Loaded Cheesy Pretzel Nachos

Loaded Cheesy Pretzel Nachos | gimmesomeoven.com

The pretzel nacho love continues!  After sharing this yummy sweet version of pretzel nachos, it only seemed right to follow it up with a savory classic — Loaded Cheesy Pretzel Nachos.

These are basically all of the goodness of loaded baked nachos, with tons of ooey gooey melted cheese, tomatoes (or salsa), avocados, onions, fresh cilantro, and whatever other favorite toppings you might want to throw in.  But instead of making them with tortilla chips, try subbing in these Pretzel Crisps instead.  I absolutely loved how they came together!

I mean, it shouldn’t come as such a surprise to me.  I have always been a fan of anything pretzel-ish dipped in cheese.  But I loved how well the pretzels paired with all of the other ingredients.  And true to their name, they stayed crispy and were the perfect dippers for all of the nacho-y goodness.

So for your next game day, or just whenever you might be craving nachos, give these loaded cheesy pretzel nachos a try and give your friends a fun surprise when they go in for a bite!

Loaded Cheesy Pretzel Nachos | gimmesomeoven.com

Loaded Cheesy Pretzel Nachos

Bring out all of your favorite cheese nacho toppings to make these loaded pretzel nachos!


  • 1 bag Original Pretzel Crisps
  • 3 cups shredded cheddar cheese
  • 1 cup chopped tomatoes
  • 1 avocado, pitted and sliced into 1/2-inch pieces
  • 1/2 cup chopped red onion
  • 1/2 cup chopped fresh cilantro
  • 2 green onions, thinly sliced
  • 2 limes, for garnish
  • (optional additional toppings: beans (black, pinto, or refried), sour cream, shredded lettuce, salsa, black olives, or whatever else you might like on your nachos)


Preheat oven to 375 degrees F.

In a large bowl, combine Pretzel Crisps, 2 cups shredded cheese, and tomatoes. Gently toss to combine.

Place mixture in a baking dish, giving ingredients a light toss so that they do not lay flat. Then sprinkle with the remaining 1 cup shredded cheese. Bake for about 5-10 minutes, or until the cheese is melted. Remove from oven, then immediately sprinkle with remaining ingredients.

Serve warm, garnished with limes.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Loaded Cheesy Pretzel Nachos | gimmesomeoven.com

Loaded Cheesy Pretzel Nachos | gimmesomeoven.com

Leave a Comment:


  1. Katrina @ Warm Vanilla Sugar — March 15, 2013 @ 7:13 am (#)

    Heck yes! I want to take a dive in that goodness!

  2. Cassie | Bake Your Day — March 15, 2013 @ 8:04 am (#)

    I could eat this for a meal. So fun!

  3. Meagan @ A Zesty Bite — March 15, 2013 @ 9:07 am (#)

    Ahh pretzels crisps with nacho toppings – absolute genius.

  4. carrian — March 15, 2013 @ 9:32 am (#)

    HOLY GUACAMOLE! That looks delicious!!! I love that they stay crispy too!

  5. Marie @ Little Kitchie — March 15, 2013 @ 9:34 am (#)

    I am LOVING these pretzel nachos!!! Making the chocolate ones from the other day with some of my students next week! These, I think I will just keep for myself ;)

  6. Donna @ The Slow Roasted Italian — March 15, 2013 @ 9:54 am (#)

    Wow! Love these. I have never made nachos with the pretzel crisps. They sound and look amazing.

  7. Karly — March 15, 2013 @ 10:00 am (#)

    I am not even kidding when I tell you that you are my favorite person ever. Pretzel nachos? My word.

  8. Ali's Mom — March 15, 2013 @ 10:19 am (#)

    nice hand model!

  9. Laura (Tutti Dolci) — March 15, 2013 @ 10:48 am (#)

    I want to reach through my screen and try these… they look incredible, Ali!

  10. Rachel @ Baked by Rachel — March 15, 2013 @ 2:00 pm (#)

    I need to try those pretzels sometime! They always eye me at the store – taunting me really lol

  11. Kelly — March 15, 2013 @ 2:14 pm (#)

    Yes please, this looks amazing!! Love the addition of avocado :)

  12. Allison — March 16, 2013 @ 12:54 pm (#)

    Holy crap! I am so excited about these! I think I’m going to whip up my own variation that will fit the Weight Watchers points system (although these probably aren’t that bad as is). I think maybe I’ll use reduced fat Mexican cheese, half the avocado, and make the whole thing in a single serving size. If I do, I’ll be sure to link you to it! Thanks for the great recipe!

  13. Stephanie @ Eat. Drink. Love. — March 17, 2013 @ 12:21 am (#)

    Love, love, love this! Such a great idea and I love how colorful this is!

  14. Robyn Stone | Add a Pinch — March 17, 2013 @ 6:36 am (#)

    Ali, this dish looks so colorful and delicious with all those pretty veggies!!! I’m sure the cheese takes this over the top of yumminess!!! xoxo

  15. Miss @ Miss in the Kitchen — March 17, 2013 @ 7:47 pm (#)

    So clever to use the pretzel chips, my boys would love it!

  16. Dana — March 17, 2013 @ 9:27 pm (#)

    I love Pretzel Crisps. This is such an interesting way to use them! It looks so Springy and fresh, too. Yum!

  17. Chung-Ah | Damn Delicious — March 18, 2013 @ 3:08 am (#)

    Love, love, LOVE this! I could seriously snack on this all day!

  18. Paula - bell'alimento — March 18, 2013 @ 8:36 am (#)

    Oh my goodness girl. Want this now.

  19. Marly — March 18, 2013 @ 11:44 am (#)

    I love these fresh ingredients on your nachos. I would love to give this a vegan spin – the only thing I’d have to change out would be the vegan cheese. Thanks for such an inspiring post!

  20. Heather | Farmgirl Gourmet — March 18, 2013 @ 1:27 pm (#)

    How fun…I am currently obsessed with the pretzel thins…and this is going to make them LOADS better. Great recipe Ali!

  21. Angie — March 18, 2013 @ 4:27 pm (#)

    Wish I had a big bowl of these right now, I’m starving!

  22. Ibbs — March 19, 2013 @ 11:32 am (#)

    Oh goodness gracious me!!!
    These look AMAZING, so fresh and colourful and such a great take on regular nachos!!!
    Added to my meal plan this week :)
    Thank youuuuuu!

  23. Brenda @ a farmgirl's dabbles — March 20, 2013 @ 9:56 am (#)

    Super fun snack, I love the colors and flavors with the salty pretzels!

  24. Shaina — March 22, 2013 @ 9:56 pm (#)

    These are gorgeous!


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