Oh, how I absolutely adore creating culinary delights for my nearest and dearest! There’s just something so gratifying about watching everyone’s faces light up as they take that first bite, and you know what they say: the way to anyone’s heart is through their stomach. Well, one of my all-time favorite dishes to whip up when I’ve got friends and family over is a good ol’ plate of loaded nachos.
Now you might be thinking, Nachos? Isn’t that just junk food? But let me stop you right there – this dish is as fresh and healthy as they come, built from the ground up with the finest, most nutritious ingredients.
First thing’s first, you’ve gotta pick the right chips. Sure, you could reach for a greasy bag of off-the-shelf tortilla chips, but why not get your hands dirty and make your own? All you need is a pack of whole-grain, sprouted corn tortillas, a little oil, and a hot oven. Before you know it, you’ll have the crispiest, most satisfying foundation for your nacho masterpiece. Just remember to keep an eye on them while they’re baking, lest they get a wee bit too crispy – if you catch my drift!
Next up, we’re talking toppings. And not just any toppings – we’re talking fresh, vibrant, veggie-packed goodness: think succulent cherry tomatoes, tangy spring onions, and fiber-rich black beans. And let’s not forget about the pièce de résistance: creamy, luscious avocado. Arrange these beauties atop your homemade chips and you’re well on your way to nacho nirvana.
But wait, there’s more! No nacho platter would be complete without a generous drizzle of sauce. Now, you could take the easy route and cover everything in melted cheese, but where’s the fun in that? Nah, for my nachos, I like to whip up a tangy, spicy, oh-so-tempting cashew queso that’ll have everyone begging for seconds.
Voilà! There you have it, folks, a plateful of nachos that’ll wow your friends, nourish your loved ones, and leave your appetite more than satisfied. Trust me, you simply won’t be able to get enough!
Sensational Loaded Nachos Recipe:
Homemade tortilla chips:
- Preheat oven to 350°F (180°C).
- Cut whole-grain, sprouted corn tortillas into triangles.
- Lightly coat tortilla triangles with oil (olive or vegetable).
- Place tortilla triangles on a baking sheet in a single layer.
- Bake for 10-12 minutes, flipping halfway, until chips are crispy and golden brown.
- Allow chips to cool slightly before assembling nachos.
Toppings:
- 1 cup cherry tomatoes, halved.
- 1/2 cup spring onions, thinly sliced.
- 1 can black beans, drained and rinsed.
- 1 large avocado, sliced or diced.
- Optional extras: jalapeños, sliced olives, roasted corn, etc.
Spicy cashew queso:
- 1 cup raw cashews, soaked for 2 hours and drained.
- 1/2 cup water.
- 1/4 cup nutritional yeast.
- 1/4 cup diced tomatoes.
- 1 tablespoon lemon juice.
- 1 teaspoon cumin.
- 1/2 teaspoon smoked paprika.
- 1/2 teaspoon garlic powder.
- 1/2 teaspoon onion powder.
- 1/2 teaspoon chili powder.
- Salt and pepper to taste.
- Blend all ingredients in a high-speed blender until smooth and creamy. Adjust consistency with additional water if needed.
Assembly:
- Arrange homemade tortilla chips on a large platter.
- Scatter toppings evenly over chips.
- Drizzle spicy cashew queso over the nachos.
- Optional garnishes: chopped cilantro, a dollop of Greek yogurt, or a squeeze of lime.
- Serve immediately and enjoy!
Tip: Get creative with additional toppings and sauces based on personal preferences and dietary needs.
That was fresh!
