Cuban Plantain Nachos

Cooking Time

20 minutes

Difficulty

Easy

Serves Up To

4

Nutrition Facts

Total Fat20g
Cholesterol30mg
Sodium500mg
Potassium517mg
Total Carbohydrate41g
Dietary Fiber4g
Sugars2g
Protein12g

Directions

  1. Toss cheeses with cornstarch in a medium bowl.

  2. Bring Almond Breeze, pickled jalapeno peppers and juice, onion powder and 1 teaspoon Tajin seasoning to a simmer in a medium saucepan

  3. Reduce heat to low and add cheese a small handful at a time whisking constantly. Cook over low heat for 1 minute more, whisking until smooth.

  4. Microwave black beans and remaining 1/4 teaspoon Tajin Seasoning in a small bowl for 30 seconds or until hot, adding a little Breeze to thin if necessary

  5. Place half the plantain chips into four 1 1/2 cup bowls or plates.

  6. Spoon half the beans over the chips, then top with half the cheese sauce. Repeat layers and top with pico de gallo.

Featured In: Food Festival
Courtesy of: Patty Mastracco

Ingredients

  • 1.2 cup shredded Swiss cheese
  • 1/3 cup shredded Monterey Jack cheese
  • 1/3 cup shredded sharp Cheddar cheese
  • 1 tbs cornstarch
  • 1 cup Blue Diamond Unsweetened Almond Breeze
  • 2 tbs finely chopped pickled jalapeno peppers plus 1 tbs from jar (or to taste)
  • 1 teaspoon onion powder
  • 1 1/4 teaspoons Tajin Clasico Seasoning divided
  • 1/2 cup refried black beans
  • 1 (6-oz.) bag roasted plantain chips
  • fresh pico de gallo

Included in this recipe