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Loaded Veggie Nachos

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Appetizer, snacks
Cuisine: American, Mexican fusion
Calories: 312
Ingredients Equipment Method Notes

Ingredients
  

Base:
  • 200 g tortilla chips plain or lightly salted
Cheese Sauce:
  • 1 cup shredded cheddar or vegan cheese
  • 3 tbsp milk or non-dairy milk
  • 1 tsp cornstarch
  • ½ tsp garlic powder
  • Pinch of salt
Veggie Topping:
  • 1 medium tomato small diced
  • 1 small onion finely chopped
  • ½ cup boiled sweet corn
  • ½ small capsicum finely chopped
  • 1 jalapeño sliced optional
  • 2 tbsp chopped cilantro
Seasoning:
  • ½ tsp chili flakes
  • ½ tsp oregano
  • ¼ tsp black pepper
  • Salt to taste
  • Optional Add-ons:
  • 2 tbsp salsa
  • 3 tbsp sour cream or hung curd
  • ½ avocado sliced or mashed
  • ---

Equipment

  • Baking tray
  • Microwave
  • Chopping board and Knife

Method
 

  1. Prepare Cheese Sauce:
  2. Heat milk + cornstarch in a pan, stir until slightly thick. Add cheese, salt & garlic powder. Stir until smooth.
  3. Arrange Base:
  4. Spread tortilla chips evenly on a baking tray or plate.
  5. Add Toppings:
  6. Sprinkle corn, tomato, onion, capsicum & jalapeños evenly over chips.
  7. Season:
  8. Add chili flakes, oregano, black pepper & salt.
  9. Cheese Layer:
  10. Drizzle warm cheese sauce generously over everything.
  11. Heat & Melt:
  12. Bake at 180°C (356°F) for 5–7 minutes OR microwave 30–45 seconds just to melt cheese.
  13. Finish & Serve:
  14. Top with salsa, sour cream & cilantro.
  15. Serve immediately while crisp.

Notes

💡Notes
Add beans for extra protein.
If chips feel salty → reduce added salt.
Avoid adding watery tomatoes → pat dry first.