Sometimes simple is good. I don’t often make simple recipes and when I do I forget to write them down. A few weeks ago I threw together a nacho cheese that was fantastic. But I didn’t pay any attention to the ingredients.
When Katie and her hubby came over for dinner this week, I though a Nacho Bar would be fun. Easy to prepare after work and it let’s everyone customize their dinner. And I could remake the nacho cheeze and take notes this time!
I took a chance that I could figure out the cheese in the few minutes between work and their arrival. As they rang the doorbell, I was transferring the cheeze from the food processor to a bowl – not bad!
We had a great time talking, watching this cutie play Angry Birds, and eating (of course). I love easy weeknight meals with friends.
The next day, Kirk created a burrito out of the tortilla crumbs and remaining leftovers. I was so jealous and convinced him to buy more tortillas and make ME one for lunch yesterday.
So that’s how I have TWO recipes to share with you today. One planned, one a leftovers creation.
- 1 cup cashews
- ⅔ cup almond milk
- 2-3 jalapenos, diced
- ½ tomato, diced
- ⅔ cup nutritional yeast
- ⅓ cup Daiya Pepperjack Shreds
- 1 tablespoon Frank's Red Hot Sauce
- Process cashews in food processor until ground. Pour in ⅓ cup almond milk and remaining ingredients. Combine until smooth. Add remaining almond milk about a tablespoon at a time, until desired consistency is reached. Serve cold or warm.
This second one made a great lunch at work, although it does get just a bit softer than if served fresh. If you’re working from home – assemble right before serving. In either case, it’s delicious!
- 2 flour tortillas
- ½ cup tortilla chips, smashed
- 6 tablespoon Nacho Cheeze
- 6 tablespoons meatless crumbles
- ½ black beans, drained and rinsed
- 6 tablespoons Daiya Pepperjack Shreds
- ½ cup lettuce, sliced
- 2 teaspoons cilantro
- 4-6 tablespoons guacamole
- Optional toppings: salsa, hot sauce, non-dairy sour cream
- Combine tortillas through pepperjack shreds on a plate and microwave for 30 seconds (or until cheese is just starting to melt). Mix together thoroughly with a fork.
- Top tortilla with mixture and add remaining ingredients. Roll into a burrito and put back in microwave for an additional 30 seconds. Serve warm for best texture, or save for lunch (tortillas won't be quite as crispy).
Questions for you: