Maple Chipotle Jackfruit Nachos
Maple Chipotle Jackfruit Nachos
it’s smoky, loaded with flavor with just a hint of spice and made these nachos a joy to eat.
INGREDIENTS
FOR THE SAUCE
- Spero Sunflower Cream Cheese: 3/4 cup, we using The Smoked
- LEMON JUICE: 2 tbsp
- GARLIC POWDER: 1 tsp
- ONION POWDER: 1 tsp
- CAYENNE: 1/2 tsp (optional)
- SEA SALT: 1/2 tsp
FOR THE JACKFRUIT
- SHREDDED YOUNG JACKFRUIT: 12oz
- COOKED BLACK BEANS: 1/2 cup
- COOKED KIDNEY BEANS: 1/2 cup
- CHIPOTLE PEPPER: 1
- ADOBO SAUCE: 1 tbsp (from a can)
- MINCED GARLIC: 1 clove
- MAPLE SYRUP: 1/2 tbsp
- AVOCADO OIL: 1/2 tbsp
- CUMIN: 1/2 tsp
- CORIANDER: 1/2 tsp
- SMOKED PAPRIKA: 1/2 tsp
- CINNAMON: 1/4 tsp
- SEA SALT: 1 tsp
DO ITTT
- COMBINE all the sauce ingredients in a blender and pulse till smooth then drizzle generously onto your nachos
- HEAT the avocado oil in a skillet and once hot add the jackfruit and garlic
- COOK and stirring every now and then, until the jackfruit is crispy at the edges, ~3-4 mins
- ADD the chipotle and beans and cook 2 mins
- ADD all the seasoning and 1 tbsp water if the mixture is too dry. let cook another 2 mins
- REMOVE from heat, stir in the maple syrup and use to top your nachos