Gluten-Free Halloween Nachos
There’s less than a week until Halloween! I suspect many of you are planning get togethers with friends, a Halloween costume party, or maybe your house is going to be the hub for you and your friends’ children to meet up before trick-or-treating. Either way, if you have something planned and you need to make a spooky snack for people, these Gluten-Free Halloween Nachos will be the creepiest, coolest snack on the block.
These nachos are made with Xochitl’s fun and festive Halloween corn tortilla chips, which are orange and black. Topped with homemade cheese sauce and guacamole, these are full of flavor, texture, and all the delicious ingredients that make nachos such a perfect snack. But the icing on the cake, so to speak, is the hilarious “puking” pumpkin at one end of the nachos, providing just the right amount of “ick” factor to delight your guests.
This is pretty simple to put together and pretty inexpensive, too, yet it feeds a crowd and keeps them entertained.
Get more gluten-free Halloween recipes.
Gluten-Free Halloween Nachos
- 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 Xochitl Halloween Corn Chips
- 2 green onions , thinly sliced
- 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.
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