Summer Veggie Nachos
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Recipe Intro From kulaskitchen
These loaded summer veggie nachos are a perfect way to enjoy fresh summer produce. With crispy tortilla chips topped with browned zucchini, sweet corn, and juicy tomatoes, all finished with a spicy Greek yogurt crema and Red Gold salsa, this dish is an ideal appetizer for your next summer gathering.
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Recipe Card
ingredients
- 1 red onion, very thinly sliced
- 1/2 cup white or apple cider vinegar
- 1/2 cup water
- 1/2 teaspoon kosher salt (for pickling onions)
- 2 medium zucchinis, diced
- 1 1 can (or from 2 ears) fresh corn kernels
- 2 tablespoons olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 bag (~4 cups) thick tortilla chips of choice
- 2 cups shredded cheddar or Jack cheese
- 1 cup black or kidney beans
- 1 jar of Red Gold Salsa
- 2 ripe avocados, diced
- 2 tomatoes, diced
- 2/3 cup Greek yogurt
- Juice of 1/2 lime
- 1/2 teaspoon chipotle or chili powder
- 1/2 teaspoon garlic powder
- Water to thin out crema
- Fresh or pickled sliced jalapeños for topping
- Fresh cilantro for topping
Method
Step 1
Pickle the onions: Add the sliced onion to a jar. In a small saucepan, heat the apple cider vinegar, water, and 1/2 teaspoon salt until just starting to boil. Remove from heat and carefully pour over the onions in the jar. Let sit until room temperature, then store in the fridge until ready to use.
Step 2
Prepare the veggies: Heat olive oil in a large skillet over medium heat. Add the diced zucchini and cook for 4-5 minutes on one side until browned. Flip the zucchini pieces and add the corn. Cook for an additional 5 minutes or until the zucchini and corn are lightly browned. Add salt and pepper to taste, then remove from heat.
Step 3
Assemble the nachos: Preheat the oven to 350°F. Lay a piece of parchment paper on a large baking sheet. Spread the tortilla chips in an even layer and top with shredded cheese. Place in the oven for 10 minutes, or until the cheese is melted.
Step 4
Make the yogurt crema: In a small bowl, whisk together the Greek yogurt, lime juice, chipotle or chili powder, garlic powder, and salt to taste. Add water as needed to achieve a thick but pourable consistency. Taste and adjust seasoning as necessary.
Step 5
Finish the nachos: Remove the baking sheet from the oven and top the chips with the zucchini and corn mixture, beans, spoonfuls of Red Gold salsa, pickled onions, diced avocado, diced tomatoes, and jalapeños.
Step 6
Garnish with fresh cilantro and additional toppings as desired. Serve immediately and enjoy!