Almond Breeze Cuban Plantain Nachos

Almond Breeze Cuban Plantain Nachos
4.5 from 2 ratings
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. 
Almond Breeze Cuban Plantain Nachos
  • 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
  1. 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.
  2. 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.
  3. 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.