I’m a huge fan of Mexican food and one afternoon I decided to up my rice cake A-game and conjured up these AMAZING nacho-style rice cakes for my husband and he was more than happy! I’m vegan so mine would be plant-based. As always, I like to share diverse dishes here to reflect what all the family like to eat.
For him I opted for gluten-free rice cakes and topped them with salsa, guacamole, soured cream, cheese, jalapeños and chives.
These make the perfect mid-afternoon snack or add a small bowl of tortilla chips (which are naturally gluten-free as they’re made with corn not wheat flour but check the packet) for a more filling lunch dish.
Gluten-Free Nacho Style Rice Cakes
Ingredients (makes 12 rice cakes)
12 Gluten Free Rice Cakes
200g tub tomato salsa
200g tub guacamole
150ml tub soured cream
Handful grated cheddar cheese
Handful Pickled Jalapeños
Chives, chopped finely
40g tortilla chips
Top each rice cake with a spoonful of salsa and guacamole, spreading it over the base of the rice cake
Add a small spoonful of soured cream, top with a sprinkling of cheese, chives and a Jalapeño pepper