Have you notices that many yellow and orange tomatoes have less tang and more sweetness than red tomatoes? That’s because they are lower in acidity. I love to pair them with other veggies like hot peppers and onions to balance the heat with the sweet, like in this recipe for easy chicken nachos.
I learned this trick from my big sister, who used me be my neighbor when our kids were small. She and her husband grew a ton of tomatoes, peppers and other garden goodies.
That is when I learned about low-acid tomatoes. I started growing them too. I remember my youngest picked one, took a bite out of it and said, “I found a peach!” Those were the days.
One of the easiest to grow is the Sun Gold cherry tomato. They produce a ton of fruit and are great for snacking. Even if you don’t grow your own you are likely to find them at any farmer’s market or even at the grocery store.
Here’s the basic recipe but you can really go to town and make it your own. Add diced zucchini, chopped cilantro or fresh oregano. Mix up your cheeses. Choose you level of heat from bell peppers to the hottest habanero, but don’t forget to include the low-acid tomatoes. You’ll be glad you did.
- Restaurant sized tortilla chips
- Shredded cooked chicken chopped
- Sun gold tomatoes (or other gold/orange tomatoes) cut into fourths
- Jalapeno peppers finely chopped
- Red onion finely chopped
- Red tomato finely chopped
- Shredded cheese - Cheddar, Mexican blend
- Toppings as desired such as diced avocado, sour cream, chopped olives
- Saute chicken with a little olive oil and taco seasoning. A mix of cumin, oregano, garlic, onion and paprika works well in a pinch. Set aside
- Lay your chips out on a cookie sheet.
- Top with chicken, followed by peppers, tomatoes, and onions.
- Add cheese and place under broiler for 2-5 minutes.
- Remove from oven and add additional toppings such as sour cream, olives, gaucamole or diced avocados.