Here is a great party plate for when you have company over and you don’t have much time. This can be made in about twenty minutes. Our “Queso Chz” sauce has a sharp kick of spice, and the nachos are loaded with all the usual suspects like sliced jalapenos, black beans, chopped tomatoes, sliced black olives, avocado and corn!
14oz. tortilla chips, we used a mix of blue and yellow corn tortilla chips
1 cup cooked, drained black beans
1/2 cup sliced jalapenos
1/2 cup corn
1/3 cup sliced black olives
1 avocado, diced
1 medium-sized tomato
“chz” sauce Ingredients:
1/8 cup olive oil
1/8 cup all-purpose flour
1 cup non-dairy milk, unsweetened we used unsweetened almond milk
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. dried basil
1 Tbsp. nutritional yeast
1 cup Cheddar Daiya Shreds
1/4 cup fire roasted tomatoes
1 4oz. can diced green chilies
Method of Prep for ” queso chz” sauce:
In a medium sauce pot, heat the olive oil over Med heat until bubbly.
Add in the all-purpose flour and whisk continuously.
Next add in the non-dairy milk, garlic powder, onion powder, dried basil, nutritional yeast, salt & pepper (it’s best to mix the spices together before you begin cooking).
Continue to whisk over Med heat until mixture begins to thicken.
Stir in the Cheddar Daiya Shreds, fire roasted tomatoes and diced green chilies.
Continue to stir until the shreds are melted and the sauce is homogeneous. Remove from the heat.
Method of Prep:
Preheat the oven to 400°F.
In a 9 x 13 baking pan, layer the blue and yellow tortilla chips.
Spread the black beans and sliced jalapenos on top of the tortilla chips.
Pour the ” queso chz” sauce over the tortillas.
Spread the sliced black olives and corn on top.
Bake uncovered in the oven for 10 minutes.
Take out of the oven and top with the diced avocado and diced tomato.
This pan will serve 5-6.
Serve hot! Enjoy!