Cuban Plantain Nachos

Cook Time:





Serves Up To:



Nutrition Information

Total Fat20g
Total Carbohydrates41g
Dietary Fiber4g


  • 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


  1. 1

    Toss cheeses with cornstarch in a medium bowl.

  2. 2

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

  3. 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. 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. 5

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

  6. 6

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

Made with these products:

Unsweetened Original Almondmilk Photo

Unsweetened Original Almondmilk

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Shelf Stable Unsweetened Original Almondmilk Photo

Shelf Stable Unsweetened Original Almondmilk

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Featured In: Food Festival
Courtesy of: Patty Mastracco

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