Vegan Nachos with Chile con Queso

A southwestern appetizer that’s become popular everywhere, this is an enticingly rich dish of melted cheese and chiles enveloping crisp tortilla wedges. Though customarily made with jalapeños, you can substitute mild green chiles if you prefer a tamer flavor.

Serves: 8 or more as an appetizer

  • 12 corn tortillas
  • 2 teaspoons olive oil
  • 1 small onion, minced
  • 1 clove garlic, minced
  • 1 medium ripe tomato, finely chopped
  • 1 to 2 jalapeño peppers, to taste, seeded and thinly sliced, or one 4-ounce can chopped mild green chiles
  • 1 tablespoon unbleached white flour
  • 3 tablespoons rice milk
  • 8 ounces grated cheddar-style nondairy cheese

Preheat the oven to 375 degrees.

Cut the tortillas into six even wedges each (kitchen shears are perfect for this) and spread them on 1 or 2 large cookie sheets. Bake for 15 to 20 minutes, or until they are dry and crisp. Remove and allow to cool.

Heat the oil in a large saucepan. Add the onion and garlic and sauté over low heat until golden.

Add the chopped tomato and jalapeños and cook for a minute or so, just until the tomato softens. Sprinkle in the flour until well blended, then stir in the rice milk.

Add the cheese and cook, stirring, until it is smoothly melted. Remove from the heat.

Spread the tortilla wedges on a large serving platter. Pour the cheese sauce over them and serve at once.

 

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