Vegetarian Nachos Recipe made in mini skillet. Quick, simple and very easy to make. Added mangoes to make it sweet and spicy. Ready in less than 30 minutes
Vegetarian Nachos is not an oxymoron!
Many of my meat eating friends have always mentioned that veggie burgers and veggie nachos don’t have a place in this universe.
I have proved them wrong, time and again, yet, they refuse to accept it. Now, I am in the market for new friends, preferably vegetarian.
Here is a vegetarian nachos recipe that all meat eaters can get behind. The recipe is about comfort food and it is about Cinco de Mayo!
Years ago, the best vegetarian nachos I had were in a hole-in-the-wall restaurant in Manhattan. They put mangoes in their nachos and that blew my mind! They also had a Pico de Gallo made from pineapples and tomatoes.
Since then, I have been bitten by the Nachos Bug!
Side note – I also have a very different type of vegan nachos, in case you are interested.
For my blog, I wanted to pay homage to that hole-in-the-wall restaurant where I first fell in love with beans and cheese. What better time to pay homage to it than on Cinco de Mayo?
Yes, I can appreciate the underlying irony.
Nachos are an Americanized Mexican dish and Cinco de Mayo is an Americanized Mexican Holiday.
Regardless of its origins, I can’t help getting caught up in the spirit of Cinco de Mayo.
Some days, I like to browse the clearance section of Target and get lucky once in a while. I found these tiny cast iron skillets for only $2!
They are perfect for individual vegetarian nachos. This will work great as an appetizer for my Cinco de Mayo guests and also have a portion control factor to them.
Add Margaritas and you have the formula for a great party.
Mangoes make this recipe. Guests are not expecting a layer of sweetness to go along with the spiciness of the nachos, but, they are delighted when they first bite into it.
If you don’t have fresh mangoes, you can substitute Pineapples. Canned pineapple will work if you can’t get fresh pineapple
If you are looking to make a healthy vegetarian nachos recipe, skip the cheese in my recipe and use low fat nachos. Also, you can use the Greek yogurt dip recipe from Food.com instead of the sour cream dip.
A while back, I had made 5 tomato salsa which would go GREAT with recipe. Prepare the recipe as described below and top it with the 5 tomato salsa or use it as a dip. You can also serve it with my apple salsa verde.
What is your favorite Cinco de Mayo dish?
Recipe Details (Makes 2 portions of Vegetarian Nachos)
* Bring refrigerated toppings to room temperature before piling them onto the warm chips. * To prevent the chips from getting soggy, sprinkle grated or crumbled cheese on top and bake them in the oven for a few minutes. When melted, the cheese will act as a buffer between the chips and toppings.
Limiting the number of ingredients baked with the chips is the key to crispiness. Top chips with no more than two or three toppings. Choose from items such as black beans, refried beans, chopped grilled chicken, seasoned ground beef (browned and drained), or chopped jalapenos.
Sharp cheddar gets my vote for nacho cheese. It melts smoothly without being stringy, while having a nice flavorful punch. You can use mild or medium cheddar if you prefer, but the flavor will be a bit blander. Monterey jack and pepper jack also melt really well into sauces and make a great white nacho cheese sauce.
To achieve this, put one layer of chips on a baking sheet, then cover with cheese and toppings. Repeat until you've used everything up so that every bite is the same from beginning to end. Sprinkle on fresh toppings like cilantro, scallions, tomatoes, and pickled jalapenos on after the nachos come out of the oven.
Place tortilla chips in a single layer onto the prepared baking sheet. Top with ground beef mixture, black beans, corn and cheeses. Place into oven and bake until heated through and the cheeses have melted, about 5-6 minutes. Serve immediately, topped with tomato, onion, jalapeno, sour cream and cilantro.
Best Tortilla Chips for Nachos: Santitas Tortilla Triangles
These chips don't have a ton of flavor on their own, but the crispness and sturdiness of these chips make them the perfect vehicle for carrying hefty dips or nachos loaded with all of the toppings you enjoy.
As many as you like. I usually have one layer of chips, then cheese, more chips, meat of choice, choped tomatoes, onion, cliantro, salsa and sour cream. How do you make nachos that stay nice and crunchy while you're eating them? Pretty much every single item in your nacho toppings will have some degree of moisture.
Nachos can rightly be called a tex-mex dish. In Mexico people do indeed eat chips made from stale tortillas (called totopos), as a side dish with fried beans for example, or as a snack with a few jalapeno peppers and some Mexican cheese on the side (never on top).
It will only take about 5 to 10 minutes, so don't go too far! Don't add the cold/fresh toppings until AFTER the nachos come out of the oven. Add the toppings RIGHT before serving so the chips don't get soggy, especially with toppings like sour cream, salsa, and tomatoes.
Be sure to add a layer of aluminum foil or parchment paper to the bottom of your baking sheet before assembling the nachos. This will make clean up easy and prevent the nachos from sticking.
To make sure every chip is covered in cheese, lay down the cheese on the chips first. The cheese will serve as a blanket, protecting the chips from liquidy, sog-inducing toppings.
It will only take about 5 to 10 minutes, so don't go too far! Don't add the cold/fresh toppings until AFTER the nachos come out of the oven. Add the toppings RIGHT before serving so the chips don't get soggy, especially with toppings like sour cream, salsa, and tomatoes.
Introduction: My name is Kerri Lueilwitz, I am a courageous, gentle, quaint, thankful, outstanding, brave, vast person who loves writing and wants to share my knowledge and understanding with you.
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