Gluten-Free Girl's Mini Nacho Bites
Shauna James Ahern, better known as Gluten-Free Girl, is sharing her favorite gluten-free Super Bowl recipes with us! Check back later this week for her super-delicious shepherd's pie.
Make mini nachos. Top each chip with your favorite nacho toppings. It might take a few more minutes to prepare than traditional nachos, but in the end, every chip will be nacho nirvana.
Roasting the peppers: Preheat the oven to 450 degrees F. Coat the peppers in the oil. Put the peppers in large skillet and slide it into the oven. Roast the peppers, turning them with tongs about every 10 to 15 minutes, until the skins are mostly black, about 30 minutes total. Don’t let the peppers burn. Remove the peppers from the oven, put them in a large bowl, and cover tightly with plastic wrap.
When the peppers have cooled, peel them with your fingers. Remove the stem and seeds and chop up the peppers.
Making the nachos. Put the tortilla chips in a single layer on a baking sheet. Top each chip with a bit of the roast chicken, salsa, black beans, cheeses, roasted pepper, and avocado pieces. Sprinkle a bit of smoked paprika on top.
Slide the tray into the oven and bake until the cheese on each chip is bubbly. Serve immediately.
(You’re probably going to make tray after tray of these during the big game, so you can easily double or triple the ingredients here. And of course, you can top these any way you like.)
Shauna James Ahern blogs about living the (gluten-free) sweet life at Gluten-Free Girl and the Chef. Her new cookbook, Gluten-Free Girl and the Chef, is available in bookstores now.
