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
Scale
- 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