Almond Breeze Cuban Plantain Nachos

Name: Almond Breeze Cuban Plantain Nachos
Ingredients: 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 tablespoon 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 ounce roast plantain chip (1 bag); fresh pico de gallo

Blue Diamond Almond Breeze|Jan. 31, 2018 7:02 pm EST

4.5 (2 ratings)

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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.

Servings

4

Ingredients

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 tablespoon 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 ounce roast plantain chip (1 bag)
fresh pico de gallo

Directions

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 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.