This gluten free nacho grilled cheese is the perfect last-minute-cure-all-the-cravings meal for one. Load on the ingredients, load on the flavor.
Will was away at a bachelor party over the weekend, leaving me home alone to fend for myself. As dinner time approached, I start pondering what I should treat myself to. Did I want to order in? Get takeout? Nah, I felt like cooking… something simple at least. I tapped into my craving center and decided I kind of wanted chips and salsa, but I also kind of wanted grilled cheese. I debated having a grilled cheese sandwich with chips and salsa on the side, but then inspiration struck. What if I combine both cravings into one and make a gluten free nacho grilled cheese?
I swear I looked at Kevin, and he winked at me as if to say, “You’re a genius, Mommy.”
Thanks, Kevvy Baby. You’ll get a piece of cheese for that.
I took everything out of my arsenal that I thought I might put on nachos, and I got out my Udi’s Gluten Free Sandwich Bread to start bringing my dream to life.
Making Your Gluten Free Nacho Grilled Cheese
Start by spreading salsa on one slice of bread and plain, non fat greek yogurt (which I use instead of sour cream because it tastes the same but is much healthier) on the other slice.
Then it’s time for all the layers!
Place a layer of cheddar cheese (did you know most hard, aged cheeses are lactose free?) on top of the salsa slice. Then, sprinkle on some diced tomato, a few sliced jalapeños if you like a good kick, and avocado (honestly, I’m trying to get in as much avocado as possible before
the apocalypse we face an avocado outage). I stopped here, but you can add any other ingredients you’d typically like on nachos. Black beans, ground beef, diced onions – the world is your oyster nacho.
Then it’s time for another layer of cheese. This time, Monterey Jack.
Sandwich it all up with the greek yogurt slice, and get ready to cook that sucker.
Place a tablespoon of dairy-free margarine in a pan and melt it over medium heat. Now for the magic…
Sprinkle a dash of paprika, garlic powder, salt and pepper into the melting margarine. Those few spices will turn your plain-jane margarine into crazy-delicious-taco-flavored margarine!
Put your gluten free nacho grilled cheese to be in the pan, cover the pan to trap the heat (this will help make sure your cheese melts despite all the layers), and cook for about 2 minutes (or until the bread turns golden brown).
Flip it over, and cook for another 2 minutes, covered.
Remove from the pan, slice your gluten free nacho grilled cheese in half, and enjoy as all your cravings become so wonderfully satisfied.
- 2 slices gluten free bread (I used Udi's Gluten Free Sandwich Bread)
- 1 Tbsp salsa
- 1 Tbsp plain, non-fat greek yogurt
- 3 cherry tomatoes, diced
- 2-4 slices of jalapeño
- 1/4 large avocado, diced
- A few slices of cheddar cheese
- A few slices of Monterey Jack cheese
- 1 Tbsp butter or dairy-free margarine
- Dash of paprika
- Dash of garlic powder
- Dash of pepper
- Dash of salt
- optional layers: black beans, ground beef, diced onion
- Spread salsa on one slice of bread and yogurt on the other.
- Place cheddar cheese on top of salsa slice.
- Layer on the tomatoes, avocado and jalapeño, and place the Monterey Jack cheese on top.
- Close the sandwich with the yogurt slice.
- Melt the margarine in a pan over medium heat. Add all of the spices to the margarine.
- Place your sandwich into the pan, cover and cook for about two minutes, or until bottom slice starts to get golden brown.
- Carefully flip the slice over (I find flipping quickly is best). Cover and cook for another 90 seconds - 2 minutes (until the bottom slice is golden brown).
- Removed from heat, cut in half and enjoy!
Nachos or Grilled Cheese – which would you choose?