Skip to Content

Tostone Nachos

Feast on tostone nachos using fried plantains instead of chips! Topped with ground beef picadillo, lots of cheese and avocado, this appetizer is good to the last bite!

Sheet pan of tostone nachos layered with cheese, picadillo and avocado

I just found my new favorite snack, but I’m not sure what to call them.

Tostones nachos?  Nachos de tostones? Tostonachos?

I don’t know, but they will definitely be on the menu for the Super Bowl and any other time I need an appetizer!

Picture of hand pulling one tostone nacho away from the others

Ingredients for Tostone Nachos

Let me just say that you can use whatever toppings you like. Please use my recipe to spark ideas you would enjoy eating!

Pan of tostone nachos layered with ground beef, cheese, avocado and mayoketchup

Tostones – I have a detailed Puerto Rican tostones recipe posted here. If scaling this recipe up or down, figure at least 1 plantain per person.

To make this quick and easy, you can use plantain chips from the grocery store instead of tostones.

You can also find frozen tostones at many stores or Hispanic supermarkets. Goya brand makes some!

I’ve also frozen homemade tostones myself. Next time you make a batch cook up extra and freeze so you can pull them out at a moment’s notice.

Layer of tostones on cookie sheet for tostone nachos

Picadillo – you can find my ground beef Puerto Rican picadillo recipe here.

This is another recipe that I make extra and freeze for days when I don’t feel like cooking!

You can use a different meat as well. Leftover pernil would be sooo good!

Layers of tostones, cheese and picadillo on cookie sheet for tostone nachos

Cheese – I used white American cheese since it is nice and melty.

You can use whatever cheese you like or a mix of cheeses.

Cheddar, Monterrey Jack, gouda or mozzarella would all be really good!

You can also use a nacho cheese sauce such as Cheez Whiz.

Overhead shot of tostone nachos layered with cheese, picadillo and avocado

Avocado – I wanted a really fresh topping and this avocado hit the spot!

Other topping ideas:

  • Hot peppers
  • Black, red or pink beans
  • Guacamole
  • Lettuce
  • Tomato
  • Cilantro

What toppings do you think would be good? I’d love to hear your ideas in a comment below!

Sheet pan of tostone nachos layered with cheese, picadillo and avocado

Tostone Nachos

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Tostone Nachos - beef and cheese nachos get an upgrade by using crispy fried plantains instead of tortilla chips!

Ingredients

Instructions

  1. Preheat oven to 400°F. Grease a large cookie sheet with nonstick spray.
  2. Add the tostones to the cookie sheet in a single layer.
  3. Top with half the cheese, picadillo and then the rest of the cheese.
  4. Bake for about 10 minutes or until cheese is melted. Top with avocado and serve immediately.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 279Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 45mgSodium: 252mgCarbohydrates: 10gFiber: 4gSugar: 3gProtein: 13g

Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results.

Did you make this recipe?

Leave a comment below! Or tag @kitchengidget on Instagram with the hashtag #kitchengidget

Freshly baked tray of cinnamon biscuits with crunchy sugar topping
Cinnamon Biscuits
← Read Last Post
White plate piled with Puerto Rican sandwiches de mezcla
Sandwich de Mezcla
Read Next Post →

Helen

Wednesday 22nd of January 2020

I covered my tostones nachos with left over shredded Pernil. Topped it with shredded pepper jack cheese and a cilantro, diced tomato and garlic pesto.