Oven-baked Nachos with a creamy cilantro-avocado sauce

Recipe Ingredients

  • 1 bag of unsalted corn tortilla chips
  • 1 cup of canned black beans, rinsed, and drained
  • ¾ cup of corn kernels
  • 1 Chicken breast cut into strips and grilled
  • 1 ½ cup of grated cheddar cheese
  • 1 ripe avocado cut into cubes
  • 2 Lebanese cucumbers cut into slices
  • 1 container Humm! Greek Olive hummus
  • Fresh coriander

Cilantro-avocado Sauce:

  • 1 cup of fresh cilantro
  • 1/2 a ripe avocado
  • 1/2 cup of almond milk
  • 1/2 cup cashews
  • 1 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • The juice of 1 lime and its zest
  • Preparation: 15 minutes
  • Execution: Easy
  • Cooking time: 25 minutes
  • Portions: 6


In a warm, lightly oiled pan, cook chicken breast for 5-6 minutes per side until golden brown. Season with salt and pepper to taste and cut into thin strips.

Preheat the oven to 350 ° F.

On a baking sheet lined with parchment paper, spread a layer of corn chips, add ¼ cup of black beans, ¼ cup of corn, a few strips of chicken and sprinkle with grated cheddar cheese.

Repeat steps to build multiple layers of chips, black beans, corn, chicken and cheese until all toppings have been used.

Bake for 10 minutes so that the cheese is melted and slightly browned.

While the nachos are in the oven, prepare the cilantro-avocado sauce.

Remove the nachos from the oven and top with the cubed avocado, the slices of cucumber and generous spoons of Fontaine Santé Greek Olives Humm. Garnish with fresh cilantro leaves and serve with cilantro-avocado sauce.

Cilantro-avocado Sauce:

Place all ingredients into the bowl of a blender or high-speed mixer and blend until smooth and creamy. Adjust the seasoning to taste.