Who doesn't enjoy eating Nachos at a restaurant? This is a homemade version of nachos with a healthy twist. The flavors in this dish are excellent and tasty.
This recipe works by either making fresh tortilla chips or buying premade corn tortillas chips. I personally enjoy making fresh chips. The crispy lime kale with the cashew chile cream makes this dish so unique. Who knew nachos can taste and feel healthy? The cashew chile cream is light, tasty, and filled with protein. I had these nachos as a main meal because it was so filling. These nachos can be served as an appetizer or dinner option.
Recommendations:
Cheese - I used 6 months aged manchengo cheese for these nachos because manchego cheese is sharp and flavorful Cheddar cheese is a classic on Nachos and would be a great alternative. You can also leave the cheese out and make these vegan nachos.
Make it gluten-free - you can use corn tortillas to make the chips which will make these delicious nachos gluten-free
Loaded with veggies - you can load as many veggies as you want on this. I liked the kale, avocado, and corn combination. I have tried this with roasted zucchini and broccoli and it tastes just as good.
Cashew, Kale, and Lime Nachos
Serving size: 4
Total Time: 50 minutes
Source: Recipe adapted from A Modern Way to Cook cookbook by Anna Jones.
1/2 cup unsalted cashew nuts
6 soft whole wheat tortillas or corn tortillas
4 tablespoons olive oil
1 teaspoon smoked paprika
1 bunch of curly kale
2 limes, plus extra for serving
2 green chilies
1/2 teaspoon fresh coriander
1 canned corn
1 ripe avocado
1/4 cup Manchego cheese
Step 1: Preheat the oven to 400 degrees. Put the cashews into a bowl, cover with boiling water, and set aside.
Step 2: Stack tortillas and cut them in half, then into quarters, then into eighths, to make the tortilla shapes. Put them onto a large baking tray, making sure they don’t overlap too much, then drizzle with 2 tablespoons of oil and sprinkle with salt, pepper, and smoked paprika. Toss to coat evenly. Alternatively, you can use tortilla corn chips premade however, this recipe comes out better by making fresh chips.
Step 3: Remove any tough stems from the kale. Spread it out on another large baking tray, grate over the zest of one of the limes, drizzle over the remaining oil, sprinkle with salt and pepper.
Step 4: Put both trays in the oven for 10-15 minutes until the kale is crisp and the tortillas are browned.
Step 5: Meanwhile, make the cashew cream. Drain the cashews and put them into the blender with the juice of the zested lime and a good pinch of salt. Roughly chop the chilies and add to the blender with the coriander. Add water to make the mixture a smooth cream. Add more lime if it needs. Stone and slice the avocado and squeeze over half the remaining lime juice.
Step 6: Scatter the crispy kale over the tortilla chips and grate over the cheese. Bake or broil for 1-2 minutes until the cheese is beginning to bubble.
Step 7: Spoon on the cashew cream, scatter over the avocado, corn, and coriander leaves. Serve with extra lime wedges.
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