Happy Blue Day! Today there have been some pretty fantastic blue posts, from spabettie’s Raspberry Dusted Vanilla Superfood Bark to Vegan4One’s Blue Bubble & Squeak. (And if you don’t know what bubble & squeak is, you’d better go read her post!)
As for me, I was at a loss…. I debated making mini cupcakes with blue frosting (using food coloring), or some blue rice, but none of that seemed quite right. So I wandered the aisles of the grocery store and landed on the blue corn chips. I looked to see if they had blue corn tortillas or blue corn taco shells, which all seemed like fun, but no luck. So I went back to the chips (who doesn’t love a chip?) and the answer came instantly ~ Mango Blue Corn Nachos!
These are another throw-together dish or appetizer – no measuring required. Just gather the ingredients, put under the broiler for a few minutes and you’re ready to feed a hungry crowd (or just yourself!).
This was a great combination of ingredients ~ the sweet mango, spicy jalapeños and salsa, and the salty chips all go together perfectly. And since I used the Daiya Jalapeño Havarti block, rather than the pre-shredded kind, it was soft and creamy and all melty on the chips. Just amazing ~ try it, you’ll see!
Mango Blue Corn Nachos
- Blue corn chips
- Chopped mango
- Your favorite beans (I used refried pinto beans)
- Sliced, diced or chopped jalapeños
- Shredded vegan cheese (I used the Daiya jalapeño havarti block and grated it)
- Salsa
Place your ingredients on a parchment-lined baking sheet: chips, beans, mango, and jalapeños. Broil at 425 degrees for a few minutes, until the chips are toasty brown and the cheese is melted. Top with the salsa and serve.
How much easier can it get? 🙂
Kelli's Vegan Kitchen 