Nachos are always hitting the menu at our house. “Why?” You ask. Well the list is plentiful.
- I’m always looking to use up leftovers and nachos are a great way to reinvent boring leftovers.
- Easy on the budget. If you are already using some kind of leftover chances are you have a few more things on hand (we always have tortilla chips & cheese – don’t judge)…You many not even need to add anything to your grocery list to make nachos for dinner.
- Fast! SO FAST! Sometimes my husband gets home from work late or the kids have activities or I have a PTA meeting that ends late (imagine that)…Raise your hand if I just explained your life!!! You need nachos!
- They are, hands down, a crowd pleaser.
- Easy gluten free meal if you don’t add ingredients with gluten & be careful not to buy chips or cheese with gluten.
These Nachos were crafted in an effort to use up the last of my leftover ham from Christmas. Yes, it’s March and I said Christmas. My parents and in-laws were generous with the leftovers and I never say “no” to leftovers. This ham was just as good as it was on Christmas!
Well, I had already made potato ham soup, split pea and ham soup, and ham casserole (which my kids love). It was time to think outside if the “ham” box.
Hawaiian Pizza Nachos:
- A bag of your favorite tortilla chips. You can keep it a little healthy by using a baked tortilla chip, organic, flaxseed, or whole grain.
- 1 tsp. Cinnamon Sugar.
- 1 tsp. Olive Oil
- 2 Cups Shredded Cheddar Cheese (you can use vegan/dairy free too).
- 2 Cups Diced Ham (small dice).
- 1/2 Vidalia Onion (Sliced & caramelized)
- 1 Cup Fresh Cubed Pineapple (you can used canned)
- 1/2 Cup Sour Cream (I used the lite version – Greek yogurt or dairy free sour cream would be fine too).
- 1/2 Cup of your Favorite Barbecue Sauce.
- 2 Green Onions (Chopped)
How Easy is This?
- Line a cookie sheet with Parchment Paper. Definitely use a cookie sheet. You want these nachos to be covered in all the good stuff. If you bake the nachos in a deep pan only the top nachos get the good stuff.
- Carmelize the onions. Add about 1 tsp. Olive oil to the pan and let the onions cook for about 10-15 minutes until they are a dark brown. Caramelized but not burnt.
- Sauté the ham with cinnamon until slightly browned.
- Spread out the entire bag of tortilla chips on the pan.
- Spread the ham evenly on the chips.
- Spread the pineapple evenly.
- Spread the caramelized onions evenly.
- Spread the cheese ALL OVER the top. Leave no chip UN-Cheesed!
- Turn on the broiler.
- While you wait for the broiler to heat up mix together sour cream and BBQ sauce. Stir until combined.
- Bake under the broiler for about 2-3 minutes. I cannot speak for all broilers as they are not created equal. Don’t take your eyes on the nachos! I’m serious about this. A broiler can go from amazing to terrifying within seconds.
- Drizzle the sauce on top of the nachos. I use a ziplock bag for this to make it look fancy. Put the BBQ/Sour cream in a sandwich baggie & cut a small hole in the corner to dispense the sauce.
- Top with sliced green onions.
- Enjoy! And use plenty of napkins.
If you are looking to add additional nacho dishes to your rotation and have some leftover sloppy Joe’s…this recipe is just what you were looking for Sloppy Joe Nachos.
Embrace the Easy,