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chili nachos party platter

by Jackie Newgent  |  November 1, 2011  |  0 Comments

Chili Nachos Party Platter

Makes 5 servings

Football season … gotta love it! (Well, maybe if your team is doing well?) Football season food … gotta have it! But bench the 1000 calorie nachos and let your tastebuds tackle this playful, plant-based chili nachos party platter instead. It seems extra cheesy from the orange sweet potato. And it’s extra tasty from the mélange of vibrant ingredients. A cheerful appetizer to cheer on your team … or your favorite reality show star, if you wish. Go Buckeyes! (I know, I know … my team is having a challenging season.)

chili nachos party platter

Makes 5 servings

  • 8 corn tortillas
  • 1 tablespoon avocado or peanut oil
  • 1/4 teaspoon chili powder
  • 1 large avocado, peeled and diced
  • 1/3 cup diced red onion
  • 1/4 cup “medium” or “hot” salsa or salsa verde
  • 1/4 cup minced (rehydrated) sun-dried tomatoes
  • 2 tablespoons finely chopped fresh cilantro
  • 1/8 teaspoon sea salt, or to taste
  • 1/8 teaspoon ground cumin
  • 1 lime, cut into 6 wedges
  • 1/4 cup plain vegan Greek-style yogurt or plant-based sour cream
  • 1 cup homemade or canned organic vegetarian (bean) chili
  • 3/4 cup (3 ounces) shredded plant-based cheddar cheese (preferably nut-based)
  • 1 small microwave-baked or boiled sweet potato with skin, chilled, and finely diced
  • 1 jalapeño pepper, thinly sliced crosswise
  • 1 cup cherry tomatoes (preferably mixed colors of heirloom varieties), thinly sliced
  1. Preheat oven to 400°F.
  2. Rub with your fingers (or brush with a silicone pastry brush) the oil onto the entire surface of both sides of the tortillas. Sprinkle with the chili powder. Cut the tortillas into 4 wedges each. Place the tortilla wedges in a single layer onto two large baking sheets. Bake until just crisp, about 12 minutes. Remove from the oven and let finish cooling and crisping on a rack.
  3. Reduce oven temperature to 350°F.
  4. Add the avocado, 2 tablespoons of the onion, 1 tablespoon of the salsa, 1 tablespoon of the sun-dried tomato, 1 tablespoon of the cilantro, salt, cumin, and juice from 2 of the lime wedges to a small bowl. Gently stir until just combined. Sprinkle with 1/2 tablespoon of the sun-dried tomato.
  5. Add the yogurt to a small bowl and stir in the juice of 1 of the lime wedges; set aside.
  6. Arrange the chips onto an oven-proof platter. Top the chips with the chili, cheese, sweet potato, jalapeño, and remaining sun-dried tomatoes and onion. Bake until the cheese is melted, about 6 minutes.
  7. Top the warm nachos immediately with the cherry tomatoes and remaining cilantro. Garnish with the remaining lime wedges. Serve with the guacamole, yogurt mixture, and remaining salsa.

Per serving:
300 calories, 14g total fat, 4.5g saturated fat, 0g trans fat, 20mg cholesterol, 410mg sodium, 35g total carbohydrate, 7g dietary fiber, 6g sugars, 11g protein


Chef Jackie Tips!

  1. Heighten “heat” to heighten taste
  2. Boost or add herbs and spices, like fresh cilantro and ground cumin, for more aroma, flavor, and overall appeal
  3. Sprinkle with sun-dried tomato for an intense flavor burst without grease
  4. Focus on your favorite ingredient, such as adding extra avocado
  5. Try a higher flavor plant-based cheese (think the 3 S’s: sharp, stinky, or smoky) so you can use less while actually boosting flavor
  6. Add flavor interest with lime
  7. Go for volume with veggies–sweet potato provides the appearance of cheese and balances “heat” with slight sweetness
  8. Go for color–using a variety of colorful cherry tomatoes creates more eye appeal

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