20 min
45 min
8
💡 Even if you don't bottom, fiber is key to a healthy gut and butt. But 90% of us don't get enough of it! If you're someone who likes to bottom, staying consistent with fiber and making small changes like this recipe does with the chips will make life so much easier in the long run...and by life, we mean prep time.
Bottom-Friendly Nachos Ingredients
- 1/2 bag corn tortilla chips (avoid brands with 0 grams of fiber per serving)
- 1 lb. ground chicken breast
- 1 package of taco seasoning
- 4 oz. dairy-free "Mexican" style cheese shreds
- The Bottom's Digest cheese sauce (as much as your heart desires)
- One green onion, diced
For the pico de gallo:
- 1-2 jalapenos, finely diced
- 1/2 large white onion, finely diced
- 3 Roma tomatoes, finely diced
- 1/4 C cilantro
- Juice of 1/2-1 large lime, more to taste
- 1 tsp salt, more to taste
For the dairy-free sour cream:
- 2 tbsp. Tofutti sour cream
- Juice of 1/2 lime
Optional toppings:
- Hot sauce
- Salsa
- Chopped cilantro
- Diced avocado
💡 If you won't be bottoming in the next hour or so, I highly recommend adding beans to these bottom-friendly nachos to up the fiber a lot. If you see yourself getting sl*tty in the next hour, remember this tip for next time!
Bottom-Friendly Nachos Directions
Step 1
Preheat the oven to 425 degrees and line a half baking sheet with aluminum foil. In a skillet over high heat, heat 2 tbsp of olive oil. Once hot, add the ground chicken. Once cooked through, add the taco seasoning and anything else the package's instructions may call for. Cook for 2 more minutes, remove from the heat, and set aside.
Step 2
Step 3
Mix the dairy-free sour cream ingredients until the sour cream is thin enough to drizzle. Set aside.
Step 4
Mix all the pico de gallo ingredients and set aside.
Step 5
Place half the chips on the baking sheet, drizzle cheese sauce over the chips, half the shredded cheese, and half the ground chicken. Repeat one more layer.
Step 6
Bake for about ~15 minutes until the cheese is melted and the chips are crispy. Remove from the oven and top the nachos with diced green onion, pico de gallo, and a drizzle of dairy-free sour cream. Serve immediately (nachos don't hold up well as leftovers). Bottoms up!