Living a gluten-free lifestyle can be hard enough to get used to as it is. Paired with the fact most "ready-to-eat" snacks and meals are not gluten-free friendly can make things much more difficult for those college students, recent grads or young professionals who rely on popping a frozen pizza into the oven after a long day. This is my quick & easy recipe for protein filled nachos. On a time crunch? Skip the chicken, pop a plate of nachos in the microwave & they work great as a quick snack!
Protein Filled 5 layer Nachos
Tostito Restaurant Style Tortilla chips
Mexican blend shredded cheese
Tostito mild salsa
El Paso Traditional refried beans
3 chicken tenderloins
Garlic Salt w/ parsley
Canola oil
2 Avocados
Salt
Directions:
Preheat oven to 350
In a small saucepan add 1 tsp canola oil and refried beans and heat thoroughly. Stir constantly, the beans will become smooth and easy to spread onto the tortilla chips.
If frozen, defrost chicken tenderloins in microwave & heat up a frying pan with 1 TBS canola oil. Sprinkle garlic salt on either side of chicken and cook thoroughly until there is no pink when cut in half, 3-4 minutes on each side. Chop into bite size pieces & set aside when done.
Spread a piece of tinfoil over a cookie sheet or pizza pan & spread out tortilla chips. Spread a layer of refried beans on each chip & then spread a dollop of salsa on top. After the salsa top the nachos with the chicken pieces. Finally, sprinkle with as much cheese as you'd like and then pop into the oven for 10 minutes. While in the oven, cut avocados in half, pit & scoop out into a bowl. Smash & add salt to taste. Once nachos are done, spread avocado on top or serve on the side for dipping.
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