April 1,2020

Nacho Delight

Servings: 3 Serving Time: 40 min

Course Appetizer, Snack, starters
Cuisine Mexican
Keyword Avocado, corn, nachos, zucchini
Cook Time 20 minutes
Total Time 20 minutes
Servings 6 people


  • 1/2 large pack Corn nachos
  • 1/2 large pack Purple nachos
  • 1 large Zucchini cut in round slices
  • 2 Corn cobs cut in 5 or 6 round slices
  • 1/2 Onion finely chopped
  • 1 large Tomato finely chopped
  • 1 handful Cilantro chopped
  • 1 tsp Lemon juice
  • 1 tbsp Jalapeño pepper finely chopped (optional)
  • 2 small Avocados sliced
  • 1 cup Vegan shredded cheese
  • 1/4 cup Plant based milk
  • 1/3 cup Vegan cream cheese
  • Olive oil
  • Salt
  • epper


  • 1. Place the zucchini and the corn in a large grill pan and cook for a few minutes, till the brown marks start to appear.
  • 2. Mix cilantro, onion, jalapeño, and tomato in a bowl, season with lemon juice, oil, salt, and pepper and combine to make your pico de Gallo. Set aside.
  • 3. As soon as the vegetables have been perfectly grilled place a layer of both nachos in a large tray, top with half the veggies and half the pico de gallo. Repeat on a second layer.
  • 4. Place the cheese in a small pot with half the milk and cook for a few minutes, until it starts to melt. If necessary add more milk and keep cooking till all the cheese melts to a creamy consistency.
  • 5. Top the nachos with the melted cheese, avocado, and cream cheese (I shaped it into small balls with a spoon) and serve while the cheese is still hot.

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