A quick and easy appetizer made with meatless crumbles, cheese, and green chile chunks on top of your favorite tortilla chips. Enjoy these Meatless Green Chile Nachos without feeling too guilty!
THE GREEN CHILE NACHOS OVERVIEW
Let’s spark a little green flavor into your plain nachos and make it meatless too! This is another great idea if you want to go meatless for a day with your family. Everybody loves cheesy nachos, right?!
We’ll expose some green chili meatless meats onto the tortilla chips along with a jalapeno cheesy sauce and surprise your family! Are you ready to fake them out? Let’s go!
THE NACHOS BREAKDOWN
- Meatless Meat – I used Beyond Burger Patties
- Homemade Queso Sauce
- Green Chiles & Jalapenos – You don’t have to add these if you can’t take it but really, don’t wimp out!
- Your favorite tortilla chips – I love the Tostitos Lime flavor and the Tostitos Jalapeno flavor!
HOW TO MAKE GREEN CHILE NACHOS
MEATLESS GREEN CHILE
You’ll want to start off by giving the meatless meat an extra kick of flavor with some diced green chiles. In your cast iron pan, add oil over medium heat. Add the two beyond meat burger patties and break them apart into crumbles. Cook until they’re browned.
Scoot the meat over to the side and make room to add the onions and garlic. Saute until fragrant for about 2 minutes. Add the remaining ingredients except the chips! Mix everything together for about 5 minutes. Set aside in another bowl.
JALAPENO QUESO
Oh yeah, keep it green and spicier! First of all, you’ll want to create the basic roux – flour, butter, and milk in your small saucepan. Don’t add all the milk! Just add equal parts (2 tbsp butter, 2 tbsp flour, and 2 tbsp milk)
Add the smoked paprika, garlic powder, and Mrs. Dash. Once the roux is thick enough, add the Velveeta cheese and roux all together. Slowly pour the rest of the milk while whisking continuously to form your desired consistency. You’ll want the sauce to look thick and melty. Lastly, drop those pickled jalapenos for that extra kick of flavor to the queso!
BUILD THE GREEN CHILE NACHOS
Go ahead and grab the same cast iron pan and create the first layer by adding the chips. The second layer will be the meatless green chili, then your third layer will be the jalapeno queso. Continue the process until you run out.
Pop them into the oven and broil on the low setting for about 3-4 minutes or bake them at 400F for 5-8 minutes. Just remember to keep and eye on the oven. Baking times vary. I live in a higher elevation so it does make a difference!
Serve it immediately and devour it! I topped mines off with more Jalapenos!
CAN YOU STORE THE NACHOS?
Unfortunately, these nachos are better to eat immediately. But, you can make this ahead of time and reserve the sauce and meatless crumbles separately in a container a day before serving them.
HAVE NO TORTILLA CHIPS?
Maybe you have some potatoes chillen in your pantry. Try my Oven Roasted Red Potato Wedges instead! Pouring that cheesy sauce will tastes BOMB over wedges!
NOT FEELING MEATLESS?
I’ve got you gluttons covered. You’ll love my Red Chicken Chili for sure! Or, if you want to go a little Mexican, then try my Hatch Chile Street Tacos or my Quesadilla Stackers. They’re all delish!
GREEN CHILE NACHOS
Ingredients
MEATLESS GREEN CHILE
- 1 package Beyond Burger Patties
- 2 tbsp Extra Virgin Olive Oil
- ⅓ cup diced Yellow Onions
- 1 tbsp Minced Garlic
- 1 tbsp Cholula Hot Sauce
- 1 tsp Chile Powder
- 1 tsp Garlic Powder
- 4 oz canned Green Chiles
- ½ cup Dark Red Kidney Beans (from the can, drained and washed)
- Tortilla Chips (I used Tostitos with Lime)
JALAPENO QUESO
- 4 oz of Velveeta Cheese
- 2 tbsp Diced Pickled Jalapenos
- 2 tbsp Butter
- 2 tbsp All Purpose Flour
- ½ cup (or more) Plant Milk unsweetened
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1 tsp Chile Powder
- 1 tsp Mrs Dash Original Blend
- Dash of #SPANKING
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Instructions
MEATLESS GREEN CHILE
- In your cast iron pan, add oil over medium heat. Add the two beyond meat burger patties and break them apart into crumbles. Cook until they're browned.
- Scoot the meat over to one side and make room to add the onions and garlic. Saute until fragrant and the onions are tender for about 2-3 minutes. Add the remaining ingredients (hot sauce, chile & garlic powder, chiles, kidney beans) except the chips! Mix everything together for about 5 minutes. Set aside in another bowl.
JALAPENO QUESO
- Create the basic roux – flour, butter, and milk in your small saucepan. Don't add all the milk! Just add equal parts (2 tbsp butter, 2 tbsp flour, and 2 tbsp milk),
- Add the the smoke paprika, garlic powder, and Mrs. Dash. Once the roux is thick enough, add the Velveeta cheese into the roux. Slowly pour the rest of the milk while whisking continuously to form your desired consistency. You'll want the sauce to look thick and melty. Lastly, drop those pickled jalapenos for that extra kick of flavor to the queso!
BUILD & BAKE THE NACHOS
- Use the same cast iron pan and create the first layer by adding the chips. The second layer will be the meatless green chile, then your third layer will be the jalapeno queso. Continue the process if you have extras.
- Pop them into the oven and broil on the low setting for about 3-4 minutes or bake them at 400°F for 5-8 minutes. Just remember to keep and eye on the oven. Baking times vary.
- Serve immediately!
Nutritional information for the recipe is provided as a courtesy and is an approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
- CHICHARON ONION RINGS
- CHAYOTE SQUASH FRIES (SUPER POPULAR!)
- GARLIC SHRIMP CHEESY FRIES (SUPER POPULAR!)
AIGHT I’M OUTRO…
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