Jackfruit Nachos



I have a confession I love nachos. Once I start eating nachos, I can't stop. There's something about melted gooey cheese draped over crisp salty tortilla chips dredged in a meaty topping with a sprinkle of who knows what else. As yummy as this sounds, I generally keep away for all of the reasons that I described. So I decided to lighten it up a bit, and I'm glad I did. I replaced the meat with filling from my Jackfruit Tacos, added some beans, and replaced the sour cream with lightened avocado crema. They were so delicious. Even my meat-eating family of men thought they were (surprisingly) awesome. These nachos are a winner and perfect for Meatless Monday!



Ingredients for Jackfruit Nachos:


Nachos:

1-2 cups of taco filling

3 or more cups of cheddar or Monterey Jack or a combination of both

1 can black beans, rinsed and drained

1 bag tortilla chips

Garnish with Avocado Crema, red onions, sliced radishes, and sliced jalapenos


Taco Filling:

This recipe make more than is needed for the nachos. Save some for the next day for tacos.

20 ounce can of green Jackfruit in brine, rinsed and drained

1 tablespoon olive oil

1/2 cup chopped onions

2 cloves garlic, minced

1 8-ounce can tomato sauce

2 canned chipotle peppers, chopped

1/2 teaspoon dried oregano

1/2 teaspoon smoked paprika

1/4 teaspoon cumin

1/4 teaspoon salt

Avocado Crema:

1 ripe avocado

1/4 cup of Greek yogurt

3 teaspoons lime juice

2-3 tablespoons of water

kosher salt

Time Saving Tip: The filling can be made a few hours before serving. If you have tacos one night, you can even use the leftover filling the next day for nachos.


Let's see what we need.

Now let's get cooking!




Add the ingredients for the Avocado Crema to a small food processor and whiz until smooth. Season with salt and set aside. Feel free to add a little water if you would like this to be thinner.





Rinse and drain the fruit and then tear into smaller pieces; set aside.


Saute the oil, chopped onion, oregano, salt, and cumin a few minutes, then add the garlic and stir. Pour in the sauce, chopped peppers and paprika, and 1/4 cup of water. Simmer a few minutes until the mixture has thickened.


Transfer the mixture to a small food processor and process until smooth.


Return the sauce to the pan and add the fruit. Stir to combine and heat thoroughly. If the mixture seems too thick, add a tablespoon or two more water. Now you're ready to make the nachos.


I loaded a 10 inch cast iron skillet with a few large handfuls, about half of the bag, of chips and then sprinkled half of the cheese all over and topped with some of the filling. I topped with more chips, the rest of the cheese taco filling, and beans I popped the pan in a preheated 400-degree oven. Once the cheese melted, I garnished it with sliced radishes, cilantro, jalapeno slices, and drizzled the Avocado Crema all over.


They're ready! Jackfruit Nachos are are just as delicious as the tacos. They have a little heat, and the chipotle flavoring is smoky and so good. The fruit has a great texture, so they are the perfect meat substitute and a bit lighter. These nachos are a great snack or even a light meal.


Enjoy!


Jackfruit Nachos:


Nachos:

  • 1-2 cups of taco filling

  • 3 or more cups of cheddar or Monterey Jack or a combination of both

  • 1 can black beans, rinsed and drained

  • 1 bag tortilla chips

  • Garnish with Avocado Crema, red onions, sliced radishes, and sliced jalapenos


Taco Filling:

  • This recipe make more than is needed for the nachos. Save some for the next day for tacos.

  • 20 ounce can of green Jackfruit in brine, rinsed and drained

  • 1 tablespoon olive oil

  • 1/2 cup chopped onions

  • 2 cloves garlic, minced

  • 1 8-ounce can tomato sauce

  • 2 canned chipotle peppers, chopped

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon smoked paprika

  • 1/4 teaspoon cumin

  • 1/4 teaspoon salt

Avocado Crema:

  • 1 ripe avocado

  • 1/4 cup of Greek yogurt

  • 3 teaspoons lime juice

  • 2-3 tablespoons of water

  • kosher salt

  • Add the ingredients for the Avocado Crema to a small food processor and whiz until smooth. Season with salt and set aside. Feel free to add a little water if you would like this to be thinner. Rinse and drain the fruit and then tear into smaller pieces; set aside.

  • Saute the oil, chopped onion, oregano, salt, and cumin a few minutes, then add the garlic and stir. Pour in the sauce, chopped peppers and paprika, and 1/4 cup of water. Simmer a few minutes until the mixture has thickened.

  • Transfer the mixture to a small food processor and process until smooth.

  • Return the sauce to the pan and add the fruit. Stir to combine and heat thoroughly. If the mixture seems too thick, add a tablespoon or two more water. Now you're ready to make the nachos.

  • I loaded a 10 inch cast iron skillet with a few large handfuls, about half of the bag, of chips and then sprinkled half of the cheese all over and topped with some of the filling. I topped with more chips, the rest of the cheese taco filling, and beans I popped the pan in a preheated 400-degree oven. Once the cheese melted, I garnished it with sliced radishes, cilantro, jalapeno slices, and drizzled the Avocado Crema all over.

  • Time Saving Tip: The filling can be made a few hours before serving. If you have tacos one night, you can even use the leftover filling the next day for nachos.


2018 Cranberry Walk