Oven-Roasted Vegetable Nachos

Menu Part: 
Appetizer
Cuisine Type: 
Mexican
Serves: 
4

Lanette Dickerson
Executive Chef
University of California at Riverside

More often, college students are creating a lunch from an assortment of snacks or appetizers. Nachos are easy to mix and match with other nibbles to make a meal. This plant-forward version is loaded with roasted shiitake mushrooms, cauliflower and edamame and fits the dietary needs of vegans, vegetarians and dairy-allergic eaters.

Ingredients

Poblano pepita pesto
3/4 lb. poblano chilies
1 garlic clove
3/4 cup olive oil
1/4 bunch fresh cilantro, wash and use leaves and stems
4 oz. pepitas
1/2 tsp. sea salt

Guacamole
1 avocado
1/4 cup tomatoes, core and dice 1/4-in.
2 tbsp. Spanish onion, peel and dice 1/4-in.
Sea salt, to taste

Vegan cheddar sauce
6 oz. dairy-free shredded cheddar
16 oz. soy milk
1/4 tsp. cayenne pepper, ground
1/2 tsp. sea salt
Pinch ground black pepper

Oven-roasted vegetables
2 oz. cauliflower flowerettes
2 oz. roasted corn
1 oz. edamame
1 oz. poblano chilies
2 oz. shiitake mushroom
2 oz. olive oil
2 tsp. mesquite seasoning
4 tsp. sea salt
Pinch ground black pepper

Tofu cotija crumble
4 oz. firm tofu block
Sea salt, to taste

Nachos
16 oz. tricolor corn tortilla chips                                                                       
2 oz. cheddar sauce
2 oz. oven-roasted vegetables
1 oz. guacamole
1/4 oz. poblano pepita pesto
1/4 oz. tofu cotija crumble

Steps

  1. Prepare poblano pepita pesto: Using a blender, add poblano chilies and olive oil and blend until smooth.
  2. Add garlic cloves and cilantro and blend until smooth again. Add pepita seeds and blend well; season to taste with salt. Place pesto in a squeeze bottle for service and hold in refrigerator.
  3. Prepare guacamole: Cut avocado in half and remove seed. Using a spoon, scoop avocado from skin and place in a small bowl. Smash avocado with a fork, then add tomatoes and onion and mix together. Season mixture with sea salt to taste. Place in airtight container and refrigerate until needed.
  4. Prepare cheddar sauce: In a 4-quart sauce pan, add soy milk and heat over low-med heat. Bring soy milk to a boil and reduce heat to low; start adding cheddar using a wire whisk stirring constantly until all cheese has been added. Add seasonings, taste and let cook until thickened, about 4 minutes.  Place sauce in container and hold at 135 F until service.
  5. Prepare oven-roasted vegetables: Preheat oven to 425 F. In a medium bowl, add vegetables and toss with olive oil and seasonings. Place vegetables on a sheet pan and roast in oven for 8-10 minutes or until vegetables are slightly caramelized and tender. Remove from oven, place in container and hold at 135 F until needed.
  6. Prepare tofu cotija crumble: Remove tofu from packaging and drain water. Place tofu in a shallow pan with a drain rack in the bottom. Place paper towels on top of tofu and set another pan on top; place something heavy in pan if necessary to press all water out of tofu block. Cover with plastic wrap, label and date and put in refrigerator to let liquid drain for a minimum of 2 hours or overnight. Remove weight from tofu and place tofu in a small bowl and crumble with hands. Season with sea salt and mix well. Remove from bowl and place in an airtight container; hold in refrigerator until needed.
  7. To assemble nachos: Place 4 ounces fried corn tortilla chips on a plate or bowl. Top chips with 2 ounces cheddar sauce, then add 2 ounces oven-roasted vegetables. Drizzle 1/4 ounce pepita pesto across vegetables. Top with 1-ounce scoop of guacamole and garnish with 1/4 ounce tofu cotija crumble.

More From FoodService Director

Menu Development
spicy bibimbop

Bowls continue to trend as meal carriers for breakfast, lunch and dinner. Both operators and the guests they feed appreciate bowls for their convenience, customizability and creative combinations. Build-your-own stations are increasingly popular ways to offer bowls in college dining, corporate venues and school and hospital cafeterias. But building a satisfying bowl takes more planning than randomly tossing ingredients together in one vessel.

Playing with layering

“Texture is the secret ingredient for a successful bowl,” says Kevin Cecilio, senior director of culinary innovations...

Industry News & Opinion

Austin Independent School District in Texas is introducing new globally influenced menu items this school year, Spectrum News reports.

The offerings are meant to reflect the district’s diverse student body and will include yuca fries, Jamaican meat pies and plantains.

Read the full story via spectrumlocalnews.com .

Industry News & Opinion

Miami-Dade County Public Schools is introducing new plant-based menu items this school year, CBS Miami reports.

Vegan chili and cilantro-lime rice will be appearing on menus when students at the Miami district return to class later this month.

The new plant-based offerings join other new items such as French toast, turkey bacon and antibiotic-free chicken tenders and breast fillets. Students will also be able to enjoy a variety of salads and fresh fruit.

Read the full story via miami.cbslocal.com .

Ideas and Innovation
baby boomer eating

Millennials get a lot of attention from foodservice operators and chefs, but baby boomers make up a large and lucrative group of potential patrons that shouldn’t be ignored, finds Technomic’s 2018 Generational Consumer Trend Report . As more senior-living communities cater to the baby boomer set , here’s a look at the factors that drive those customers’ dining choices.

1. Boomers are flavor-seekers

There’s a perception that because these consumers are older, they are stuck in their ways. But this generation is the most likely to say that they enjoy trying new flavors from time to...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code