Mile High Low FODMAP Chili Nachos with Avocado Crema
Our Mile High Low FODMAP Chili Nachos with Avocado Crema can be made with your choice of chili: tempeh, turkey or all-beef. We've got those recipes, too!
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Cooking tools:
- Half-sheet baking sheet pan
- Oven
- Nonstick spray
- Food processor
- Measuring cup
- Kosher salt
- Spoon
- Cutting board
- Chef's knife
- Mixing bowl
- Spatula
- Measuring spoon
- Paper towel
Ingredients
- 1 pound (455 g) bag of tortilla corn chips
- 2 cups (480 ml) leftover low FODMAP chili, (hot)
- 12 ounces (340 g) shredded orange cheddar cheese
- 1 ripe medium Hass avocado to yield 120 g ripe avocado chunks
- ½ cup (120 g) lactose-free sour cream
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- Pinch cayenne
- Kosher salt
- Lactose-free milk
- ¼ cup (4 g) cilantro leaves
- 2 tablespoons finely chopped scallions, (green parts only)
- 3 red radishes, (trimmed and sliced thinly crosswise)
- 1 medium beefsteak common tomato, (stemmed, seeded and chopped)
- 1 jalapeno, (trimmed and sliced thinly crosswise, or equivalent of pickled jalapenos)
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