Pico de Gallo Meatless Nachos

Oh to be 16 years old again.   I was on my first date with my boyfriend which is now my husband in Laguna Beach…circa 1997.  He took me to this amazing cliff side restaurant, which has since changed names a billion times, so I could not name it even if I wanted to.  We used to always get these to-die-for chicken nachos.  Not the normal, beans, guacamole, cheese, lettuce, blah blah blah nachos.  These suckers were special, driving 1 hour to this place every weekend special.  This area has these local chips called Hav- A -Chips, which ( sigh) cannot be purchased here, so I have to make do with my run of the mill corn tortilla chips…but that is ok, because the mix that will go on top, will more than make up for it!  And of course, we will remove the chicken, because um…yeah.  These nachos are so fresh, and the raw ingredients make is super healthy to boot.  I hope you enjoy them!

Pico de Gallo Meatless Nachos
A healthy interpretation of nachos with a fresh marinated raw Pico del Gallo on top!
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  1. 1 Bag Organic corn chips ( or Hav A Chips) if you are lucky
  2. 3 Ripe juicy tomatoes
  3. 1 1/2 Cups shredded Monterey Jack cheese
  4. 1 Medium onion
  5. 1 Bunch cilantro
  6. 1/4 Cup orange juice
  7. 1/ lemon (juice)
  1. Preheat oven to 375º
  2. Dice tomatoes, and onions. Place in a bowl.
  3. Finely chop cilantro. Place in a bowl on top of the tomatoes and onion mixture.
  4. Pour orange juice and lemon juice over the mixture, mix well
  5. Cover and let the mixture marinate for 25 minutes
  6. Place chips on a flat plate and scatter cheese on top of all of the chips
  7. Put in oven and bake for about 5 minutes or when the cheese is melted and the chips are browned
  8. Pull them out of the oven, and place tomato mixture on top. ( Do it with a slotted spoon, and try not to get too much juice or the chips will get soggy)
  9. Enjoy!












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