Gluten-Free Halloween Nachos
Updated Oct 15, 2025, Published Oct 25, 2021
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Looking for a fun and spooky dish that’s sure to steal the spotlight at your next Halloween party? These Gluten-Free Halloween Nachos are a total crowd-pleaser — colorful, cheesy, and perfectly themed for the season. With a gooey Hatch Green Chile cheese sauce, fresh guacamole “slime,” and orange and black tortilla chips, this playful platter is all treat, no trick!
Why You’ll Love This Recipe
Halloween snacks should be fun, fast, and full of flavor — and these nachos check all the boxes. The warm, cheesy sauce made with Hatch Green Chiles gives just the right amount of heat, while the creamy guacamole adds a bright, zesty contrast. The best part? You serve it with a carved pumpkin centerpiece that looks like it’s vomiting guacamole!
It’s the kind of recipe that makes everyone laugh, dig in, and come back for seconds.
You’ll love it because it’s:
- Gluten-free and naturally crowd-friendly
- A mix of creamy, spicy, and crunchy textures
- Easy to make ahead for parties or gatherings
- A festive way to feed kids and adults alike
What You’ll Need
The ingredients are simple, but they come together for maximum Halloween impact:
- A small pumpkin for your spooky serving bowl
- Hatch Diced Green Chiles for that signature Southwestern flavor
- Monterey Jack cheese for smooth, melty perfection
- Ripe avocados for the creamiest guacamole
- Orange and black tortilla chips for the ultimate Halloween look
Finish it off with chopped tomatoes, green onions, and a little creativity, and you’ve got a show-stopping snack everyone will remember.
How to Make It
The fun begins by turning a small pumpkin into a Halloween centerpiece — carve a face (or just draw one) and set it aside. Then, whip up your creamy green chile cheese sauce, mash together the guacamole, and warm the tortilla chips. Arrange everything on a platter so it looks like the pumpkin is spilling guacamole “slime” right onto the nachos.
It’s simple, delicious, and guaranteed to get a laugh from your guests.
Tips & Tricks
- Make it milder: Use mild Hatch Green Chiles for a family-friendly version.
- Add protein: Top your nachos with shredded chicken or black beans for a heartier snack.
- Serve right away: For the best texture, assemble just before serving so the chips stay crisp.
- Get creative: Swap in purple tortilla chips or candy eyes for extra Halloween fun.
Perfect for Parties
These Gluten-Free Halloween Nachos make the ultimate centerpiece for a Halloween get-together, game night, or themed potluck. They’re easy to scale up for a crowd, and everyone loves the playful presentation.
Pair them with a Black Pasta with Shrimp, a bowl of chili, spooky mocktails, or our Caprese Skull Skewers for a full Halloween feast.
Fun, flavorful, and frightfully festive — these Gluten-Free Halloween Nachos are proof that party food can be simple and still make a statement. Whether you’re hosting a kids’ costume bash or a casual adults-only get-together, this recipe brings the perfect mix of humor and flavor to your Halloween table.
So grab your pumpkin, melt some cheese, and get ready to wow your guests with the spookiest nachos ever!
Get more gluten-free Halloween recipes.
Gluten-Free Halloween Nachos
Ingredients
- 1 small pumpkin
- 1 tablespoon unsalted butter
- 1 tablespoon gluten free flour
- 2 (4 ounce) cans diced Hatch green chilies
- 1 cup milk, , or more if needed
- 12 ounces grated Monterey Jack Cheese
- Kosher or fine sea salt and pepper
- 6 small or 3 large avocados
- 1 jalapeño pepper, , seeded, deveined, and finely minced
- 1 small white onion, , finely diced
- 3 Roma tomatoes, , seeded and chopped, divided
- Juice of 2 limes
- 1 (12 ounce) bag Orange and Black Tortilla Chips
- 2 green onions, , thinly sliced
Instructions
- Prepare the pumpkin by cutting off the top and scraping the seeds and strings out. Carve a hole for the mouth and sad looking eyes (the eyes can also be drawn with a black marker). Set aside.
- Melt the butter in a large skillet over medium heat. Whisk in the flour and cook for 1 minute. Add chilies and cook for another minute, stirring. Add the milk, increase heat to medium-high, and cook, whisking, until thickened, about 5 minutes. Remove from the heat and add the cheese, stirring until fully melted. Season to taste with salt and pepper.
- Cut the avocados in half, remove the seeds, and scoop the flesh into a mixing bowl. Mash with a fork. Add the jalapeño pepper, onion, and 2 of the diced tomatoes. Add the lime juice and stir. Season to taste with salt and pepper.
- Preheat oven to 350 degrees. Place the chips on a baking sheet and cook for 5 minutes or until warm. Pour the chips onto a serving platter. Reheat the cheese sauce over low heat, adding a little milk if necessary. Pour over the chips. Sprinkle the rest of the diced tomato and green onion over the top of the cheese. Position the pumpkin at one end of the chips. Spread the guacamole across the chips coming out of its mouth. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
