Happy (belated) Cinco de Mayo everyone!

For those who don’t know, the holiday of Cinco de Mayo commemorates the Mexican victory at the battle of Puebla.  The modern celebration of it stems more from California than it does from Mexico, although it is recognized as a national holiday in both Mexico and the States (albeit much more casually in the States – I’m talking tacos and tequila here and that’s about it).

For me, Cinco de Mayo seemed like the perfect day to pull out some nachos!  I don’t treat myself often with loaded nachos, chiefly because to me, they get old fast.  Like an ice cream sundae, you can put anything you want on the nachos, so the recipe that follows is simply my favorite, and it just so happens to be vegetarian!

 

Loaded Vegetarian Nachos

You’ll Need*:

~24 wedge nachos
1/4 c. spicy refried beans
1/4 c. queso dip of your choice (I used Tostitos Smooth and Cheesy Dip)
1/2 c. Mexican cheese, shredded
1 plum tomato, chopped
1/4 red onion, chopped
1 jalapeno, chopped
1/2 tsp. cayenne pepper
1 tbsp. fresh cilantro, finely shredded
1 tbsp. sour cream

 

How To:

Turn your oven broiler on low.

Cover a pie dish or round cake pan with tinfoil, or use a tin pie dish if you have one.  Lay down one layer of nachos and spread a little refried beans and sprinkle some Mexican cheese.  Sprinkle with cayenne pepper and continue to do this conservatively for each layer.  Lay down another layer and spread the remainder of the refried beans and about half of the cheese dip.  Lay down your third and final layer, and spread on the rest of the queso dip and the rest of the Mexican cheese.

Place in the oven and let heat for about 5-10 minutes, but watch them!  The top layer of cheese will melt quickly, but there’s a good chance that the bottom layer will no be melted at all.  Leave them in as long as you can without burning.

Remove the pan from the oven and sprinkle chopped tomatoes, onions, jalapenos, and cilantro over the top.  Top with a dollop of sour cream!

 

*The ingredients are suggested, as well as the quantities.  Feel free to add, subtract, and splurge!

Makes: 2 servings

Prep Time: 5 minutes
Chill Time: n/a
Cook Time: 10 minutes
Calories:  356

Source: An OmNomOriginal!

20140505 - Loaded Vegetarian Nachos

Loaded Vegetarian Nachos

  • Servings: 2
  • Print

You’ll Need:
~24 wedge nachos
1/4 c. spicy refried beans
1/4 c. queso dip of your choice (I used Tostitos Smooth and Cheesy Dip)
1/2 c. Mexican cheese, shredded
1 plum tomato, chopped
1/4 red onion, chopped
1 jalapeno, chopped
1/2 tsp. cayenne pepper
1 tbsp. fresh cilantro, finely shredded
1 tbsp. sour cream

 

How To:

Turn your oven broiler on low.

Cover a pie dish or round cake pan with tinfoil, or use a tin pie dish if you have one.  Lay down one layer of nachos and spread a little refried beans and sprinkle some Mexican cheese.  Sprinkle with cayenne pepper and continue to do this conservatively for each layer.  Lay down another layer and spread the remainder of the refried beans and about half of the cheese dip.  Lay down your third and final layer, and spread on the rest of the queso dip and the rest of the Mexican cheese.

Place in the oven and let heat for about 5-10 minutes, but watch them!  The top layer of cheese will melt quickly, but there’s a good chance that the bottom layer will no be melted at all.  Leave them in as long as you can without burning.

Remove the pan from the oven and sprinkle chopped tomatoes, onions, jalapenos, and cilantro over the top.  Top with a dollop of sour cream!

 

*The ingredients are suggested, as well as the quantities.  Feel free to add, subtract, and splurge!

Makes: 2 servings

Prep Time: 5 minutes
Chill Time: n/a
Cook Time: 10 minutes
Calories:  356

Source: An OmNomOriginal!

Advertisements