2 ratings

Almond Breeze Cuban Plantain Nachos

Delicious and easy to make

This Almond Breeze Cuban Plantain Nachos recipe is delicious and easy to make. Plus the cheese sauce is thickened with almond milk, which makes for a lighter but still tasty topping to your dish. 


Note: Sauce may be prepared several days ahead stored tightly covered in the refrigerator. Thin with additional Blue Diamond Unsweetened Original Almond Breeze as needed.

Prep time: 15 minutes

Cook time: 5 minutes


  • 1/2 Cup Shredded Swiss Cheese
  • 1/3 Cup Shredded Monterey Jack Cheese
  • 1/3 Cup Shredded Sharp Cheddar Cheese
  • 1 Tablespoon Cornstarch
  • 1 Cup Blue Diamond Unsweetened Original Almond Breeze
  • 2 Tablespoons Finely chopped pickled jalapeno peppers
  • 1 Tablespoon pickled jalapeno pepper jar juice
  • 1 Teaspoon Onion powder
  • 1 1/4 Teaspoon Tajin Clasico Seasoning, divided
  • 1/2 Cup Refried beans
  • 6 Ounces Roast plantain chip (1 bag)
  • Fresh pico de gallo


Toss cheeses with cornstarch in a medium bowl. Bring Blue Diamond Unsweetened Original Almond Breeze, pickled jalapeno peppers and juice, onion powder and 1 teaspoon Tajin seasoning to a simmer in a medium saucepan. Reduce heat to low and add cheese a small handful at a time whisking constantly. Cook over low heat for 1 minute more, whisking until smooth.

Microwave black beans and normal">remaining 1/4 teaspoon Tajin Seasoning in a small bowl for 30 seconds or until hot, adding a little Breeze to thin if necessary.

Place half the plantain chips into four 1 1/2 cup bowls or plates. Spoon half the beans over the chips, then top with half the cheese sauce. Repeat layers and top with pico de gallo.