Indulge in our CHEESE GARDEN NACHOS! Loaded with fresh veggies, Juanita’s Hot & Spicy Nacho Cheese Sauce, and crumbled Queso Fresco, these nachos are a cheesy, crunchy delight. Topped with diced avocado and pico mixture, and drizzled with Pica Pico hot sauce, this recipe is sure to be a hit with everyone.

• 1 can Juanita’s Hot & Spicy Nacho Cheese Sauce
• 3 tbsp corn oil
• 2 cloves chopped garlic
• 1 small zucchini sliced thin
• 1 cup broccoli florets thin
• 2 poblano peppers seeds removed and sliced thin
• 1 small onion sliced thin 1 small can black beans
• 1 tbsp Southwest seasoning
• 1 13 oz bag tortilla chips
• 1 small avocado diced
• 12 oz crumbled Queso Fresco
• 1 cup pico mixture
• Pico Pica Hot Sauce

STEP 1

Preheat oven to 400 degrees.

STEP 2

In a sauté pan, cook onions, garlic, zucchini, hominy, and poblano peppers for 3 minutes. Add beans and cook for another 2 minutes. Add broccoli and remaining oil, and cook for 2 more minutes.

STEP 3

In a small saucepan, heat Juanita’s Hot & Spicy Nacho Cheese until creamy and smooth.

STEP 4

On a foil-lined sheet pan, place half of the bag of chips. Spread half of the cheese sauce on the chips and top with the veggie mixture. Add remaining chips and cheese sauce. Bake for 10 minutes or until cheese sauce is bubbling. Top with avocado, Queso Fresco, and pico mixture, and drizzle with Pica Pico hot sauce.

Share this recipe

FEATURED RECIPES