I made you some nachos.
Because, let’s be real here, you’ll be watching Superbowl this Sunday, but you’re really just there for the food. You won’t be rooting for this team or that team.
By half time, you’ll have eaten too much and covertly unbuttoned your jeans juuuust a teeny bit. In your food coma, you won’t care anymore about the witty commercials. You’ll just be cheering for SOMEONE to hurry up and score so this blasted thing can be done and you can go home and change into your pajamas.
So, if you’re going to behave yourself and watch the game while keeping your complaints to yourself, it better be worth your while but not leave you miserable until next Sunday. You’re not looking for buffalo poppers or pigs in a blanket. You’d sooner lick a salt block and be done with it. Besides, you’ll want to get your shoes on or your rings on or just about anything on tomorrow morning (without greasing your whatever in mayo).
Yep, I get it – totally preachin’ to the choir over here.
Which is why these nachos, while being so delicious that Mr. Hausfrau, an honest-to-god meat-and-potatoes eater, licked his fingers after eating a plate of them, are totally cleaned up. They’re topped with chickpeas, a vegan cheese sauce, and a lime-tinged sour cream (also vegan). They’re inspired by a plate of nachos I had at City Cafe, oh, about 2 years ago, and I’ve obsessed about them since.
That’s right. Obsessed. The meaty chickpeas with the tomatillo salsa, the cheesy sauce, that tangy, sour creaminess. The tomato, the crunchy chips. And the lime – gotta have the lime. Ouch, Hammer, don’t hurt ‘em.
Who obsesses over chickpeas?
I do and it’s becoming apparent to me that I spend too much time eating or thinking about food and I ought to take up a new hobby.
It’s just very hard to knit with frosting-coated fingers.
Pepperjack Chickpea Nachos
6 cups tortilla chips
scant 1 cup unsweetened plain almond milk
heaping 1 cup Daiya cheddar cheese
heaping 1 cup Daiya pepperjack cheese
1/4 cup vegan sour cream
1/2 cup salsa verde (tomatillo salsa)
1 tomato, roughly chopped
1/2 cup chickpeas, drained and rinsed
2 tablespoons lime juice
1 lime, quartered (for serving)
In a small pot over medium-high heat, heat the almond milk just until boiling. Sprinkle in the cheddar and pepperjack cheeses, whisking the entire time. Once all the cheeses are added, continue whisking, until the cheese in completely melted and the sauce has come together. Remove from the heat.
In a small bowl, whisk together the sour cream and lime juice until thoroughly blended. Set aside.
Arrange the tortilla chips over a large platter. Drizzle the cheese sauce over the chips, followed with the salsa verde. Sprinkle the tomatoes and chickpeas over the platter of chips. Finally, drizzle the sour cream over top of the nachos. Serve with lime wedges.