Loaded Tostones Nachos – Whole30 and Paleo friendly. A slight twist on the classic loaded nachos. It’s the perfect dish for game day, dinner parties, movie night and etc!
Y’ALL. This loaded tostones nachos recipe has been on repeat alongside my Cuban Tostones Sandwiches. I love nachos to begin with but using tostones as your tortilla chips is a GAME CHANGER. Seriously, I can’t even handle it.
Tostones are way sturdier than tortilla chips so that means you can load it up with your toppings with each bite you take, and you’re going to want to load ’em up. You can also make these fit your Whole30 by omitting a few ingredients. However, if the idea of nachos is SWYPO for you, hold off until you’re done with your round.
I love this recipe because you can totally make it your own, and it also falls under the “cook once, eat twice” category. Did you make my Cuban Tostones Sandwiches yet? If so, hopefully you have some leftover pork because that’s what we’ll be using for the protein! You can use any type of protein you want like my taco meat, but I wanted to make our lives easier by using leftovers we most likely have. Plus, the pork is pretty damn delicious if you ask me.
If you want to always be ready to make loaded tostones nachos, here’s a little pro-tip: make a bunch of tostones but don’t re-fry them after you flatten the cooked plantain. Freeze them in a single layer after they have cooled down for about 20 minutes and then move into a container.
When you want to make nachos for yourself or a group of people, pull out the frozen tostones, fry them up until golden brown and crispy, and then move forward with making the loaded tostones nachos! Just like frozen meatballs, I decided that frozen tostones are now a staple in my freezer.
So for my particular loaded tostones nachos, I use my Paleo Nacho Cheese and lactose free sour cream as some of my toppings. You can omit those things and load up on the guac and make a pico de gallo if you’re Whole30-ing it. If you want to keep it strictly paleo, I really like this dairy free sour cream recipe found here. Like I said, you can totally make this your own!
Loaded Tostones Nachos (Whole30, Paleo)
- 2-3 green plantains
- 3-4 tbsp coconut oil or cooking fat of choice
- 1-1 ½ cup pulled Cuban mojo pork or any kind of protein
- 2 green onions thinly sliced
- 2 roma tomatoes diced
- ½ onion finely diced
- 1 ½ cup paleo nacho cheese or 1 ½ cup shredded cheese
- ¼ - ½ cup sour cream
- 2 large ripe avocados
- 1 tbsp lime juice
- Kosher salt
- Jalapeno slices
- Chopped cilantro
Preheat skillet over medium heat with coconut oil. Preheat oven to 350F.
Cut the ends off the plantain. Score the skin of the plantain where the ridges are, making sure not to cut through the plantain, and then peel the skin off.
Slice the plantains into 1 inch thick coins.
Once the oil is hot, place the plantains in the skillet and fry on both sides for about 3 minutes or until golden yellow.
Remove the plantains, and then flatten the plantains using something flat like the bottom of a cup, plate, or spatula.
Once flatten, refry the plantains for 2-3 minutes on both sides or until golden brown and crispy.
Drain on a paper towel lined plate and salt the plantains.
In a cast iron or something oven safe, place the tostones in a single layer, then top with the some of the pulled pork, sliced green onions, roma tomatoes, onion, and then nacho cheese. Add any remaining toppings on top of the nacho cheese.
Bake the nachos for about 15 minutes or until everything is heated through.
Meanwhile, mash the avocado with kosher salt, and lime juice.
Remove nachos from the oven and top with avocado, sliced jalapenos, sour cream and chopped cilantro.
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