Loaded Cheesy Nachos

When the “chips” are just made of cheddar and Parm, you can eat as many as you want, right?

TOTAL TIME: 30 MIN/ SERVES 4

Nutrition (per serving): 410 calories, 21 g protein, 9 g carbohydrates, 3 g fiber, 2 g sugar, 32 g fat, 17 g saturated fat, 680 mg sodium

INGREDIENTS

  • FOR THE CHEESE CHIPS
  • 2 cups shredded cheddar
  • 3/4 cup freshly grated Parmesan
  • 2 teaspoons chili powder
  • 1/2 teaspoon sweet paprika
  • FOR THE NACHOS
  • 1 avocado, halved, pitted, and diced
  • 2 teaspoons lime juice
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup sour cream
  • 1/3 cup sliced black olives
  • 1 medium tomato, chopped
  • 2 green onions, thinly sliced
  • 1 jalape√∂o, thinly sliced (optional)

DIRECTIONS

  1. Preheat the oven to 4000 and line a rimmed half sheet pan with parchment paper. In a large bowl, mix cheeses, chili powder, and paprika until combined. Spread mixture onto sheet pan in an even layer.
  2. Bake until cheese is browned and crispy to the touch, 10 to 12 minutes. Let cheese cool slightly.
  3. use kitchen shears to cut cheese into strips then cut each strip into a triangle or square. Return cheese chips to sheet pan and bake for 2 to 3 minutes more, until crispier. Let chips cool 5 to 10 minutes.
  4. In a small bowl, mash the avocado with a fork. Stir in lime juice and season with salt and pepper. Spread cheese chips onto a platter. Dollop with guacamole and sour cream. Top with the olives, tomatoes, green onions, and (optional) jalapeno before serving.