RICHMOND, Va. - What makes a nacho impossible? It’s the meat… or lack thereof! Chef Ausar AriAnkh shares a beautifully delicious nacho recipe complete with plant-based Impossible Meat. He also shares a key tip for taking your toppings to the next level! To learn more about The Kitchen Magician and how to order delicious meals for you and your family, visit his website, Facebook, or Instagram page.
IMPOSSIBLE SUPREME NACHOS
For the nachos:
· 1 tablespoon olive oil
· 1 medium onion (about 1 cup), chopped
· 1lb Impossible Beef
· 1 teaspoon chili powder
· 1 teaspoon cumin
· 1/2 teaspoon dried oregano
· 3/4 teaspoon sea salt
· 16oz tortilla chips
· 1 bell pepper, cored, halved and chopped (about 1 cup)
· 15oz can black beans, rinsed and drained
· 2 ears of corn cut of the cob
· 1/4 cup olives
· 1 to 1 1/2 cups grated cheddar cheese, smoked gouda shredded and pepper jack cheese blend
· 1 avocado, cubed
· 2 scallions, green ends sliced thinly
· 1 plum tomato, diced
· 1/2 cup cilantro, chopped
· 1 jalapeño pepper, seeded and thinly sliced
· 1/3 cup sour cream
1. Preheat the oven to 400°F.
2. Cook the onions and impossible meat: Heat the olive oil in a medium nonstick pan or cast-iron skillet. Cook the onions for 5 minutes until they are caramelized. Add the impossible beef, chili powder, cumin and sea salt. Break the beef up with a wooden spoon and cook until it browns, about 8 to 10 minutes. Remove from the heat and set aside.
3. Line the pan with tortilla chips.
4. Add the toppings: Add the bell pepper, black beans, corn, black olives, and cheese.
5. Bake the nachos: Bake the nachos in the oven for about 5 to 7 minutes, or until the cheese melts and becomes bubbly.
6. Drizzle the sour cream and serve: Remove the sheet pan from the oven and sprinkle with the fresh cilantro, tomatoes, scallions and avocado. Using a squeeze bottle drizzle the sour cream on top of the nachos.