Chili Cheese Nachos with Tuna Bites

Chili Cheese Nachos with Goana Tuna Bites

Servings: 2

  • 1 tbsp Extra Virgin Olive Oil
  • 2 Avocados, peeled and mashed
  • 1/2 Mango, peeled and diced
  • 1/4 cup Red Onion, finely diced
  • 2 Limes, juiced
  • 1/4 tsp Sea Salt
  • Chili powder to taste
  • Store-bought Nachos (enough to cover a medium-sized platter)
  • 2 oz sriracha tuna bites, roughly chopped
  • 1/2 cup Diced Tomatoes
  • 1 cup Grated Cheese (a blend of cheddar and Monterey Jack works well)
  • Sour Cream for topping
  1. Prepare the Avocado-Mango Salsa: Combine the mashed avocados, diced mango, finely diced red onion, juice of 2 limes, and 1/4 tsp sea salt in a medium bowl. Mix until well combined. Adjust salt to taste.
  2. Assemble the Nachos: Arrange the store-bought nachos on a heat-proof serving platter or in a baking dish, creating an even layer. Sprinkle the chopped tuna bites and diced tomatoes evenly over the nachos. Season generously with chili powder, adjusting to your taste preference. Evenly distribute 1 cup of grated cheese over the nachos, tuna bites, and tomatoes.
  3. Bake: Preheat your oven to 350°F (175°C), or use the broiler for a quicker melting of the cheese. Bake or broil the nachos until the cheese is melted and bubbly, about 5-10 minutes under the broiler. Keep a close eye to prevent burning.
  4. Add Toppings: Once the cheese is melted and the nachos are heated through, remove them from the oven. Spread a layer of sour cream directly over the hot nachos. Then, top the nachos with the avocado-mango salsa.
  5. Serve: Enjoy immediately while hot and cheesy, diving into the creamy, tangy, and savory layers of flavor.

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