Plantspired Steak Nachos

Serving Size 8

Prep Time empty mins

Cook Time 60 mins

Difficulty Easy

Ingredients

  • 1 package Nasoya Plantspired Steak
  • 16 ounces thick tortilla chips 
  • 2-3 cups shredded cheese:
    • Queso quesadilla
    • Monterey Jack
    • Colby
    • Cheddar
    • Pepper Jack 
  • 2-3 tablespoons cilantro, chopped
Avocado crema:
  • 1 avocados, peeled and pitted
  • Handful cup cilantro, optional
  • 1/4 cup sour cream
  • 1/4 teaspoon coarse kosher salt, plus more to taste
  • 1 lime, juiced 
  • 1 clove garlic
Tomatillo salsa:
  • 1 pound tomatillos
  • 1 small red onion
  • 2 cloves garlic
  • 1/2 jalapeño pepper 
  • ½ cup cilantro, chopped
  • 1 lime
  • 1 teaspoon sugar
  • ½ teaspoon kosher salt
Inspired by: Tao of Spice, Isabel Eats, and A Couple Cooks

Preparation

  1. To make tomatillo salsa:
  2. After chopping, mix all ingredients together in a bowl and add the juice of 1 lime, 1 teaspoon sugar, and a few pinches of kosher salt.
  3. To make avocado crema:
  4. Add all ingredients to a blender or food processor and blend until smooth, scraping sides down as needed.
  5. Preheat oven to 450 degrees.
  6. Scatter the chips in an even layer across a large sheet pan lined with parchment paper and sprinkle on the cheese. Set aside.
  7. Heat a nonstick pan over medium heat for 30 sec. Add 1 tbsp of oil to the pan. Add unwrapped, refrigerated Plantspired Steak to the pan and stir for 2 min. and 30 sec.
  8. Bake the nachos on the middle oven rack for 5-10 minutes until the cheese is melted and chips begin to brown.
  9. Top the nachos with the steak, tomatillo salsa, avocado crema, cilantro, and limes.
  10. Serve warm.

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