Loaded Nachos & Cashew Melt
350g
300
CO2
13%
kcal
34%
Protein
53%
Fat
Carbs
Balanced Macronutrients • Vegetarian
Loaded nachos were invented in Mexico in 1943 by a maître d’ named Ignacio “Nacho” Anaya who rustled up a quick meal for guests that had arrived after the kitchen closed. This recipe is our take on Nachos’ nachos and we think he would approve. Our loaded nachos are smothered in sumptuous sweet potato and cashew nut melt, salty olives, and if you can handle the heat… fiery jalapeños.
Climate Kitchen Hacks: We replace some of the high carbon footprint cheese with a low carbon sweet potato & cashew nut melt. We switch hard cheese for mozzarella to give a better melt and less saturated fat, nicely complimented by a good dollop of reduced fat sour cream. The same serving size has a 45% lower carbon footprint, 25% fewer calories, and 50% less fat than standard loaded nachos recipes.
Serves: 8 (snack)
Prep Time: 10 mins
Cooking Time: 10 mins
Ingredients:
2 sweet potatoes (300g), whole
2 bags (14oz/400g) of tortilla chips
1 ball (125g) mozzarella cheese, shredded
1-2 tomatoes (1 cup, 240g), diced
1/4 cup (60g) red onion, finely diced
1/4 cup (60g) black olives, sliced
1/4 cup (60g) jalapeño peppers (optional), sliced
1/2 cup (60g) cashews (fairtrade certified)
1 cup (240 ml) vegetable broth
1/2 cup (120g) reduced fat sour cream
1/2 cup (120g) guacamole (try the Climate Kitchen recipe in dips section)
2 tbsp chopped fresh cilantro/coriander
Food processor or hand blender
Instructions:
Prick the sweet potato with a fork and microwave (at 800W power) for 6-9 minutes until soft.
Preheat your fan assisted oven to 320°F / 160°C / Gas mark 3 (for a non-fan oven 350°F / 180°C / Gas mark 4).
Assemble, measure, and prepare the ingredients.
Spread a layer of tortilla chips on a non-stick baking sheet (or baking sheet lined with parchment paper).
Sprinkle the shredded mozzarella cheese on top of the tortilla chips.
Add the diced tomatoes, red onion, black olives, and jalapeño pepper.
Bake for 8-10 minutes or until the cheese is melted and the nachos are heated through.
Meanwhile, place the soft insides of the cooked sweet potato in a blender/hand blender and add the cashews and vegetable broth. Pulse until smooth with a firm yogurt-like consistency. You may need to shake or stir the mix as it blends to help it along (don’t be tempted to add more liquid as this will make the melt too runny).
Remove the nachos from the oven and top with the sweet potato melt, sour cream, guacamole and fresh cilantro/coriander.
¡Buen apetito!
