Loaded Nachos with Roasted Jalapeños and Mushrooms

Our foodie friend Erin Ireland shared this loaded nachos recipe, perfect for summertime snacking. It’s easy to create and easier to share – so next time you’ve got some friends coming for a fiesta, whip up this treat in no time!

  • Serves 2-4
  • 5 mins prep, 30 mins cook 35 mins total

Ingredients:

  • 1 large head of cauliflower, or two small (chopped into small florets, divided)
  • 1 pound mushrooms (any kind will do) (sliced)
  • 4-5 jalapenos (sliced) or ¾ c. pickled jalapenos
  • 1 teaspoon chili powder
  • Olive oil
  • Sea salt
  • ½ c. onion (chopped)
  • 1 ½ c. almond milk
  • 1-2 tbsp arrowroot powder (or cornstarch) + 1-2 tbsp water
  • 1 cup white cheese of your choice
  • 2 scallions, thinly sliced
  • ½ c. sliced black olives
  • 1 bag Que Pasa’s organic black bean tortilla chips (Available in US from September)
  • 1 bag Que Pasa’s organic corn tortilla chips
  • 1 jar Que Pasa’s organic chipotle salsa

Directions:

  1. Preheat oven to 425 degrees. Toss half your cauliflower florets with olive oil and salt and spread out on parchment lined baking sheet. On a separate baking sheet toss your mushrooms and jalapenos with more olive oil and salt. Roast for 30 minutes or until golden brown.
  2. In a medium pot, add onion, the remaining cauliflower and almond milk – bring to a simmer. Cook until cauliflower is tender.
  3. Transfer this mixture to a high-powered blender and puree until smooth. Return to pot and stir in your cheese.
  4. In a separate small bowl, stir together arrowroot powder and water to create a thickening paste. Stir this into your pot, as well.
  5. To assemble, spread Que Pasa tortilla chips onto a platter or cutting board (heat in the oven, if you wish) and top with your creamy ‘queso’ sauce, roasted veggies, olives and scallions. Serve with Que Pasa Chipotle Salsa.