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Cheesy Loaded Veggie Nachos

Cheesy Loaded Veggie Nachos for the Ultimate Snack Fest

Enjoy Cheesy Loaded Veggie Nachos, a quick and customizable vegetarian snack that’s perfect for gatherings and movie nights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Snacks
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Nachos
  • 1 bag Tortilla Chips Sturdy chips are essential to prevent sogginess under all those toppings.
  • 1 cup Black Olives They bring a salty burst; if you prefer heat, try swapping them for sliced jalapeños!
  • 1 cup Red Onion Adds a crunchy bite; substitute with green onions for a milder flavor profile.
  • 1 cup Tomato The juiciness complements the nachos perfectly; cherry tomatoes work well if you want less moisture.
  • 1 piece Fresh Jalapeño Provides a lively kick; deseeding will tone down the heat if desired.
  • 1 cup Cheddar Cheese Melts beautifully and offers a delightful tang; vegan cheese is a great alternative for a dairy-free version.
  • 1 cup Mozzarella Cheese Adds creamy goodness; you can also use Monterey Jack for a different flavor twist.
  • 1 cup Cheese Sauce A warm, oozy addition; feel free to use homemade or your favorite store-bought option.
  • 1/4 cup Fresh Cilantro Brightens the dish and adds freshness; omit if you’re not a fan of its taste.
For the Guacamole
  • 1 piece Avocado This is your creamy base; avocado crema makes for an excellent substitute if you're looking for something different.
  • 1 clove Garlic Infuses the guacamole with depth; garlic powder works in a pinch if fresh isn't available.
  • 2 tablespoons Lime Juice Brightens up the flavors; lemon juice can be a suitable replacement in a hurry.
  • 1 teaspoon Sea Salt Adjust to enhance all the flavors; fine-tuning to your taste can make a big difference!

Equipment

  • Oven
  • Baking dish
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F). Grease your baking dish if using.
  2. Layer half of the tortilla chips evenly across the bottom of the dish. Sprinkle with diced tomatoes, red onion, black olives, and sliced jalapeños. Top with half of both cheddar and mozzarella cheeses.
  3. Add the remaining tortilla chips on top, then repeat with the remaining toppings, finishing with the remaining cheeses.
  4. Bake for 10–15 minutes until the cheese is melted and slightly golden.
  5. While the nachos bake, mash the avocado in a bowl. Stir in diced red onion, jalapeño, cilantro, garlic, lime juice, and sea salt.
  6. Remove nachos from the oven, drizzle with cheese sauce, and add dollops of guacamole. Garnish with additional toppings as desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 600mgPotassium: 450mgFiber: 6gSugar: 2gVitamin A: 400IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Store leftover nachos in an airtight container in the fridge for up to 2 days. Freeze assembled nachos without toppings for up to 1 month.

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