Jerri Green serves up a patriotic snack for vegetarians and carnivores alike.
By Jerri Green
It is the Fourth of July and in honor of this holiday I am bringing you a crowd-pleaser that is both tasty and patriotic. I came up with this idea when called upon to bring something to my dad’s house for the Fourth. Now, you should know my father’s house is heaven for the carnivore. There is an unlimited amount of meat on any occasion, but especially on this day. My dad grills slab after slab of ribs. And everyone there eats it – everyone except me. So, when asked to bring a dish I needed something that I, the lone vegetarian, could eat but that the carnivore and my meat loving family wouldn’t turn their noses up at. So, I decided to make red, white, and blue nachos. 
red, white, and blue nachos
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Celebrate Independence Day with these festive red, white, and blue nachos, a delicious and patriotic snack that satisfies both vegetarians and meat lovers.
Ingredients
- 1 bag of blue corn chips
- 1 block of pepper jack cheese, grated
- 2 cans of vegetarian chili or the following:
- 1 can of organic red kidney beans, drained
- 1 can of organic white beans, drained
- 1 can of diced tomatoes
- 1 package of soy crumbles
- Olive oil
- Salt and pepper to taste
Instructions
- If not using canned vegetarian chili, start by making your own. Heat a bit of olive oil in a large pot over medium heat.
- Add the soy crumbles to the pot and cook on low heat until heated through.
- Stir in the can of diced tomatoes with their juices, red kidney beans, and white beans. Season with salt and pepper to taste.
- Simmer the chili mixture for about 20-25 minutes, stirring occasionally, until it thickens slightly.
- Preheat your oven to 350°F (175°C).
- Spread the blue corn chips evenly on a large baking sheet or oven-safe platter.
- Pour the prepared or canned vegetarian chili evenly over the chips.
- Sprinkle the grated pepper jack cheese generously over the top.
- Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and serve immediately, optionally garnished with fresh cilantro or sliced jalapeños.
Notes
These nachos are perfect for a Fourth of July celebration or any patriotic event. You can prepare the chili in advance and store it in the fridge for up to 3 days. For a spicier version, add diced jalapeños to the chili or as a topping. If you prefer, substitute pepper jack cheese with cheddar or Monterey Jack.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5 grams
- Sodium: 800 mg
- Fat: 20 grams
- Carbohydrates: 50 grams
- Fiber: 10 grams
- Protein: 20 grams
- Cholesterol: 25 mg
Tada – holiday themed nachos! It was fantastic (and I didn’t have to tell anyone it was a vegetarian dish). So, if you are a meat eater or a vegetarian, try out this twist. It is a good idea for kids and adults alike on this special day, or any day for that matter. Happy Fourth of July everyone!
Great idea! Love using the blue corn chips so it’s red, white, and blue – fantastic! Wonderful color. :)
this is heavenly!