Chili Queso Nachos with Avocado and Cilantro
Nachos are a family favorite in our house, and they’re always our top appetizer pick when we’re dining out. But somewhere between the second and third handful, the enjoyment usually gives way to a little regret — nachos, as delicious as they are, aren’t exactly known for being kind to your waistline or your heart.
That got me thinking: what if I could keep everything I love about nachos — the crunch, the cheese, the toppings — while making smarter choices along the way? The chips were always going to be chips, but I could choose ones without a long list of additives. The cheese could be low-fat instead of full-fat. I swapped regular milk for almond milk, which comes in at a fraction of the calories. Instead of guacamole loaded with extra ingredients, I went with fresh avocado, simply diced. Fresh tomatoes instead of canned. And for the chili, homemade with 90% lean ground beef and real, simple ingredients — no fillers, no mystery additives.
The result isn’t going to win any “guilt-free” awards, and I won’t pretend it’s a health food. But it is a lighter, cleaner version of the nachos my family already loves — less saturated fat, less cholesterol, minimal added sugar, and made with ingredients I actually recognize. Sometimes that’s the win: not perfect, just better.
The Step-by-Step Cooking Guide
Start by getting your oven preheating and your prep work out of the way — dice the tomato, cube the avocado into bite-sized pieces, and thinly slice the jalapeño so everything’s ready to go once the cooking starts moving quickly.
Get your homemade chili simmering gently on the stove while you turn your attention to the queso. Whisk cornstarch into almond milk over medium heat, stirring constantly so it doesn’t clump, and let it cook until you see it just start to bubble around the edges. Reduce the heat and stir in the American cheese and low fat mozzarella, letting everything melt together into a smooth, glossy sauce. Season with chili powder and a touch of nutmeg for warmth, then keep it on low heat so it stays pourable while you finish the rest of the dish.
Layer your chips in a large baking dish, sprinkle with low fat shredded cheddar, add a second layer of chips, and top with more cheddar. Slide the dish into a hot oven for just a few minutes — enough to melt the cheese and get everything sizzling.
Once it comes out, pour the warm queso generously over the top.
Spread your simmered chili over the queso. Finish with the fresh diced tomato and avocado, a generous handful of cilantro, and the sliced jalapeño for a bit of heat. Serve it right in the dish while everything’s still warm and the cheese is at its meltiest.
Chili Queso Nachos with Avocado and Cilantro
Ingredients
Equipment
Method
- Preheat oven to 450°F.
- Dice ½ beefsteak tomato and cut 1 avocado into small bite-size pieces; set aside.1/2 beefsteak tomato, 1 avocado, cut into small bite-size pieces
- Seed and thinly slice 1 jalapeño; set aside.1 jalapeno
- Bring homemade chili to a simmer on the stovetop.Homemade chili
- Make the queso: over medium heat, add ½ tbsp cornstarch and gradually whisk in 6 oz almond milk, stirring constantly so the cornstarch fully dissolves. Cook until the milk begins to bubble around the edges. (See notes 1)6 oz almond milk (see notes 4), 1/2 tbsp cornstarch
- Reduce heat to medium and add 9 slices American cheese and 3 oz skim mozzarella cheese, stirring until fully melted and blended with the milk.9 slices white American cheese, 3 oz skim mozzarella cheese
- Season with ½ tsp chili powder and ¼ tsp nutmeg. Keep queso warm over very low heat.1/2 tsp chili powder, 1/4 tsp nutmeg
- In a large baking dish, layer chips on the bottom, cover with cheddar cheese, add a second layer of chips, and top with the remaining cheddar cheese. (See notes 2, 3, 4)8 oz low-fat shredded cheese (see notes 4), 1 bag yellow corn tortilla chips (see notes 2, 3)
- Bake for 5 minutes, or until the cheese is melted.
- Pour the warm queso over the melted-cheese chips.
- Spread the simmered chili on top.
- Scatter the diced tomato and avocado over the chili.
- Garnish with cilantro leaves and thinly sliced jalapeño.1 bunch cilantro leaves
Nutrition
Notes
- Any milk can be substituted for almond milk in the queso.
- For a colorful presentation, alternate yellow and purple tortilla chips.
- You won’t use the full bag of chips — just enough for 2 layers.
- You won’t use the full bag of cheddar cheese — just enough to cover both chip layers.
- Calorie count is approximate and will vary depending on the amount of cheese and chili used.
