Gluten-Free/ Lunch/ Recipes/ Salad

Sweet & Smoky Chipotle & Fig Nacho Taco Salad

Happy Sunday friends! I hope you’ve had a lovely weekend. I had quite the day yesterday competing in Ultimate Runner. But, more details on that later! First, I have a recipe for ya! How does this look?

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It’s my new favorite. Well, actually, let me back up. These are my new favorite: The Better Chip.

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I got a shipment from The Better Chip with an invitation to create a nacho recipe using their chips–or to just munch on these while watching World Cup games. 🙂

After I inhaled the spinach & kale ones, I realized I better get to making a recipe before I ate all of them just plain. They are all so good! I like my nachos heavy on toppings and light on cheese, or no cheese at all since I can only have goat or sheep cheese. Wait…if there is no cheese, are they still nachos?! Ummm, I shall make the executive decision and say yes. 🙂

The first taco/nacho salad I made was a bit more traditional. The base was a layer of The Better Chip jalepeno chips. I layered the following on top:

  • 2 cups chopped romaine
  • 2 tablespoons chopped red onion
  • 1/2 cup black beans
  • handful of chopped cilantro
  • 1 over-easy egg
  • shredded goat gouda
  • pico de gallo & guacamole

All the flavors were so fresh and the chips added the perfect amount of crunch, saltiness and heat. I drizzled just a little olive oil on top for dressing.

My second creation was a bit more unusual. The Better Chip chipotle chips are SPICY so I wanted something to soften their heat. I had some figs in my fridge so I thought I’d try the combo, unsure of how it would all work out. But hey, experimenting in the kitchen is half the fun!

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Sweet & Smoky Chipotle & Fig Nacho Taco Salad

  • 1/2 bag The Better Chip chipotle chips
  • 1/2 head butter lettuce, torn into smaller pieces
  • 1/2 cup pinto beans (I used some plain and added some that I had leftover that were sautéed with kale, cumin and oregano)
  • 4 figs, quartered
  • 1 over-easy egg
  • 1/2 avocado, diced
Layer it all together, drizzle with olive oil and dig in!

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The combo was awesome. It was sweet and savory and smoky. Again, I just drizzled olive oil on top because there was so much flavor happening here between the flavorful chips and figs.

I think it’d be so fun to host a party (perhaps a World Cup viewing party?!) using these chips. I’d just buy a variety of The Better Chip flavors and put out all sorts of taco salad fixings and let people create their own. You can use the store locator on their website to find out where you can buy The Better Chip. Or you can buy them on Amazon, which is probably what I’ll do since they ship free with Amazon Prime. wahoo!

Oh, one more thing about these chips. The Better Chip corn chips deserve a special call out. They were the BEST corn chips I have ever had. They are made with masa which I’ve never noticed in corn chips before, so perhaps that made the difference. They were just so rich and had tons of flavor.

So, bottom line on The Better Chip chips: would I spend my own money on them? Absolutely. 

And, you guys are in luck. Right before I was about to publish this post, the lovely folks at The Better Chip offered to give away two goodie packages to my readers! Here’s what you’ll get!

  • An assortment of The Better Chip chips
  • A caxirola, the official noise maker of the World Cup)
  • A Nachos Around the World recipe sheet (I got this too and there were some great ideas!)
  • Coupon for more product
  • The Better Chip chip clip (say that 10x fast)

To enter, just tell me what recipe would you create with The Better Chip. (And I shall steal your ideas to make my meal planning easy this week. 😉 )

Entries close Tuesday night at 12:00 midnight ET.

The Better Chip provided me with product and/or compensation for this post, however the opinions I shared are my own.

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  • Emily Z
    at

    I would make my version of a Chipotle burrito bowl. Quinoa, lots of salsa, avocado, black beans, lettuce/spinach, and crumble some of the Chipotle sea salt flavor chip on top for some crunch!

  • Joy
    at

    I would make a veganized version or my moms chip casserole (which had tuna and cream of chicken soup)

  • Jill
    at

    Yum! If crumble them into some chicken tortilla soup or over a taco salad!

    • Teri [a foodie stays fit]
      at

      Hi love! You are one of The Better Chip winners! Can you email me your address? I thought I had it saved but apparently not. xoxoxo

  • Jen
    at

    I’ve been on a breakfast nachos kick lately! I scramble some eggs/egg whites until they’re barely set, then take them out and sauté onions/garlic/kale/black beans with some cumin and chipotle powder, then I add a bunch of chips and the eggs back in, mix it around for half a minute, and sprinkle cheese on top, let the cheese melt, then slide it all on a plate and throw on some chopped cilantro, and that’s my breakfast. Chips for breakfast? Why not! It’s delicious. I think any of the flavors would go well with this; it’d be fun to try them all out and see how they taste.

  • Tina
    at

    The spinach and kale chips look like they would be delicious with an artichoke dip 🙂

  • Lisa @ Lisa Living Well
    at

    I would make an artichoke hummus recipe and dip them in that!

  • Annie
    at

    I would use them to shovel hummus and spin dip in my mouth!!

  • Danielle
    at

    I’d like to try to use them to make a crunchy coating for chicken or fish!

  • Eirinn
    at

    I like to make a “taco salad” using corn chips as a topping. I start with lots of greens in a bowl. Then cook beans in garlic, turmeric, chili powder and red pepper flakes. I add red onion, corn, bell pepper, tomatoes, and mushrooms. After it cooks a bit I layer it on my greens and top with an avocado, cheese, and I crumble some tortilla chips on top!

  • Eva
    at

    looks delicious! i’d go with the jalapeno chips and make a fun sandwich to stuff them into!

  • Jen
    at

    I’d create a nacho bowl with beans, rice, salsa, avocado, and peppers!

  • Charlotte
    at

    They look delicious! I would love to use all the different flavors in different salads. I love the crunch of a corn chip in contrast to black beans and corn on a bed of lettuce. Or the spicy of the jalapeno chips with a more fruity summer salad. The spinach and kale ones I would eat before they could make it into anything!

  • Blessie Nelson
    at

    I would make a delicious queso crust with these chips and fry batter them and serve with guac!

  • Katie M
    at

    I love crumbling tortilla chips in chicken tortilla soup to add a bit of texture and flavor to the soup. I imagine the chipotle Better Chips would be perfect in this “recipe”.

  • Colleen
    at

    I would make tacos with crumbled corn chips inside! I love the extra crunch.

  • RLR
    at

    I’d probably hide these from my kids (seriously – they can plow through chips like it’s the air they breathe) and make my very own plate of nachos sometime! I really like corn chips, so it would be a tough call between those and the jalapeno flavor as the foundation. I have just learned how to make pickled red onions (so easy!) and I love avocados, so those would definitely be involved. I like your idea of a fried egg, too, and then I’d pile on veggies and greens. But only after I melted a little cheese over the chips – just a few minutes in the oven should do! Ok – now I’m hungry!

  • Sarah L
    at

    I’d make “nachos” as we’ll with a drizzle of creamy almond butter and sriracha. The combination sounds so weird, but it’s delicious! My husband said with cravings like that I must be pregnant… I guess it’s possible!

  • RLR
    at

    Almond butter and sriracha? That sounds so good!