Touchdown Baked Nachos

Make a football-party appetizer everyone can enjoy, regardless of food sensitivities or preference: gluten-free, dairy-free baked nachos.
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You've got a hoard of people coming over to watch the big game and boy, are they going to be hungry! These nachos are gluten free and loaded with veggies: spinach, avocado, cilantro and salsa. Sesame seeds give them some crunch. If you've got some extra time, swap the jarred salsa for freshly made Game Day Salsa. The nachos are also dairy-free, so guests with multiple allergies can enjoy this savory, melted delight too.

Touchdown Baked Nachos
Serves 8
1 bag corn tortilla chips
1/2 cup GO Veggie! dairy-free cheese shreds
1 cup salsa, homemade or store-bought
1 cup baby spinach
1 ripe avocado, peeled, pitted and mashed
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chili powder
1 tablespoon sesame seeds
1/2 cup finely chopped cilantro

Preheat oven 350 degrees F.

Arrange a layer of tortilla chips on the bottom of a shallow baking dish. Add cheese, salsa, spinach, avocado, sea salt, pepper, chili powder and sesame seeds. Bake for 15-20 minutes or until cheese is melted.

Remove from oven; sprinkle with cilantro.

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