Nachos, chips and guacamole are hands down some of my favorite foods to eat! I’m sure you all enjoy them too or you wouldn’t be reading this 🙂
Not only am I going to share this awesome recipe with you, but I am going to provide a guide for how to tweak the recipe so it specifically fits your needs! So basically this is going to be my most Macro-Friendly recipe of ALL TIME!
Before we get into the specifics – if you don’t understand how I make my tortilla chips you need to start there first! I have attached the link for you https://pcfitnessnj.com/macro-friendly-tortilla-chips/
To season my chicken to make it buffalo style, I used Frank’s RedHot Buffalo Seasoning Blend (its a powder seasoning) you can also use plain old hot sauce! If you don’t like buffalo seasoning – get creative and use whatever seasoning is your favorite 🙂
The macros for the nachos how I made them are as follows:
- 378 Calories
- 33g Protein
- 19g Carbs
- 21g Fat
Let’s talk about how to tweak them to your specific needs if the previous numbers don’t work well in your day! We will cover how to tweak the protein, the carbs and then the fat! If you have any comments, questions, or concerns after reading this please don’t hesitate to reach out to me directly – I would love to address any/all of them 🙂
Protein:
This is the easiest one to adjust! When I cooked this for myself, I used 90g of boneless skinless chicken breast. If you need less protein – use less chicken! If you need more protein – add more chicken! Cheese of course also has protein, the specific brand I used has 6g of Protein per serving – you can take away some cheese from your meal to lower your protein if that’s what you choose (Although, it really wouldn’t lower that substantially and let’s be honest cheese is the best part of the nachos)
Carbs:
Most of the carbs for my portion came from the tortilla (13g) and the avocado (5g) with 1g coming from the cheese! If you need more carbs you have a few options! You can double up the tortillas, use a different higher carb tortilla, or even add some fun toppings to your nachos when they’re done like peppers, corn, beans, etc. If you need less carbs, thank goodness for Cauliflower – there are a few cauliflower wraps on the market you can choose from! Or better yet – have a plate of nachos without the tortillas – or only have a portion of the tortillas that will work with your specific numbers/goals. (For example, have half the tortillas and you get 7.5g carbs instead of 13g)
Fats:
There was quite a bit of fat in the recipe the way I prepared it – but this is where we have the most flexibility to make specific adjustments! Most of the fat for me came from the avocado 10g, and then the cheese 8g, with trace amounts of fat coming from the tortilla 2g and the chicken 1g.
Let’s talk first how to reduce the fat from the meal. You can use less avocado or no avocado at all (I think that would be the easiest way). You can get creative with your cheese, you can use reduced fat/part skim cheese or fat free cheese. OR you can do one of my favorite things and use a combination of both fat free and reduced fat/part skim cheese so this way you still get a lot of cheese!
If you need to add fat to your meal, you can use EXTRA cheese (amazing) but be mindful of the protein implications, or more avocado (also amazing) but be mindful of the carb implications. You could even add some sour cream if you have the room and want to add extra fat!
As I stated previously, if you still have any comments/questions/concerns please do not hesitate to directly reach out via comments, email, FB message, Insta message, text, etc. – but I would love to PERSONALLY address it 🙂
Buffalo Chicken Nachos
Ingredients
- 1 Tortilla Tumaro's Whole Wheat
- 90 g Boneless Skinless Chicken Breast
- 28 g Shredded Mexican Cheese (I Used ShopRite Brand)
- 63 g Avocado
- 1/2 tsp Frank's RedHot Buffalo Seasoning (or MORE or LESS)
- Any other seasonings you like
Instructions
-
1. Turn your tortilla into tortilla chips! Please refer back to the macro-friendly tortilla chip recipe as reference!
2. While the tortilla is cooking, prepare the chicken. I used a skillet to heat it up over a low heat. Cook the chicken until it is all the way done!
3. While the chicken is cooking, weigh out your cheese and set it aside
4. Also weigh out your avocado, mash it and add any seasonings you like.
5. When the tortilla chips are done, assemble them on your plate. You can dump it out or organize it (I did my best to make an even surface of the chips so the cheese would spread & melt nicely) set this aside for later as well!
6. When the chicken is done dice it up into really small pieces, I used a pizza cutter for this. Once you're done dicing mix in the Frank's and make sure each piece is coated.
7. Take your coated, seasoned, and diced chicken and spread it evenly on the chips.
8. Spread the cheese evenly on top of the chicken
9. Heat up your plate! You can microwave it for 30-40s or place it in the oven until the cheese looks melted.
10. Scoop your avocado onto your plate & enjoy!
Recipe Notes
Nutrition Information:
378 Calories
33g Protein
19g Carbs
21g Fat
