Loaded Nachos with BBQ Jackfruit
Loaded nachos are the ultimate appetizer – perfect for a big “game day.” These crispy oil-free corn tortillas are piled high with BBQ jackfruit, vegan nacho sauce, and an assortment of veggie toppings. And best of all, you can customize this recipe with all your favorite toppings.
Sign up to receive the recipe and grocery list a week before each LIVE show so you can cook along with Chef Kim.
**If you are cooking along with us, I recommend you prepare the Baked Tortillas ahead of time.
Prep time: 30 minutes
Cook time: 15 minutes
Serves: 4
Kitchen Tools
- Baking Sheet
- Parchment Paper or Silicone Mat
- High Speed Blender
- Small sauce pan
- Large Skillet
- Cutting Board & Knives
Baked Tortillas
- 12 small corn tortillas
- 2 tablespoons lime juice *Optional
- 1 teaspoon chili powder *Optional
- Salt to taste *Optional
BBQ Jackfruit
- 2 20-ounce cans young green jackfruit in water
- 1 small onion, diced
- 1 poblano pepper, seeded and diced
- 1 cup oil free BBQ sauce
Vegan Nacho Sauce
- ½ cup raw cashews (or raw sunflower seeds)
- 1 ½ cups water
- 2 teaspoons lemon juice
- 2 garlic cloves
- 2 tablespoons nutritional yeast flakes
- 2 teaspoons cornstarch
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- ½ teaspoon sea salt
- ½ teaspoon ground cumin
- 1 (4-ounce) can diced green chiles, drained
Toppings
- 1-2 jalapeños, thinly sliced (if you prefer less heat, remove the ribs and seeds)
- 1 avocado, diced
- 1 red onion, finely diced (or 6 green onions, sliced)
- ½ cup chopped cilantro
- 1 cup Salsa
- 2-3 limes, sliced
Directions
- Preheat oven to 350°F.
- Baked Tortillas: Slice corn tortillas into 8 chip sized wedges and arrange the wedges on a baking sheet lined with parchment paper or a silicone mat. Bake for 6-8 minutes or until crispy and slightly golden around the edges. The timing truly depends on your oven, so the first time you try this recipe, keep track of those tortillas and record your time. I recommend 8-10 minutes and then checking them every minute. They will burn very quickly toward the end of cooking. Optional: Brush the tortillas with lime juice, chili powder, and sea salt for added flavor.
- Prepare the jackfruit by shredding the pieces with your hands. Chop any hard pieces into small pieces.
- BBQ Jackfruit: In a large skillet over medium-high heat, sauté the onions and poblano pepper until tender. Add the shredded jackfruit and BBQ sauce and continue to cook over low heat for 20 minutes. Add a bit of water if the mixture begins to dry out.
- Vegan Nacho Sauce: Combine all the ingredients, except the diced green chiles, in a high-powdered blender and blend on high until creamy and smooth. Place the mixture into a small saucepan and add the diced green chiles. Cook over medium-high heat until bubbly and thickened.
- Assembly: Place the tortilla chips on a large plate or platter and pour nacho sauce over the top. Sprinkle BBQ Jackfruit, and all other nacho toppings. Enjoy!
Tips & Hints ✏️
There are so many other toppings you can add to the mix, so I thought I’d add a few more ideas. Try adding corn, green onions, vegan sour cream or yogurt, black beans, pinto beans, pickled jalapeños, black olives, and guacamole.
Grocery List
Produce
- 1 small onion
- 1 small red onion (or 6 green onions)
- 1 poblano pepper
- 1-2 jalapenos (more if you prefer heat)
- 2-3 limes
- 2 teaspoons lemon juice
- 2 garlic cloves
- 1 avocado
- 1 bunch cilantro
Breads, Wraps and Buns
- 12 small corn tortillas
Grains, Nuts & Seeds
- 1/2 cup raw cashews or 1/2 cup sunflower seeds
Baking & Spices
- 2 tablespoons nutritional yeast flakes
- 2 teaspoons cornstarch
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- Salt
Canned and Jarred Goods
- 2 (20-ounce) cans young green jackfruit
- 1 cup oil free BBQ sauce (I prefer “Bone Suckin Sauce”)
- 1 (4-ounce) can diced green chiles
- 1 cup salsa