Nachos w/ Potato Quinoa, Cheddar, & Peanut Butter
These peanut butter nachos combines Yukon gold potatoes, shallots, tamari, apple cider vinegar, royal quinoa, peanut butter, and cheddar cheese. With just a dollop of sour cream and hot sauce on top.
Equipment
- Oven
- Baking Sheet
Ingredients
Quinoa
- 2 Yukon gold potatoes diced
- 1/2 shallot minced
- 3 tbsp. peanut butter
- 1/4 c. tamari
- 1/4 c. apple cider vinegar
- 1 c. quinoa
- 3 c. water
Nachos
- 1/2 c. quinoa
- ~2 handfuls tortilla chips
- 1/2 c. cheddar cheese grated
- hefty dollop sour cream
- dollop hot sauce (optional)
Instructions
Prepare Ingredients
- Cook Quinoa w/ Potatoes, Tamari, & Peanut Butter. This takes about an hour and requires a rice cooker or stove. You can also easily create a different flavor profile or utilize the produce that you have on hand. I almost always keep a batch of rice or quinoa in the fridge for exactly this purpose.
Cook Nachos
- Preheat oven to 350 degrees Fahrenheit.
- Meanwhile, lay out tortilla chips across a baking sheet.Cover until you can't see the baking sheet any longer. They should be touching, but not overlapping too much. You really just want to be able to add toppings to every chip without it getting too much on the baking sheet!
- Sprinkle quinoa evenly across the tortilla chips.
- Sprinkle with cheese.
- Bake for 15 minutes, or until the cheese melts and the chips begin to toast.
Tips, Tricks, & Notes
- For a more in-depth article on nachos, check out my article on The Fundamentals of Making Nachos. I make suggestions on settling the microwave vs. oven debate and give suggestions on serving size, topping order, and potential reheating tips and tricks.