Low Sodium Nachos with Cheese and Guacamole
Indulge in a healthier twist on a party classic with these Low Sodium Nachos with Cheese and Guacamole! Perfect for anyone watching their salt intake, this recipe features crunchy unsalted tortilla chips generously drizzled with a creamy homemade cheese sauce crafted from low-sodium cheddar and vegetable broth. Topped with a vibrant, zesty guacamole made from ripe avocados, lime juice, fresh cilantro, and a hint of red onion and cherry tomatoes, these nachos are bursting with flavor without the extra sodium. Ready in just 30 minutes, this crowd-pleasing appetizer is ideal for game day gatherings, snack cravings, or even a quick family dinner. Enjoy the satisfying crunch, creamy textures, and a guilt-free twist on a beloved comfort food.
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Recipe Information
Ingredients
- 8 ounces Unsalted tortilla chips
- 8 ounces Low-sodium cheddar cheese
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 cup Low-sodium vegetable broth
- 0.25 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 2 whole Ripe avocados
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro, chopped
- 0.5 cup Cherry tomatoes, diced
- 0.25 cup Red onion, finely diced
- 1 small Jalapeño, minced (optional)
Instructions
Start by preparing the guacamole. Slice the avocados in half lengthwise, remove the pit, and scoop the flesh into a mixing bowl.
Add lime juice, chopped cilantro, diced cherry tomatoes, diced red onion, and minced jalapeño (if using) into the bowl.
Mash the ingredients together using a fork or potato masher until you reach your desired texture. Set aside covered to keep from browning.
To make the cheese sauce, grate the low-sodium cheddar cheese and set aside.
In a medium saucepan, melt the unsalted butter over medium heat. Once melted, add the flour, stirring continuously to form a roux, cooking for about 1 minute.
Slowly add the low-sodium vegetable broth to the roux, whisking constantly to avoid lumps. Continue cooking until the mixture thickens, about 3-4 minutes.
Add grated cheese to the saucepan, stirring until fully melted and smooth. Season with ground black pepper and garlic powder.
Spread the unsalted tortilla chips evenly on a baking sheet or a large serving platter.
Pour the warm cheese sauce over the tortilla chips evenly.
Top the nachos with freshly made guacamole, serving any additional guacamole on the side.
Serve immediately and enjoy your low sodium nachos!
Nutrition Facts
Calories |
2770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.4 g | 242% | |
| Saturated Fat | 75.4 g | 377% | |
| Polyunsaturated Fat | 24.5 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 1163 mg | 51% | |
| Total Carbohydrate | 215.4 g | 78% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 9.3 g | ||
| Protein | 82.5 g | 165% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1947 mg | 150% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2610 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
