So we are about in the thick of Fall now, right? Sure, sure, it may be about 60 degrees outside, but it is officially November and that means fall. Of course as soon as Fall rolls in, its time for pumpkin EVERYTHING. I would like to say that I am not all that Fall trendy and hate pumpkin, but truth be told, pumpkin makes me its *^$ch every year and I love every minute of it. Hmmm… pumpkin nachos anyone?
So the other night we had our Whole and Healthy Kids Grocery Store Challenge and afterwards the kids had a hankerin for nachos! For those who aren’t tortilla chip savy, pretty much all tortilla chips in resturants are a gluten gamble. Did I really want to chance it? Plus we have been corn free for a while, minus the occasional chip the kids eat at events. So did I want to give them some icky gluten filled resturant mess?
I got to think about how I could make some nachos at home… but what the heck would the base be? Over the weekend I
made a huge batch of sweet potato chips and we had some roast chicken left over. So I got to work. Did I mention I love pumpkin? Yes. So I threw some chicken on the pan with some onions- POW, fresh pureed pumpkin, enough to hold things together- BAM. We broiled it a bit for crispness and viola, Fall Pumpkin Nachos! I know what your thinking, “how on earth could pumpkin nachos on sweet potato chips remotely be good? I dare you to try them, you will be in love… unless your a pumpkin hater…. don’t hate on the pumpkin love.
I served a plate of gluten-free, grain-free and AIP friendly nachos to the kids and they were in love. They both decided that they would furthermore be called “Chos” instead. My kiddo said he still loves tortilla chips, but these were a close second. I can accept that, I can also accept actually being able to each something nacho-like again, yum!
- 3 C Shredded chicken
- 1 C minced onion, about 1 medium onion
- 6 cloves garlic, minced
- 3 T coconut oil
- 1 C pureed pumpkin
- 1 1/2 tsp ground cumin
- 1 tsp sea salt
- 1/4 tsp fresh ground black pepper
- 1. In a pan over medium-high heat, heat coconut oil. Add onion and garlic and sautee until lightly browned.
- 2. Lower the heat on the pan to medium. Add shredded chicken to the pan and continue to sautee to heat the chicken, but not browned.
- 3. Add the pumpkin, cumin, salt and pepper to the pan and toss with chicken blend. Cook the pumpkin-chicken blend over low-medium heat for 5 minutes.
- 4. While pumpkin-chicken blend is cooking, add sweet potatoe chips to 4 oven safe plates and turn on the oven to broil.
- 5. Remove chicken blend from heat and spoon over the sweet potato chips.
- 6. One plate at time, place plated chicken blend and chips in the oven to broil for about 30 seconds, keeping a close eye on it so that the chips don't burn.
- 7. Remove from oven and serve (carefully!)
- These can also be done on one platter (oven safe!) for serving at a party or for a meal. They are Autoimmune Protocol (AIP) friendly. If you can have nightshades, add some diced tomatoes, peppers or other toppings you like. We just use a heavy hand of guacamole in our house!