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Jackfruit Nachos by Tess Challis

 

Jackfruit Nachos by Tess Challis

We welcome one of our favorite recipe contributors, Tess Challis, back to the blog to share her jackfruit nachos recipe with all of you. Savory shredded jackfruit and a zippy cheese sauce meet crunchy tortilla chips and fresh veggies for an easy and satisfying nacho recipe. Be sure to check out our previous posts with recipes by Tess, and learn more about her and her delicious recipes at tesschallis.com

 

Servings: Makes 2 large (dinner size) servings of nachos; GF/Blue

Jackfruit

  • 20 oz. can jackfruit, drained
  • ¼ cup EACH: BBQ sauce and water
  • 2 tablespoons tamari, shoyu, or soy sauce
  • 1 tablespoon fresh lemon juice
  • 4 large cloves garlic, minced or pressed
  • 1 teaspoon onion granules
  • 1/8 teaspoon cayenne powder

Nacho Cheesy Sauce

  • 1 cup raw cashews*
  • 8 oz. roasted red peppers, drained (if in a jar)
  • ½ cup nutritional yeast
  • ¼ cup plus 2 tablespoons fresh lemon juice
  • 6 medium-large cloves garlic, peeled
  • ¼ cup water
  • 2 teaspoons granulated onion
  • 1 ½ teaspoons sea salt

Toppings

  • Two medium tomatoes, chopped
  • ½ cup EACH: chopped cilantro and minced red onions
  • Optional, for kick: 2 jalapenos, thinly sliced
  • Optional, for avocado love: 1 avocado, chopped or fancifully sliced

Chip Situation

  • Tortilla chips of your choice OR:
  • 8 sprouted corn tortillas, cut into fourths
  • Coconut oil spray

Instructions

  1. For the jackfruit: Place all of the ingredients in a large skillet (I use a nonstick, as there’s no oil in this recipe) over high heat. Stir well and break up the jackfruit a bit with your spatula. Once the mixture boils, reduce heat to low. Continue to cook, stirring often (and breaking up the jackfruit as you stir), for about 20 minutes, or until all of the liquid has been absorbed. Set aside.
  2. For the cheesy sauce: Blend the Nacho Cheesy Sauce ingredients in a blender until velvety smooth. *NOTE: If you don’t have a high-speed blender, you’ll first need to soak the cashews for a few hours in the water and lemon juice to soften them.
  3. For the chips: If you’re using store-bought chips, skip this section because you’re on easy street at this point. If you want to make super healthy chips, do the following: Lightly spray the cut tortillas with the oil. At 400 degrees, air-fry or bake in a single layer on a cookie sheet until lightly browned (this usually takes about 10 minutes, but really varies with different ovens). Remove from heat and allow to sit at room temperature for a few minutes to crisp up.
  4. To assemble: Place the chips on plates, and then evenly top with the jackfruit, cheesy sauce, tomatoes, cilantro, red onion – and jalapeno and avocado if using.

Enjoy!

 

Anna’s Tip: Use leftover Nacho Cheesy Sauce to make a super creamy and flavourful mac n’ cheese sauce.

Mac N Cheese by Anna Pelzer

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