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Meatless Macho Nachos
Recipe by Chef Tom Fraker

Canola Oil for Frying
30 Corn Tortillas, cut into triangles
Cheese Sauce, as needed; recipe follows
1 package Melissa’s Soy Taco
2 Roma Tomatoes, diced
1/3 cup Red Onion, diced small
1/2 cup Sliced Black Olives
1/3 cup Pickled Jalapeño Peppers, sliced
1/2 cup Green Onions, ends trimmed; white and pale green parts. sliced
1/2 cup Fresh Cilantro, chopped

Heat the oil to 350ºF.

Carefully add the tortillas, in batches, into the hot oil and fry until golden brown. Drain them on paper towels. Season with salt right after you pull them from the oil.

Heat the soy taco according to the package instructions.

Assemble the nacho as follows…

A layer of chips
A drizzle of the cheese sauce
The soy taco
A sprinkle of the tomato
The red onion
The olives
The jalapeños
The green onions
Finish with the cilantro

Serve with guacamole and sour cream. Enjoy. Makes about 8-10 servings.

Cheese Sauce
6 tablespoons Unsalted Butter
4 tablespoons All-Purpose Flour
2 cups Whole Milk
2 cups Sharp Cheddar Cheese, shredded
1/8 teaspoon Kosher Salt

In a saucepan, melt the butter and stir in the flour. Stir constantly until it just begins to turn light golden brown. Stir in the milk and bring to a simmer. Stir in the cheese and salt. Continue stirring until the cheese is completely melted. Remove from the heat.