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These paleo nachos are epic, aka the best paleo nachos ever. What makes paleo nachos epic, you ask? Well, what do you think of plantain chips topped with tender carnitas, the best paleo queso blanco, guacamole, pico de gallo, smoky guajillo salsa, and creamy chipotle sauce? If those doesn't sound like the best paleo nachos to you, I just don't even know who you are anymore.
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Epic Paleo Nachos

These paleo nachos are epic, aka the best paleo nachos ever. What makes paleo nachos epic, you ask? Well, what do you think of plantain chips topped with tender carnitas, the best paleo queso blanco, guacamole, pico de gallo, smoky guajillo salsa, and creamy chipotle sauce? If those doesn't sound like the best paleo nachos to you, I just don't even know who you are anymore. To make these vegan, simply tofu or your favorite meatless protein for the carnitas.
Course Appetizer, Main Course
Cuisine Mexican
Keyword appetizer, healthier snacks, nachos, paleo
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 people
Calories 720kcal

Ingredients

NACHOS

  • 2 cups plantain chips
  • 1 cup paleo queso blanco per person , see recipe in notes
  • 2 cups carnitas , see recipe in notes, or other protein (tofu, steak, shredded chicken)

GUACAMOLE

  • 2 tbsp avocados , diced
  • 1/4 cup red onion , chopped
  • 2 tablespoons fresh cilantro , chopped
  • 1/2 lime , juice of
  • 1 tbsp salt , to taste

PICO DE GALLO

  • 2 tbsp fresh Roma tomatoes , chopped
  • 2 tablespoons red onion , chopped
  • 2 tablespoon fresh cilantro , chopped
  • 1/2 lime , juice of
  • 1/4 tbsp fresh jalapeno , minced
  • 1 teaspoon salt , to taste

CREAMY CHIPOTLE SAUCE

  • 1 tbsp chipotle pepper in adobo sauce
  • 1 1/2 teaspoons adobo sauce
  • 1/4 cup paleo mayonnaise (or vegan mayo), see recipe in notes
  • 1 clove garlic , peeled
  • 1 squeeze of fresh lime juice
  • 1 teaspoon salt , to taste

TOPPINGS

  • 1 tablespoon smoky guajillo salsa , see recipe in notes
  • 1 tablespoon restaurant-style salsa , see recipe in notes

GARNISHES

  • 1 tablespoon fresh jalapeño or pickled jalapenos , sliced thin
  • 1 tablespoon fresh red onion , chopped
  • 1 tablespoon fresh cilantro , chopped

Instructions

PICO DE GALLO

  • Stir together all ingredients in a medium bowl. Season with salt to taste. 

GUACAMOLE

  • Stir together all ingredients in a medium bowl. Mash until desired consistency. Season with salt to taste.

CREAMY CHIPOTLE SAUCE

  • Combine all ingredients in the bowl of a food processor. Pulse until smooth. Season with salt to taste.

ASSEMBLE NACHOS

  • Heat carnitas and paleo queso, if necessary. Place about 1 cup plantain chips in serving bowl per person, if main dish (1/2 cup for appetizer - half following portions for appetizer portion). Layer with paleo queso, about 1/2 cup per person. Then layer with carnitas, about 1 scant cup per person.
  • Top with guacamole and pico de gallo. Drizzle with creamy chipotle sauce. Garnish with chopped cilantro, sliced jalapenos, and chopped red onion. Serve with smoky guajillo salsa and restaurant-style salsa. 

Nutrition

Serving: 4g | Calories: 720kcal | Carbohydrates: 40g | Protein: 30g | Fat: 50g | Saturated Fat: 19g | Cholesterol: 135mg | Sodium: 4434mg | Potassium: 1001mg | Fiber: 5g | Sugar: 20g | Vitamin A: 2347IU | Vitamin C: 27mg | Calcium: 234mg | Iron: 2mg | Net Carbs: 35g