Loaded Nachos
Loaded nachos are the ultimate game-day appetizer for sharing with family and friends. These crispy oil-free corn tortillas are piled high with veggies and vegan nacho sauce. And best of all, you can customize this recipe with all your favorite toppings.
Prep time: 20 minutes
Cook time: 10 minutes
Serves: 4
Baked Tortillas
- 12 small corn tortillas
- 2 tablespoons lime juice (optional)
- 1 teaspoon chili powder (optional)
- Salt to taste
- 1 package Cheese Starter Pack
- 2 cups water
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1 (4-ounce) can diced green chiles, drained
- 1-2 jalapeños, thinly sliced (if you prefer less heat, remove the ribs and seeds)
- 1 avocado, diced
- 1 red onion, finely diced
- ½ cup chopped cilantro
- 1 cup salsa
- 2-3 limes, sliced
Directions
- Baked Tortillas: Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper or a silicone mat.
- In a small bowl, whisk together the lime juice, chili powder, and salt. Brush each tortilla on both sides with the mixture. Cut each tortilla into 8 wedges and arrange the wedges on the lined baking sheet.
- Bake for 6-8 minutes or until crispy and slightly golden around the edges. Keep an eye on the tortilla chips as they can burn very quickly.
- Vegan Nacho Sauce: Place the contents of the Cheese Starter Pack, water, cumin, and chili powder into a high-speed blender and blend until smooth and creamy. Transfer the cheese sauce to a saucepan over medium-high heat and whisk until thickened. Add the diced green chiles.
- Assembly with Toppings: Place the tortilla chips on a large plate or platter, pour nacho sauce over the top, and finish with your favorite toppings.
Hints
- You can add so many other toppings to the mix. Try adding corn, green onions, vegan sour cream or yogurt, black beans, pinto beans, pickled jalapeños, black olives, and guacamole.
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