Celiac.com 08/04/2015 - Both health nuts and nacho lovers will cheer these three-cheese nachos! They are the perfect game day snack, or a great addition to any barbecue! They are easy to make, and come together in a single skillet for easy prep, serving and clean-up.

The finished nachos. Photo: CC--John VeriveIngredients:

  • Tortilla chips, enough to fill your skillet
  • 1 cup shredded cheddar cheese
  • 1 cup shredded pepper jack cheese
  • 1 cup pinto beans from can, rinsed and drained
  • ½ cup Queso Fresco or Cotija cheese, or a blend

Optional toppings:

  • Green onion, chopped
  • Sweet onion, chopped
  • Tomatoes, diced
  • Black olives, sliced
  • Avocado, chopped
  • Cilantro, chopped
  • Jalapeño, sliced
  • Sour cream
  • Salsa of choice

Heat oven to 400 degrees F.

Spread half of the tortilla chips into a cast iron skillet.

Layer half of the cheddar and pepper jack cheese over the chips.

Top with half of the beans.

Add the remaining chips, cheddar cheese, jack cheese, and beans in that order.
Finish with a layer of cheese.

Place skillet in oven and Bake at 400 degrees F for 8-10 minutes, or until cheese is melted.

Remove from oven and top with crumbled Queso Fresco.

Serve warm, and top with choice of diced tomatoes, black olives, avocado, cilantro, jalapeño, green onion, sweet onion, and sour cream.

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