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A wooden bowl filled with nachos topped with melted cheese, beans, diced tomatoes, green peppers, and cilantro.

Cuban Plantain Nachos

Cook Time:
20 Minutes
Difficulty:
Easy
Serves Up To:
4 Servings

Nutrition Information

Total Fat
20g
Total Carbohydrates
41g
Cholesterol
30mg
Sodium
500mg
Potassium
517mg
Dietary Fiber
4g
Sugars
2g
Protein
12g

Ingredients

  • 1.2 cup shredded Swiss cheese
  • 1/3 cup shredded Monterey Jack cheese
  • 1/3 cup shredded sharp Cheddar cheese
  • 1 tbs cornstarch
  • 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

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.

Made With These Products

Featured In: Food Festival

Courtesy of: Patty Mastracco

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