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  • Jefferson Adams
    Jefferson Adams

    Healthy Gluten-free Skillet Nachos

    Reviewed and edited by a celiac disease expert.

    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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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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