Vegetarian "Cheeseburger" Nachos
Recipe GLPR4be622da0fcbdf
Crispy corn tortilla chips piled high with plant-based crumbles, melted Colby Jack cheese, fresh tomatoes, and tangy pickle slices, finished with classic ketchup and mustard. A fun, satisfying vegetarian take on a cheeseburger served as an easy finger food or appetizer.
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Ingredients
Corn tortilla chips
1 tablespoon Olive oil
2 cups Plant-based beef crumbles
Colby Jack cheese, sliced or grated
3 Fresh tomatoes, cut into wedges
2 Dill pickle slices
Ketchup
Yellow mustard
Directions
Heat the olive oil in a medium skillet over medium heat. Once shimmering, add the plant-based beef crumbles and cook, stirring frequently, for 3–5 minutes until heated through and lightly browned.
Spread the corn tortilla chips in an even layer on a large microwave-safe plate or serving platter.
Top the chips with the warm plant-based crumbles, distributing them evenly across the plate.
Layer the sliced or grated Colby Jack cheese evenly over the crumbles. Microwave on high for about 1 minute, or until the cheese is completely melted.
Arrange the fresh tomato wedges around the edge of the plate. Scatter the pickle slices on top.
Drizzle ketchup and mustard over the nachos to taste. Serve immediately while the cheese is still warm and the chips are crispy.
