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Urban Ground Market, V9B 064, Victoria BC 131 Presley Place
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Nacho Weekend! #cheatday

Loaded Nachos with Roasted Jalapeños and Mushrooms

Serves 2-4

Our foodie friend Erin Ireland shared this loaded nachos recipe, perfect for summertime snacking. It’s easy to create and easier to share – so next time you’ve got some friends coming for a fiesta, whip up this treat in no time!

Ingredients:

  • 1 large head of cauliflower, or two small (chopped into small florets, divided)
  • 1 pound mushrooms (any kind will do) (sliced)
  • 4-5 jalapenos (sliced) or ¾ c. pickled jalapenos
  • 1 teaspoon chili powder
  • Olive oil
  • Sea salt
  • ½ c. onion (chopped)
  • 1 1/2 c. almond milk
  • 1-2 tbsp arrowroot powder (or cornstach) + 1-2 tbsp water
  • 1 cup white cheese of your choice
  • 2 scallions, thinly sliced
  • ½ c. sliced black olives
  • 1 bag Que Pasa’s organic black bean tortilla chips
  • 1 bag Que Pasa’s organic corn tortilla chips
  • 1 jar Que Pasa’s organic chipotle salsa

Directions:

1. Preheat oven to 425 degrees. Toss half your cauliflower florets with olive oil and salt and spread out on parchment lined baking sheet. On a separate baking sheet toss your mushrooms and jalapenos with more olive oil and salt. Roast for 30 minutes or until golden brown.

2. In a medium pot, add onion, the remaining cauliflower and almond milk – bring to a simmer. Cook until cauliflower is tender.

3. Transfer this mixture to a high-powered blender and puree until smooth. Return to pot and stir in your cheese.

4. In a separate small bowl, stir together arrowroot powder and water to create a thickening paste. Stir this into your pot, as well.

5. To assemble, spread Que Pasa tortilla chips onto a platter or cutting board (heat in the oven, if you wish) and top with your creamy ‘queso’ sauce, roasted veggies, olives and scallions. Serve with Que Pasa Chipotle Salsa.

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