BVQ Nachos

This recipe was developed by chefs at the University of Kansas during one of our product trainings.

Click here to view and print a PDF version of this recipe.

Servings: 1

Ingredients

6 Ounces Tortilla chips
2 Ounces Pico de gallo, prepared
2 Ounces Guacamole, prepared
1 Ounce Cilantro, chopped
2 Ounces Moocho cheddar cheese
4 Ounces Barvecue Naked Pulled BVQ, cooked

Vegan Queso
¼ Cup Nutritional yeast
1 Cup Cashews
2 Tablespoons Olive oil
½ Teaspoon Smoked paprika
½ Teaspoon Chili powder
½ Teaspoon Cumin
½ Teaspoon Garlic powder
½ Teaspoon Onion powder
½ Teaspoon Salt
1 ½ Cups Water
1 Tablespoon Sun dried tomatoes
2 Teaspoons Hot sauce

Preparation

1. Fry Tortilla chips.
2. Make the vegan queso: Add yeast, cashews, sun dried tomato, and seasonings to blender and half the water then start blending. Add the oil in and then slowly add the rest of the water to proper consistency.
3. Make a layer of chips, add queso, BVQ, pico de gallo, guacamole, and top with mooch cheese and cilantro.