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Vegetarian Loaded Nachos

5 from 1 vote
Crunchy corn tortilla chips with melted cheese, chipotle tofu, creamy queso, sour cream, guacamole and pico de gallo.
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Prep Time 50 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Appetizer, Party Food
Cuisine: American, Mexican
Calories: 743
Ingredients Method Notes

Ingredients
  

Queso
  • 3 tbsp butter
  • ¼ brown onion finely chopped
  • 1 jalapeño deseeded and finely chopped
  • 2 tbsp flour
  • 1½ cups milk
  • ¼ cup double/heavy cream alternatively, add more milk
  • 100g/3½oz Cheddar cheese grated*
  • 100g/3½oz Pepper Jack/Monterey Jack cheese grated*
Tofu mix
  • 3 tbsp olive oil
  • 2 brown onions finely chopped
  • 7 garlic cloves finely chopped
  • 3 tsp ground cumin
  • 3 tsp smoked paprika
  • 2 tsp ground coriander
  • 2 tbsp tomato purée
  • 2 tbsp chipotle paste
  • 450g/16oz extra firm tofu coarsely grated
  • 1½ tbsp soy sauce
  • ¾ cup water/vegetable stock
  • 2 tbsp honey or maple syrup
  • 60g/2oz Monterey Jack / Pepper Jack Cheese grated*
  • 60g/2oz Cheddar grated*
For the nachos
  • 400g/14oz corn tortilla chips**
  • ½ cup sliced pickled jalapenos
  • 2 medium tomatoes deseeded and chopped
  • ½ white or red onion chopped
  • sour cream to serve
  • tomato salsa / pico de gallo to serve
  • guacamole to serve

Method
 

Queso
  1. First prepare the queso. Melt the butter in a sauce pan, add in the onion and fry over a medium heat until translucent, around 3 minutes.
  2. Add in the jalapeño and fry for a further minute.
  3. Add in the flour and cook for 45 seconds, stirring constantly.
  4. Slowly add in the milk and cream, stirring constantly to prevent lumps. You can use a whisk, instead, to help get rid of lumps.
  5. Simmer for 2 minutes to thicken before adding in your cheeses and whisking until smooth. Take off the heat and set aside whilst you prepare the tofu mix.
Tofu Taco
  1. In a large frying pan heat your oil. Add in the onions and fry on a low-medium heat, stirring often, for 9 minutes until lightly browned.
  2. Add the garlic and fry for 2 more minutes.
  3. Add the cumin, paprika and coriander and stir fry for 1 minute.
  4. Add the tomato purée and chipotle paste and stir fry for a further 2 minutes.
  5. Add in the soy sauce, tofu and water/vegetable stock. Fry for 10 minutes, stirring often.
  6. Add the honey and season to taste with salt and fry for a further 5 minutes, stirring frequently. Take off the heat and set aside.
Constructing the nachos
  1. Preheat oven to 180℃/160℃ fan (355℉/320℉).
  2. Line a large baking tray with baking paper.
  3. Tip half of the nachos onto the tray. Top evenly with half the grated cheese, half the tofu mix, half the queso and, finally, half of the chopped onions, chopped tomatoes and pickled jalapeños.
  4. Tip over the remaining tortilla chips and top with the remaining cheese, tofu mix, queso, onions, tomatoes and jalapeños.
  5. Place in the oven for 20 minutes. Check often to make sure nothing is burning.
  6. Serve hot with the guacamole, pico de gallo and sour cream.

Notes

*Grate your own cheese. Pre-grated cheese has anti-caking agents in it which prevents it from melting properly
**For the best taste you can deep fry your own corn tortilla chips, but to make things easier I used pre-made corn tortilla chips