Recipe of the Week: Sarah Adler’s Gourmet Nachos

Is it Cinco de Mayo yet?

By Jaclyn Norton April 28, 2015


Queen Anne-based author, nutrition coach and food blogger Sarah Adler describes her food philosophy as “learning to live in the land of gray.” She says everyone thinks food is so black and white–where it’s intense and you do really well at eating healthy, then an event throws you off of your diet plan, so you go to another extreme. “There’s this huge space in the middle,” she says. “Like daily life–what does it mean?”

For Adler, it means simply eating a diet of real food with three ingredients or less. She hopes this way of eating takes away those black-and-white extremes, and believes there’s a way to make almost anything you want in a real-food version.

This is (especially) not limited to occassions like the upcoming Cinco de Mayo, where real food can be overshadowed by its processed counterparts.

Adler’s recipe for Gourmet Nachos lives in this so-called “land of gray”–it has flavor and texture and doesn’t adhere to one extreme or another (i.e. it uses two kinds of non-processed cheese). Herewith, your fit-for-a-fiesta dish:

Healthy Nachos

Notes: Mashed avocado or guacamole, salsa, whole milk sour cream or greek yogurt, and chopped cilantro all make excellent garnishes for serving.


  • 1 bag organic corn chips
  • 1 grilled and sliced chicken breast (or ½ cup cooked ground chicken, turkey, pork, or beef) (optional)
  • 1 can refried beans
  • ½ cup parmesan cheese, grated
  • ¼ cup crumbled feta cheese
  • 1 jalapeño, sliced into rounds
  • 1 bunch radishes, sliced


  1. Preheat oven to 400°F.
  2. Line a baking sheet with parchment paper. Spread organic corn chips in a single layer on the sheet. Add a bit of refried beans to most chips with a spoon.
  3. Add chicken or meat, sprinkle with parmesan cheese, and add jalapeños on top.
  4. Bake for 10-15 minutes, or until the cheese melts.
  5. Remove from oven; sprinkle with feta cheese, radishes, and cilantro to serve.

Yield: Approximately 6 servings


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