Nachos

Ingredients for the cheese sauce:  (Jill Mckeevor's recipe)

1/4 cup of sweet onion (I just guess, and put 1/4 quarter of an onion in the blender)
1/2 cup cashews
1/2 cup oatmeal (use gluten free if you need to)
1/4 cup nutritional yeast
1/4 cup roasted red pepper (I always roast my own)
2 tsp. lemon juice
4 drops liquid smoke
1 1/2 tsp salt
2 Tbls cornstarch
2 cups water

Instructions:

In a high speed blender, blend on high for several minutes until it gets hot and thick.

Ingredients for Pico

4-6 tomatoes chop into chunks
2 large garlic chopped finely
As much onion as you like chopped finely
1 bunch cilantro  chopped
zest of one lime
juice of 1/2 a lime

Instructions:

Place all ingredients into a bowl, cover and let the flavors blend.

Ingredients for Beans

2 cans or 2 cups fresh pinto beans
chili powder to taste
cumin powder to taste

Instructions:

If you are using canned beans, rinse well, and place all ingredients in a pan and heat up.

Instructions for Potato Chips:

Thinly slice as many potatoes as you want, I used red potatoes and  I used my mandolin to slice them.  Heat the oven to 375.  Place the slices on a parchment lined baking sheet, and bake the slices for 40 minutes turning them so they crisp up.

Assemble your nachos!  You can add other ingredients to your liking.  The sky is the limit, and you can you chips or potatoes! 

Enjoy!











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