Tex-Mex Jackfruit Nachos
A delicious go-to appetizer for parties, sports events or just a fun day at home.
Video
Ingredients
- 1 batch Tex-Mex Lasagna Chips
- 1 Tbsp canola oil
- 1 onion (160 g), diced
- 3 garlic cloves (9 g), crushed
- 1 red bell pepper (120 g), diced
- 1 can (20 oz or 565 g) young jackfruit in brine, drained and rinsed
- ½ tsp chili powder
- ½ tsp cumin
- ½ tsp dried oregano leaves
- ½ tsp salt
- ½ tsp ground black pepper
- 2 tsp tomato paste
- 1 Tbsp dark brown sugar
- ¾ cup (195 g) canned, petite diced tomatoes
- Shredded lettuce, for garnish*
- Lime wedges, for garnish*
Directions
- Heat the oil over medium heat and sauté the onion and bell pepper for 5 minutes or until they begin to soften.
- Add the garlic and sauté for 1 minute.
- Add the drained jackfruit and cook for 10 more minutes, stirring occasionally.
- Mix in the seasonings (chili powder through black pepper) and cook for an additional 2 minutes.
- Add the tomato paste, brown sugar, and canned tomatoes.
- Reduce the heat and simmer for 10-15 minutes.
- To assemble, add the chips to a shallow dish and leave a “well” in the center.
- Fill the well with the jackfruit mixture and top with shredded lettuce and a squeeze of lime juice just before serving.
Notes
Leftover filling can be stored in the refrigerator for up to 3 days, or the freezer for up to 6 months.
Makes 3 servings (2 lasagna sheets-worth of chips per serving).
Nutrition Per Serving
Serving size: ⅓ of recipe
Calories: 340
Protein: 2.9 g
Phenylalanine: 103 mg
Leucine: 142 mg
Tyrosine: 97 mg
Nutrition Per Recipe
Calories: 1020
Protein: 8.8 g
Phenylalanine: 309 mg
Leucine: 426 mg
Tyrosine: 292 mg
*Nutrition analysis does not include the lettuce and lime juice garnish.
For this recipe, low protein pasta is estimated to contain 0.5 g protein, 18 mg phenylalanine, and 5 mg tyrosine per 100 grams (uncooked).
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