Nachos w/ Vermicelli, Zucchini, & Avocado
These Vermicelli Nachos consist of cucumber, zucchini, banana pepper, jalapeño, & habanero w/ tamari, rice vinegar, peanut butter, and avocado. Nachos are a great way to utilize leftovers. There are very few things in this world that don't taste absolutely spectacular on a bed of tortilla chips, covered in cheese, and topped with avocados and hot sauce.
Equipment
- Baking Sheet
- Oven
Ingredients
Vermicelli Salad
- 100 g. vermicelli
- 1 cucumber diced
- 1 zucchini diced
- 1 banana pepper diced
- 1 jalapeño minced
- 1 habanero minced
- 3 tbsp. tamari
- 3 tbsp. rice vinegar
- 1/3 c. peanut butter (or tahini)
- 1 avocado diced
Enchilada Sauce
- 20 Thai dragon peppers (or other small pepper of choice)
- 3 tomatoes quartered
- 4 cloves garlic
- 1/2 red onion halved
- 1 tsp. cumin
- dash salt
- dash pepper
- 3 c. water (divided, 2 c. + 1 c.)
Avocado DIp
- 6 avocados
- 3 Thai dragon peppers (or other small pepper of choice)
- 6 cloves garlic
- 6 limes juiced
- 1½ c. Greek yogurt
- 2 c. almonds
- 1/4 c. olive oil
- dash salt
- dash pepper
Nachos
- 1/2 c. vermicelli salad
- ~2 handfulls tortilla chips
- 1/2 c. cheddar cheese
- dollop avocado dip (optional, or sour cream)
- dollop enchilada sauce (optional, or hot sauce)
Instructions
Prepare Ingredients
- This Vermicelli Salad w/ Cucumber, Zucchini, & Garden Peppers recipe requires a large bowl, large pot, skillet, stovetop, and paper towels. It takes about a 15 to toss together, most of which is spent cooking the vermicelli. As the rest of the salad is raw and simply mixed together.
- For the hot sauce on this, I used Enchilada Sauce w/ Thai Dragon Peppers. These recipes take less than an hour and require an air fryer and a large pot on the stove. You can easily substitute your own salsa or hot sauce of choice. But I am quite fond of making it from scratch!
- I also topped this with Potluck Avocado Dip w/ Thai Dragon Peppers. This is entirely optional. You can easily substitute sour cream or omit it entirely for a more vegan recipe. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!
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!Exactly how much chips you use is largely a matter of personal preference as well. I've never sat there carefully measuring chips! Roughly two handfuls usually equates to about a serving. I tend to cook far more than I actually need, though. So, as always, adjust to personal preference!
- Spread vermicelli evenly across the tortilla chips.
- Sprinkle with cheddar cheese.
- Bake for 15 minutes, or until the cheese melts and the chips begin to toast.
- Once the nachos are done cooking, remove from the oven and top with avocado dip and hot sauce.
- Serve immediately. Once the nachos begin to cool down, the tortilla chips will absorb too much moisture and soften. Once this happens, there isn't a lot that you can do to crisp them up again!
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.