I absolutely love nachos!
They are super quick to put together and my partner and I really enjoy eating these every once in a while, as a starter or as an afternoon snack, whilst watching a movie or sports match. They are especially popular at the moment with the Rugby Six Nations on the TV!
I use maize flour tortilla chips, please be aware that depending on the brand they can contain hidden FODMAPs such as onion/garlic powder and milk powder. Some individuals with IBS also react to corn. I suggest unless you know your tolerance, try just one or two chips to work out your tolerance levels.
Thankfully for me, I am fine with maize flour and most individuals should be as it is low FODMAP and gluten-free. I make my own salsa, as I am yet to find a low FODMAP variety. Unfortunately, every shop bought salsa I have seen contains onion and/or garlic.
So you now have the chips, salsa and the final key ingredient is the cheese.
The only problem is that being dairy free, I find it very hit or miss whether the “cheese” melts or not, even the same product one time will melt and then another time it will get soft or crispy but not properly melt. If you are only low FODMAP with no dairy allergy/intolerance, then Lacto-free grated cheese would be a perfect choice. UPDATE : Tesco Dairy Free Grated Mozzarella melts and tastes like cheese!
Sadly for us dairy-free individuals, we have to rely on the vegan cheese alternatives.
As with all processed products check for hidden FODMAPs in any of the below-listed ingredients, they can be really sneaky!
- 1 family bag of tortilla chips (maize flour, salt, oil) approx 200g
- 350 g chopped tomatoes drained
- 1/2 tsp asafoetida powder optional
- 1/2 tsp cayenne pepper optional
- 1 tsp smoked paprika
- 1/2 red chilli deseeded and diced finely
- 2 spring onions diced greens only if low FODMAP
- 2 plain cooked chicken breasts diced into bite size chunks
- 30 g dairy free cheese or other low FODMAP cheese, grated
- 1 handful fresh parsley
Preheat the grill to medium-high
In a small bowl combine the chopped tomatoes, asafoetida, cayenne pepper, paprika and chilli.
In a large oven proof serving dish pour out the nachos. Top evenly with the tomato mixture.
Sprinkle on half of the spring onion greens and all of the diced chicken pieces.
Top with the cheese and remaining spring onion greens and fresh parsley.
Add a grind of pepper all over.
Grill for 10-12 minutes or until melted, golden and heated through. If the top is starting to burn turn down the grill, this depends on where the shelf is positioned in relation to the grill.