A few days ago on my Facebook Page, I asked you to tell me what #GameDay vegetarian recipe you would LOVE to indulge in - and boy oh boy did you have some delicious ideas! The winner would receive a signed copy of my cookbook Entertaining with Love and I would create the winning dish and name it after the them - how FUN! Kristin from PA won with her suggestion of vegetarian nachos. Below is my recipe from "Spiker" Double Layer Nachos (a play on her last name!). The nachos are very fresh tasting with sauteed garlic-corn, fabulous cheeses, and a spicy ranch sauce! You can make them in under 20 minutes with all ingredients you can easily find at your local grocery store, or you may even have them in your pantry! I hope you enjoy!!!
"Spiker" Double Layer Nachos
Ingredients (serves 6-8)
Black Beans – (1) 15 ounce can, rinsed and well drained
Black Olives – (1) 2.25 can, pre-sliced, drained
Manchego Cheese – 2 cups, freshly grated
Fontina – 2 cups, freshly grated
Green Onions – 1 cup, thinly sliced
Jalapeno – 1 small, fresh, seeded and finely minced
Garlic – 3 cloves, finely minced
Avocados – (2) large, peeled, ½ -inch diced
Lemon Juice – ½ lemon, freshly juiced
Frozen Corn – (1) 10 ounce bag, thawed
Olive Oil – 2 tablespoons
Sea Salt – ¾ teaspoon
Black Pepper – ¾ teaspoon, freshly cracked
Butter – 2 tablespoons, unsalted
Buttermilk Ranch Dressing – ¾ cup, favorite store bought variety
Hot Smoked Paprika – ½ teaspoon
Cayenne Pepper – ¼ teaspoon
Chipotle Powder – ½ teaspoon
Cumin – ½ teaspoon
Lime Juice – ½ lime, freshly squeezed
Tortilla Chips – (1) 14 ounce bag, salted
Start by pre-heating the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a small bowl, toss the diced avocado with lemon juice. Set aside
In another small bowl add the buttermilk ranch dressing, lime juice, paprika, cayenne pepper, chipotle powder, cumin, and chili powder. Stir until combined. Set aside.
In a medium sauté set over medium-high heat, add the butter and olive oil. Once hot, add the corn, salt, and pepper. Cook for 3-5 minutes. Then add the garlic and continue to cook for another 1-2 minutes, being careful not to burn the garlic. Remove from the heat and set aside.
Place half of the tortilla chips in a single layer on the prepared baking sheet. Evenly top with half of each of the cheeses. Then evenly top with half of the beans, olives, green onions, jalapenos, corn, and drizzle with ¼ cup of the ranch mixture. Bake for 5 minutes. Remove from the oven and build another layer of chips, cheese, the remaining ingredients, and ¼ cup of the ranch mixture. Bake for another 5-8 minutes, until melted and gooey!
Sprinkle with more salt and pepper to taste. Remove the nachos with the parchment paper onto a large cutting board. Serve immediately.
Idea: Serve the fresh avocado and remaining ranch sauce in small bowls on the side.