Avocado Nachos
Crispy tortilla chips topped with creamy avocado, melted cheese, fresh tomatoes, herbs, and a bright lemon-yogurt drizzle. It’s a lighter, fresher twist on classic nachos — no heaviness, all flavor.
Prep: 15 minutes
Bake: 10 minutes
Total: ~25 minutes
Serves: 3–4
Ingredients
Base
1 large bag tortilla chips (or baked pita chips)
Avocado Layer
2 ripe avocados
1 tbsp lemon juice
Salt & black pepper
1 tbsp olive oil
Cheese
1½ cups shredded mozzarella or cheddar
¼ cup crumbled feta
Fresh Toppings
1 cup cherry tomatoes, diced
¼ cup red onion, finely chopped
2 tbsp chopped parsley or cilantro
Optional: sliced olives, jalapenos
Creamy Drizzle
½ cup Greek yogurt
1 tbsp lemon juice
1 tsp olive oil
Pinch of salt
Instructions
1. Prep the Avocado
Mash avocados with lemon juice, olive oil, salt, and pepper until chunky-smooth.
2. Bake the Nachos
Preheat oven to 190°C (375°F).
Spread chips on a baking tray.
Sprinkle mozzarella/cheddar evenly.
Add feta if using.
Bake for 8–10 minutes until cheese melts.
3. Assemble
Spoon avocado mixture over hot nachos.
Add tomatoes, onion, herbs, and olives/jalapenos.
4. Finish
Drizzle with Greek yogurt sauce and a little olive oil.
Serve immediately.
Serving Ideas
With grilled chicken or shrimp
With roasted veggies
As a party appetizer or movie-night snack
Tips & Variations
For extra protein: add chickpeas or black beans.
For crunch: add roasted nuts or seeds.
Make it vegan: use dairy-free cheese + plant yogurt.
Add pomegranate seeds for a festive touch.
Frequently Asked Questions
Will avocado turn brown?
The lemon juice helps, but serve immediately for best color.
Can I skip baking?
Yes — sprinkle cheese warm from oven or use pre-melted cheese.
Is it spicy?
No — mild and fresh (add heat if you want).
Nutritional Information
Calories: 340
Protein: 11 g
Carbs: 32 g
Fat: 20 g