Summer Veggie Nachos
15m
Prep Time
20m
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
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
COPY INGREDIENTS
1 red onion, very thinly sliced1/2 cup white or apple cider vinegar1/2 cup water1/2 teaspoon kosher salt, for pickling onions2 tablespoons olive oil2 medium diced zucchinis1 can corn kernels, or fresh from 2 earskosher salt to tastefreshly ground pepper to taste1 bag thick tortilla chips of choice, about 4 cups2 cups shredded cheddar or colby jack cheese1 cup black or kidney beans, rinsed and drained1 jar Red Gold® Mild Salsa 15.5 oz, or flavor of choice2 ripe avocados, diced2 diced tomatoes2/3 cup Greek yogurtjuice of 1/2 lime1/2 teaspoon chipotle or chili powder1/2 teaspoon garlic powderwater to thin out cremafresh or pickled sliced jalapenos, for toppingfresh cilantro, chopped for topping
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Garnish with fresh cilantro and additional toppings as desired. Serve immediately and enjoy!
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