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Mile High Low FODMAP Chili Nachos with Avocado Crema

Our Mile High Low FODMAP Chili Nachos with Avocado Crema take advantage of leftover chili      - your choice of tempeh, all-beef or turkey. We've got them all!                                    

Course: Appetizer, Dinner & Lunch, Main Course
Cuisine: American, Tex-Mex
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Makes: 8 Servings
Calories: 582 kcal
Author: Dédé Wilson


  • 1- pound (455 g) bag of tortilla corn chips
  • 2 cups (480 ml) leftover low FODMAP chili, hot
  • 12- ounces (340 g) shredded orange cheddar cheese
  • 1 ripe medium Hass avocado to yield 120 g ripe avocado chunks
  • ½ cup (120 g) lactose-free sour cream
  • 2 tablespoons lime juice
  • 1 teaspoon lime zest
  • Pinch cayenne
  • Kosher salt
  • Lactose-free milk
  • ¼ cup (4 g) cilantro leaves
  • 2 tablespoons finely chopped scallions, green parts only
  • 3 red radishes, trimmed and sliced thinly crosswise
  • 1 medium beefsteak common tomato, stemmed, seeded and chopped
  • 1 jalapeno, trimmed and sliced thinly crosswise, or equivalent of pickled jalapenos


  1. Position rack in middle of oven. Preheat oven to 350°F (180°C). Coat a rimmed half-sheet baking sheet pan with nonstick spray; set aside.
  2. Scatter a layer of chips on the bottom of the prepared pan. Dollop chili here and there, then cover with a layer of cheese. Arrange another layer of chips on top, this time not as wide in diameter (you are beginning to build the “mile-high” peaked shape). Repeat with chili and cheese and keep going until all the chips, chili and cheese are used.
  3. Place nachos in oven. Meanwhile, place avocado in food processor fitted with metal blade and pulse on and off until smooth. Pulse in sour cream, lime juice, zest and cayenne. Taste and add salt, if desired. Thin out with a little milk, of necessary.
  4. The nachos are done when all the cheese is melted and some of the chips are roasty toasty and a bit golden brown. Remove from oven and immediately sprinkle and scatter cilantro leaves, scallions, radishes, tomato and jalapeno on top. Drizzle with avocado crema and serve immediately. Any extra sauce can be served alongside.



  • I am sure you have a favorite brand of low FODMAP corn chips. Our suggestion for this recipe is to use ones that are more sturdy, rather than thin and delicate. Slightly thicker ones will stand up to the layering of all the various ingredients.
Nutrition Facts
Mile High Low FODMAP Chili Nachos with Avocado Crema
Amount Per Serving
Calories 582 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 1g5%
Sodium 264mg11%
Potassium 39mg1%
Carbohydrates 40g13%
Fiber 1g4%
Sugar 1g1%
Protein 16g32%
Vitamin A 518IU10%
Vitamin C 5mg6%
Calcium 5mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.