Plantain Chip Nachos

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 1

Heatweed: I have never had plantain chips so I curious to try and this recipe looks so good!

Ingredients:

• 3 ounces plantain chips (I use either Inka Chips or Trader Joe’s brand)
• 1/4 cup leftover chicken or beef taco meat
• 1/3 cup shredded cheese (my favorite so far has been a goat’s milk gouda cheese or raw cheddar cheese)
• 2 tablespoons salsa of choice (I love the Organic Tomatillo and Roasted Yellow Chili Salsa)
• 1/2 avocado, diced
• 2 tablespoons slice black olives
• other toppings: guacamole or avocado crema 

Instructions:

1. Set the oven to broil and position a rack in the center of the oven.
2. Spread the plantain chips in a single layer on a baking sheet. Top with meat and cheese.
3. Broil for about 5 minutes, until the cheese is melted and the chips have slightly browned on the edges. If the cheese is not melting, close the oven door for a few seconds but watch it closely so the chips don’t burn.
4. Top with salsa, avocado, and olives.