Loaded Pulled Jackfruit Nachos
A tasty & colourful Loaded Pulled Jackfruit Nachos recipe taken from the Dairy Diary.
Ingredients
Olive oil 2 tbsp
Spring onions 6, thinly sliced
Jackfruit 2 x 420g tins, drained and chopped
Chipotle paste 2 tbsp
Lightly salted tortilla chips 200g pack
Cherry tomatoes 150g (5oz), halved
Vegan cheese 150g (5oz), grated
Ripe avocado 1 large, peeled and destoned
Lime 1, juice only
Fresh coriander leaves 15g (½oz), chopped
Tomato salsa and creamy oat fraiche to serve (optional)
Instructions
1
Heat oil in a pan and fry spring onions for 1-2 minutes. Tip in chopped jackfruit, 250ml(8.fl oz) water and chipotle paste and mix together. Cover and cook for 20-25 minutes until jackfruit is tender and pulls apart; season.
2
Preheat oven to 200°C/180°fan/Gas 6. Evenly spread tortilla chips in a large, shallow ovenproof dish. Top with jackfruit mixture, tomatoes and grated vegan cheese, then bake for 15-20 minutes until golden and cheese is melted.
3
Meanwhile, mash together avocado, lime juice and small handful of chopped coriander; season to taste. Serve alongside nachos with tomato salsa, creamy oat fraíche and remaining coriander scattered over, if liked.
Categories:Dairy Diary RecipesFlavours of the WorldFreezer FriendlyFruitMexicanNew Year’s EveParty FoodStarters & SnacksVegan
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