Summer Veggie Nachos

15 minutes Prep Time
20 minutes Cook Time
4 Servings

These loaded summer veggie nachos are a perfect way to enjoy fresh summer produce. With crispy tortilla chips topped with browned zucchini, sweet corn and juicy tomatoes, all finished with a spicy Greek yogurt crema and Red Gold salsa, this dish is an ideal appetizer for your next summer gathering.   @kulaskitchen   @thefeedfeed

Ingredients

  • 1 red onion, very thinly sliced
  • 1/2 cup white or apple cider vinegar
  • 1/2 cup water
  • 1/2 teaspoon kosher salt, for pickling onions
  • 2 tablespoons olive oil
  • 2 medium diced zucchinis
  • 1 can corn kernels, or fresh from 2 ears
  • kosher salt to taste
  • freshly ground pepper to taste
  • 1 bag thick tortilla chips of choice, about 4 cups
  • 2 cups shredded cheddar or colby jack cheese
  • 1 cup black or kidney beans, rinsed and drained

  • 1 jar Red Gold Mild Salsa 15.5 oz, or flavor of choice

  • 2 ripe avocados, diced
  • 2 diced tomatoes
  • 2/3 cup Greek yogurt
  • juice of 1/2 lime
  • 1/2 teaspoon chipotle or chili powder
  • 1/2 teaspoon garlic powder
  • water to thin out crema
  • fresh or pickled sliced jalapenos, for topping
  • fresh cilantro, chopped for topping

Instructions

Step one

Pickle the onions: Add the sliced onion to a jar. In a small saucepan, heat the apple cider vinegar, water and 1/2 teaspoon salt until just starting to boil. Remove from heat and carefully pour over the onions in the jar. Let sit until room temperature, then store in the refrigerator until ready to use.

Step two

Prepare the veggies: Heat olive oil in a large skillet over medium heat. Add the diced zucchini and cook for 4-5 minutes on one side until browned.  Flip the zucchini pieces and add the corn. Cook for an additional 5 minutes or until the zucchini and corn are lightly browned. Add salt and pepper to taste, then remove from heat.

Step three

Assemble the nachos: Preheat the oven to 350°F. Lay a piece of parchment paper on a large baking sheet. Spread the tortilla chips in an even layer and top with shredded cheese.  Place in the oven for 10 minutes, or until the cheese is melted.

Step four

Prepare the yogurt crema: In a small bowl, whisk together the Greek yogurt, lime juice, chipotle or chili powder, garlic powder and salt to taste. Add water as needed to achieve a thick but pourable consistency. Taste and adjust seasoning as necessary.

Step five

Finish the nachos: Remove the baking sheet from the oven and top the chips with the zucchini and corn mixture, beans, spoonfuls of Red Gold Salsa, pickled onions, diced avocado, diced tomatoes and jalapenos.

Step six

Garnish with fresh cilantro and additional toppings as desired.  Serve immediately and enjoy!

Related Recipes

Discover All Recipes

Related Blog Items

View All Blogs