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chili queso nachos with avocado & cilantro closer look

Chili Queso Nachos with Avocado and Cilantro

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Crisp tortilla chips layered with melted cheddar, baked until bubbly, then topped with warm homemade queso, hearty chili, fresh avocado, tomato, and cilantro. A loaded nacho platter made a little lighter — perfect for sharing straight from the dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Course: Appetizer, Main Dish
Cuisine: American, Mexican
Calories: 475
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the nachos
  • 1 bag yellow corn tortilla chips (see notes 2, 3)
  • 8 oz low-fat shredded cheese (see notes 4)
  • 1/2 beefsteak tomato
  • 1 avocado, cut into small bite-size pieces
  • 1 bunch cilantro leaves
  • Homemade chili
  • 1 jalapeno
For the queso
  • 1/2 tbsp cornstarch
  • 6 oz almond milk (see notes 4)
  • 9 slices white American cheese
  • 3 oz skim mozzarella cheese
  • 1/2 tsp chili powder
  • 1/4 tsp nutmeg

Equipment

  • 1 large baking dish
  • 1 medium saucepan
  • 1 Whisk
  • 1 Cutting board
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 450°F.
  2. 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
  3. Seed and thinly slice 1 jalapeño; set aside.
    1 jalapeno
  4. Bring homemade chili to a simmer on the stovetop.
    Homemade chili
  5. 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
  6. 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
  7. 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
  8. 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)
  9. Bake for 5 minutes, or until the cheese is melted.
  10. Pour the warm queso over the melted-cheese chips.
  11. Spread the simmered chili on top.
  12. Scatter the diced tomato and avocado over the chili.
  13. Garnish with cilantro leaves and thinly sliced jalapeño.
    1 bunch cilantro leaves

Nutrition

Calories: 475kcal

Notes

  1. Any milk can be substituted for almond milk in the queso.
  2. For a colorful presentation, alternate yellow and purple tortilla chips.
  3. You won't use the full bag of chips — just enough for 2 layers.
  4. You won't use the full bag of cheddar cheese — just enough to cover both chip layers.
  5. Calorie count is approximate and will vary depending on the amount of cheese and chili used.

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