Meatless Macho Nachos
Get the fiesta started with our favorite Mexican and Mexican-American inspired recipes!
Meatless Nacho Ingredients:
Ingredients
- Canola Oil for Frying
- 30 Corn Tortillas, cut into triangles (or sub for Tortilla Chips)
Cheese Sauce, as needed (recipe follows)
- 1 package Melissa’s Soy Taco
- 2 Roma Tomatoes, diced
- 1/3 cup Red Onion, diced small
- 1/2 cup Sliced Black Olives
- 1/3 cup Pickled Jalapeño Peppers, sliced
- 1/2 cup Green Onions, ends trimmed, white and pale green parts, sliced
- 1/2 cup Fresh Cilantro, chopped
Cheese Sauce
- 6 tablespoons Unsalted Butter
- 4 tablespoons All-Purpose Flour
- 2 cups Whole Milk
- 2 cups Sharp Cheddar Cheese, shredded
- 1/8 teaspoon Kosher Salt
Meatless Macho Nachos
Get the fiesta started with our favorite Mexican and Mexican-American inspired recipes! Meatless Nachos are a great way to get the party started.
Ingredients
Chips
- Canola Oil for Frying
- 30 Corn Tortillas cut into triangles
Cheese Sauce, as needed (recipe follows)
- 1 package Melissa’s Soy Taco
- 2 Roma Tomatoes diced
- 1/3 cup Red Onion diced small
- 1/2 cup Sliced Black Olives
- 1/3 cup Pickled Jalapeño Peppers sliced
- 1/2 cup Green Onions ends trimmed, white and pale green parts, sliced
- 1/2 cup Fresh Cilantro chopped
Cheese Sauce
- 6 tablespoons Unsalted Butter
- 4 tablespoons All-Purpose Flour
- 2 cups Whole Milk
- 2 cups Sharp Cheddar Cheese shredded
- 1/8 teaspoon Kosher Salt
Instructions
- Heat the oil to 350ºF.
- Carefully add the tortillas, in batches, into the hot oil and fry until golden brown. Drain them on paper towels. Season with salt right after you pull them from the oil.
- Heat the soy taco according to the package instructions.
- Assemble the nacho as follows…
- A layer of chips
- A drizzle of the cheese sauce
- The soy taco
- A sprinkle of the tomato
- The red onion
- The olives
- The jalapeños
- The green onions
- Finish with the cilantro
- Serve with guacamole and sour cream. Enjoy!
Cheese Sauce
- In a saucepan, melt the butter and stir in the flour. Stir constantly until it just begins to turn light golden brown. Stir in the milk and bring to a simmer. Stir in the cheese and salt. Continue stirring until the cheese is completely melted. Remove from the heat.
