Wayfare Mexi Cheddar nachos

I am all about easy late night snacks, and vegan nachos are probably my favorite. Preheat the oven to 350.

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Finely chop about 3/4 C onion, 1/4 C tomato, 1/4 C green pepper and a clove or two of garlic. Or pretty much however much you want.

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In a small bowl, add 3 Tbsp or so of Wayfare Mexi Cheddar cheese spread,

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and the chopped veggies and garlic.

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Stir it up.

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Spoon the cheesy mixture onto the tortilla chips. I had just enough chips to fill my oven-safe dinner plate, so I piled the veggies on thick. You could stretch it, though, if you needed a bigger serving.

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I added Frank’s Red Hot Sauce on top to spice it up a little.

Pop it in the oven for 10 – 15 minutes…

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until the (they can’t say it’s) cheese spread thickens, then stick it under the broiler until it begins to brown.

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Nachos. I tried half with nutritional yeast sprinkled on top and half without. I liked it better with.

Originally I baked mine at 400 for about 10 minutes, then put it under the broiler. I think it needs to bake longer to give the spread a chance to thicken as much as I like it to, that’s why I’ve adjusted the temp and time here. It really does need some kind of hot sauce, otherwise there’s no flavor pop at all from the spread. It’s like a blank canvas you get to turn into a work of art.

If you love nachos and have a few extra minutes to spare, you may also enjoy THIS RECIPE using a tahini cheese sauce.

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