Difficulty: Easy
Time: 25 mins,
Servings: By the Platter
Crispy tortilla chips are the base for a tantalizing
mountain of nachos. Load them up
w/ as many veggies as you wish.
This is a good place to try some veggies you’re not too fond of quite
yet (like mushrooms). Everything
is tasty on a chip.
|
Ingredient
|
Prep
Method
|
|
Favorite Tortilla Chips
|
I
use 2 varieties for color & texture
|
|
Favorite Harvest Vegetables
|
|
|
Favorite Beans
|
With
Chorizo or Soyrizo
|
|
Favorite Cheese Blend
|
|
|
Avocado
|
Opt
|
|
Salsa
|
Opt
|
I generally use two colors of chips, just for visual
interest. I used colorful sauted
peppers & some cooked mushrooms along w/ soyrizo & white beans and of
course cheese. Set the oven to 350
and layer your nachos on an oven proof dish.
I put a light layer of cheese on the tortillas first, then
vegetables, more cheese, more vegetables & then the chorizo bean mix on the
top. Remember chorizo is
salty.
Top w/ a light sprinkle of cheese for effect & pop into
the oven for about 15 mins, just to warm the nachos & melt the cheese to a
light golden brown. I served mine
on a table loaded w/ Hungry Harvest Mexican Fiesta fare. They shared garnishes of avocado &
cukes & sea salt radish slices.
Invite friends over for this summer time feast. Lay it all out on a Mexican
blanket. Add some warm tortillas
& all these glorious dishes can share all the garnishes. Maybe make some Harvest sangria from
our recipe page & celebrate the longest days of the year! ¡Que Viva Verduras!
Eating
Healthy & Delicious is a Win Win Win Situation!
Eat, Live
& Party Well
Blog post
by Chef Mark Cleveland
Chef Mark
Cleveland has joined the team of Hungry Harvest creating recipe & culinary
content for success in the kitchen with the amazing produce in each weekly Hungry
Harvest box. Visit www.hungryharvest.net/recipes/ for recipes, photos & More! Follow HungryHarvest and ChefMarkCleveland on Instagram
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