Most of the time when I make Mexican food, I pile it up with—or serve it on top of—stuff like shredded lettuce and radishes for two reasons: 1. It makes me feel like I’m being healthy (thereby giving me license to put more cheese on) and 2. I really like the extra texture and freshness the veggies bring.
These nachos are no exception. So much so, I’m thinking of changing the name to “Nacho Salad.” You can substitute the mushrooms for chicken (use up leftover roast or rotisserie chicken here) or ground beef (defrost that lone burger patty before it freezes to death).
Portobello mushroom caps, chopped*
1 or 2 chipotle peppers in adobo, minced
Toppings of your choice, such as chopped avocado, chopped cilantro, minced red onion
*The fine-ness of the chop really depends on how you want to eat these. Do you want to scoop them up (as nachos) or eat them with a fork (more salad-esque)? Cut smaller for scooping; larger pieces are good for fork-eating.
Brown mushrooms in grapeseed or canola oil. Add in chipotles and stir until combined. Salt to taste.
Spread chips onto parchment-lined baking sheet (NO CLEAN UP!) and cover with some shredded cheese. Scatter mushrooms over the chips, then top with more cheese (duh!). Broil to melt cheese.
Serve chips on top of the lettuce or lettuce on top of the chips, depending on how “salad-y” you want these. Top with plenty of salsa and your toppings, finish off with some hot sauce.