Junk Food Makeover: Super Bowl Nachos
Don’t skip these Super Bowl nachos. (Photo: Stocksy)
This Super Bowl Sunday, you can keep eating clean and enjoy your nachos too. We oven bake tortillas with avocado oil, which is great for high heat cooking. You can literally make a meal out of these nachos, packed with Brussels sprouts and chicken sausage. They’re that satisfying!
12 six-inch corn tortillas
¼ cup avocado oil
Sea salt to taste
2 teaspoons avocado oil
½ pound Brussels sprouts, shaved
¼ teaspoon lime juice
2 gluten free chicken sausages, sliced into ¼ inch circles
¾ cup kimchi, drained and chopped
8 ounce goat cheddar, grated
1 avocado, diced
Yields: 8 servings
Preheat the oven to 325°F. Cut tortillas into triangle-shaped chips. Toss chips in a bowl with avocado oil and sea salt. Spread out evenly on a baking sheet. Bake for 15 minutes or until golden brown.
While the chips are cooking, sauté Brussels sprouts in avocado oil over medium heat. Season with sea salt. Cook for three minutes. Remove from heat and toss with lime juice. Set aside.
Sauté chicken sausage over medium heat until caramelized — about 4 minutes. Remove from heat and place on a paper towel to drain. Set aside.
In a casserole dish, start layering the nachos. Start with an even layer of tortillas, sprinkle on Brussels sprouts, kimchi, sausage and cheese. Repeat until all ingredients are used up.
Bake in oven at 325°F for 10 minutes or until all cheese is melted. Top with avocado.
Tricia Williams is a chef and nutrition educator and founder of Food Matters NYC, a customized meal delivery service in Manhattan.
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