Cajun Nachos

by eatwoo.com 31 May 2019, 09:55 2k Views

Cajun Nachos

Cajun Nachos: One day, people will look back and wonder why we weren’t all eating Cajun nachos every Wednesday night while we watched Sons of Anarchy with our loved ones. We can’t change the past; all we can do is make things right now.

MAKES 6 TO 8 SERVINGS

$2.71 PER SERVING

Ingredients for Cajun Nachos recipe

Spicy Aioli

⅔ cup vegan mayonnaise (we recommend Vegenaise or Just Mayo)
1 tablespoon hot sauce
1 teaspoon garlic powder
2 teaspoons lemon juice
½ teaspoon ground cumin
¼ teaspoon paprika

Nachos

Cornmeal, for dusting
1 (13-ounce) bag tortilla chips
1 to 1½ cups shredded vegan cheddar cheese (we recommend Daiya)
1 (15-ounce) can red beans, drained and rinsed, or 1½ cups cooked dry red beans
1 tablespoon olive oil
2 cups vegan chicken, diced (we recommend Beyond Meat Chicken-Free Strips or Gardein Chick’n Scallopini)
1 tablespoon Tony Chachere’s Original Creole Seasoning
1 red onion, diced
1 green bell pepper, diced
2 stalks celery, diced
4 or 5 cherry tomatoes, quartered
1 jalapeño, sliced
1 tablespoon capers
6 green olives, pitted and sliced
6 black olives, pitted and sliced

How to make Cajun Nachos ?

Make the spicy aioli: In a bowl, whisk together all the aioli ingredients until blended. Set aside until ready to serve.

Make the nachos: Preheat the oven to 400ºF.
Dust a pizza stone or a baking pan with a handful of cornmeal. Spread the tortilla chips out in an even layer and cover them with half the vegan cheese, a layer of beans, and a layer of the remaining vegan cheese. Bake the chips for 10 minutes or until the vegan cheese has melted.
While the chips are baking, in a large skillet, heat the olive oil over medium heat. Add the vegan chicken, Creole seasoning, and onion and cook until the onion is tender and the vegan chicken is a golden brown. Remove from the heat and set aside.

Serve the chips warm, topped with a layer of the vegan chicken and onions, then the bell pepper, celery, tomatoes, jalapeños, capers, and olives, and with the aioli drizzled over the top.