Vegetarian Party Nachos with Quick Pickled Fresno Chiles

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Ingredients (12)

  • 10 cups tortilla chips
  • 3 cups shredded sharp cheddar cheese
  • 3 cups shredded Monteray Jack cheese
  • 1 16-ounce can pinto beans, drained and rinsed
  • 1 16-ounce can refried black beans
  • 1 cup sour cream
  • 1 cup heirloom cherry tomatoes, quartered
  • 3 radishes, thinly sliced
  • 1 avocado, diced
  • 3 scallions, green parts thinly sliced on the bias
  • ⅓ cup cilantro leaves, torn
  • Zest of 1lime
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Nutritional Information
  • Calories317
  • Fat18.73g
  • Saturated fat7.9g
  • Trans fat0.18g
  • Carbs25.86g
  • Fiber4.32g
  • Sugar1.21g
  • Protein12.05g
  • Cholesterol34.08mg
  • Sodium345.22mg
  • Nutritional Analysis per serving (24 servings) Powered by

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Vegetarian Party Nachos with Quick Pickled Fresno Chiles

Sure, there are plenty of recipes out there advocating for nachos topped with a showering of meat, but this vegetarian version is just as good. Replete with plenty of cheese, sliced radishes, heirloom cherry tomatoes, scallions, cilantro, guacamole, sour cream, and homemade pickled Fresno chiles, you’ll want to start just about every party with this dish.


  1. 1Make the pickled Fresno chiles: In a small pot, add the water, vinegar, salt, brown sugar, black peppercorns, and garlic and bring to a boil over high heat, whisking until the sugar dissolves.
  2. 2Remove the pan from the heat and add the sliced Fresno chiles. Let cool to room temperature for at least one hour. Use immediately or store in an air-tight container in the refrigerator for up to 2 weeks.
  3. 3Make the nachos: Preheat oven to 400˚F.
  4. 4Add a layer of tortilla chips to a rimmed baking sheet. Cover with both cheeses, pinto beans, and refried black beans. Continue to layer the ingredients, making sure the top layer is covered in cheese.
  5. 5Bake for 8-10 minutes, until the cheese has melted.
  6. 6Top with dollops of sour cream, tomatoes, radishes, avocado, scallions, cilantro, lime zest, and pickled Fresno chiles. Serve immediately.

Image courtesy of Alexis deBoschnek.

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