsa
50g Chorizo, thinly diced
Spring onions, green tops thinly sliced
Pickled Red jalapeños (optional)
Guacamole (optional)
Sour cream (optional)
Cilantro or parsley (optional)

Method

Heat the grill / broiler to 170ºc (338ºf).
In a heat proof pan, such as a cast iron pan. Place the tortilla chips in the centre.
Roughly sprinkle your cheese's over the tortilla chips. You want it thicker in some areas. You can ever put some cheese under neath layers of the tortilla chips.
Next, sprinkle the salsa around the pan.
Place under the grill for 4-8 minutes, until the cheese has melted and turned a delicious golden brown colour. While the salsa bubbles.
Garnish with your choice optional toppings: spring onions, pickled jalapeños, sour cream, guacamole, and herbs.
Serve while still warm with an ice cold glass of Mexican cola.

For more gluten and dairy free recipes visiting proudlyglutenfree.com