Jamaican Jerk Jackfruit Nachos
Made With Our
Directions
Item No.
371207
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Item No.
553927
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Item No.
261622
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Ingredients
- 2 Tbsp. cooking oil
- 1 can unripened Jackfruit in brine (often available at Thai food markets or natural grocers)
- ½ bottle Urban Accents Jamaican Jerk Taco Sauce
- 1 cup shredded soft-melting cheese (pepper jack, colby jack, etc.)
- 1 bag Stonewall Kitchen Yellow Tortilla Chips
- 1 can black beans, drained and rinsed
- 1 cup Stonewall Kitchen Chile Con Queso
Cold Toppings:
- 1 bunch cilantro, roughly chopped
- 1 jalapeño pepper (optional)
- 1 mango (peeled, cored, and diced)
- ½ red onion, finely diced
- 1 avocado (peeled, pitted, and thinly sliced)
Directions
- Preheat broiler to high.
- Drain, rinse, and squeeze the jackfruit well to remove the sour brine. Use two forks to pull the jackfruit apart leaving some clumps.
- Heat oil on medium-high and sauté jackfruit for 3-5 minutes or until slightly wilted. Add sauce and simmer for 5-10 minutes, or until desired consistency.
- Spread chips on a baking sheet lined with aluminum foil. Warm queso in a saucepan, or microwave, and set aside.
- Layer cheese, beans, and jackfruit (in sauce) over chips. Drizzle on more sauce. Place under broiler until cheese is melted and chips are toasty. Keep a sharp eye - they will burn quickly!
- Layer on warmed cheese sauce and cold toppings and enjoy!
- Easily make this dish vegan-friendly by omitting cheese and queso, or buying vegan-friendly alternatives.
