Slow Cooker Balsamic Glazed Roast Beef
Slow Cooker General Tsaos Chicken
Quick and Easy –Chipolte Cauliflower Nachos
Tag: nachos
Chipolte Cauliflower Nachos
Original recipe found on Love and Lemons
| Prep Time | 20 minute |
| Cook Time | 5 minutes |
| Servings |
servings
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Ingredients
- 1 c cauliflower chopped
- 1 c yukon gold potato diced
- 3 tbsp water
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 chipolte pepper one pepper from can
- 1 garlic clove
- 1/2 tsp onion powder
- 1/2 tsp salt
Nachos
- tortilla chips
- 1/2 c grape tomatoes halved
- 1/3 c black beans drained and rinsed
- salsa
- 1/4 c red onion diced
- 1/4 c cilantro chopped
- 1/2 c cheddar shredded
- 1/2 c monterey jack cheese shredded
Ingredients
Nachos
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Recipe Notes
Preheat oven to broil.
Place the cauliflower and potatoes in a medium saucepan with cold water (about 1-inch). Add a pinch of salt and bring to boil. Reduce heat and let simmer uncovered until fork tender. Takes 8-10 minutes. Drain and let cool.
Using a blender put water, apple cider vinegar, olive oil, chipolte, garlic, onion powder, and salt. Blend until smooth.
Take the cauliflower and potato and mix the chipolte sauce well. Place tortilla chips on baking sheet. Add the cauliflower/potato mix.  Top with black beans cheese, red onion. Broil until cheese melted. Once out top with grape tomatoes and cilantro. Serve immediately.
Menu #7
This week a wide assortments of menu options.
Chicken Caesar Salad serve with french bread
Cabbage Sausage Packets serve with applesauce
Vegetarian Meatloaf served with mashed potatoes
Tortellini Carbonara served with side salad
Side Dish-Crusty Rustic Bread
Chipolte Potato Nachos
| Prep Time | 25 minutes |
| Cook Time | 5-10 minutes |
| Servings |
people
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Ingredients
- 1 bag tortilla chips
- 3 potatoes diced 1" cubes
- 1 can chipolte chilies adobo
- 1/2 onion diced
- 2 tomatoes diced
- 1 can sliced olives drained
- 2 green onions thinly sliced
- sour cream optional
- 2 tbsp cilantro optional
- 1 package shredded mexican cheese
- 1 can salsa optional
- salt
Ingredients
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Instructions
- Preheat oven to broil Take the diced potatoes and place in small saucepan, cover with water and a dash of salt. Bring to boil. Keep an eye out until they are tender. I use a fork to do this. Drain and set aside. While the potatoes are cooking do the rest of prep. Take the can of chipoltes and chop 3 peppers. When the potatoes are done add sauce and the peppers to the potatoes and mix well. Take the 1/2 onion and mix with potatoes. You can adjust your heat level to what your preference is. Use parchment and place on a baking sheet. Lay the tortillas out. Place the potato mixture on the tortillas. Add the green onions. Add the cheese. I mixed all these together with my hands because I like my nachos to be well covered. Put nachos in oven and cook 5-10 minutes until cheese melted. Top nachos with the tomato, green onions, cilantro. Dollop with sour cream and salsa.
Recipe Notes
One of the great things about nachos is you can make it to your preference. I didn't have an avocado but this would have been wonderful with some that or guacamole.