This recipe for low acid tomato chicken nachos uses the sweetness of the tomatoes to balance the spiciness of hot peppers.
For today’s Tuesdays in The Garden we are talking garden to table recipes. Don’t forget to check out some of the great recipes listed below.
Have you noticed the many yellow and orange tomatoes have less tang and more sweetness than red tomatoes? That’s because they are lower in acidity. I love to pair them with other veggies like hot peppers and onions, to balance the heat with the sweet.
I learned this trick from my big sister, who used me be my neighbor when our kids were small. She and her husband grew a ton of tomatoes, peppers and other garden goodies.
That is when I learned about low-acid tomatoes. I started growing them too. I remember one time my youngest picked one, took a bite out of it, and said, “I found a peach!” Those were the days.
One of the easiest to grow is the Sun Gold cherry tomato. They produce a ton of fruit, and are great for snacking. Even if you don’t grow your own, you are likely to find them at any farmer’s market or the local grocery store.
Here’s a basic recipe for low acid tomato chicken nachos, but you can really go to town and make it your own. Add diced zucchini, chopped cilantro or fresh oregano. Mix up your cheeses. Choose your level of heat from bell peppers to the hottest habanero.
Don’t forget to include the low-acid tomatoes. You’ll be glad you did.
Low Acid Tomato Chicken Nachos
Ingredients
- Restaurant sized tortilla chips
- Shredded cooked chicken, chopped
- Sun gold tomatoes cut into fourths, or other gold/orange tomatoes
- Jalapeno peppers finely chopped
- Red onion finely chopped
- Red tomato finely chopped
- Shredded cheese - Cheddar, Mexican blend
- Toppings as desired such as diced avocado, sour cream, chopped olives....
Instructions
- Saute chicken with a little olive oil and taco seasoning. A mix of cumin, oregano, garlic, onion and paprika works well in a pinch. Set aside
- Lay your chips out on a cookie sheet.
- Top with chicken, followed by peppers, tomatoes, and onions.
- Add cheese and place under broiler for 2-5 minutes.
- Remove from oven and add additional toppings such as sour cream, olives, gaucamole or diced avocados.
Now let’s see what my fellow Tuesdays in the Garden friends are sharing this week.
Grilled Chicken with Fresh Raspberry Marinade @ Homemade Food Junkie
Easy Cucumber Salad @ Frugal Family Home
Creamy Greek Chicken Marinade @ Simplify Live Love
Michelle Marine says
July 13, 2018 at 4:21 pmWe love nachos and these look perfect. 🙂 I’m adding this to the list of recipe to try out. I’m so excited to have already harvested a few sun gold tomatoes from my garden this year. They are really just the best! 🙂
Angie Rose says
July 10, 2018 at 2:56 pmThe ingredients you mentioned in this recipe are definitely my absolute favorite to grow in the garden. I’ve always wanted to grow sun gold tomatoes. They are actually top of my list for next year’s garden! This really looks super yummy. The absolute perfect summer snack 🙂
Jami says
July 10, 2018 at 2:26 pmCan’t wait for ripe peppers to try these, they look delicious!
Shelly says
July 10, 2018 at 1:28 pmMy family would love these nachos. They look so good. We are still waiting on our tomatoes and peppers but this is a recipe we’ll be making when they are ripe. Yum!
Patti Estep says
July 10, 2018 at 1:30 pmThanks Shelly. I hope your family loves them as much as we do.
Diane Williams says
July 10, 2018 at 11:36 amOne of our favorite light dinners is nachos. What a great recipe for using up our ripe tomatoes and peppers. Perfect Garden to Table Recipe. Pinning for then our tomatoes and peppers come ripe. Thanks for sharing!
Patti Estep says
July 10, 2018 at 1:18 pmThanks Diane. We really enjoy and fresh produce in the summer.
Denise says
July 10, 2018 at 8:22 amOh I’ve been craving nachos lately and I love that these look fresh and light for summer. Can’t wait to give them a try!