Updated: Feb 24
These are nacho ordinary jackfruit nachos! I think these Hickory Smoked Jackfruit Nachos are much easier (and tastier) to make! I'm really happy with the fantastic texture and smoky flavor I achieved with our Hickory Smoked Snack Jack. You'll have to tell me what you think! I didn't go all out on ingredients because I just used what I had at home. If I'd had an avocado, you better believe it would have made it in there! Actually, I did choose my vegan "cheese" carefully and went with my go-to choice for melted "cheese": Violife Just Like Cheddar Shreds!
I tried a new method of cooking Snack Jack for this recipe: I skipped the stove entirely and soaked the Snack Jack in hot water for 5 minutes. You could do it this way or use our Fry Method and get fajita-like results.
Makes 2-3 portions
1 bag Hickory Smoked Snack Jack
1/4 cup hot water
Tortilla Chips (I used blue corn tortilla chips because they're healthier than others.)
1 can refried beans (black or pinto)
1 bag of Violife Just Like Cheddar Shreds
Pico de gallo, salsa, or hot sauce of choice
Cilantro, as a garnish
Preheat oven to 350*F.
Empty contents of 1 bag of Hickory Smoked Snack Jack into a small bowl. Add water and soak for 5 minutes or until most of the water is absorbed.
On a baking dish, make a layer of chips and top with spoonfuls of refried beans, half of the soaked Snack Jack, half of the Violife Just Like Cheddar Shreds, and any other ingredients you want.
Repeat, making another layer of each.
Bake in the oven for about 10 minutes or until the Cheddar Shreds have melted.
Top with pico de gallo, salsa, or hot sauce of choice and cilantro.