“What Do You Call Cheese That Isn’t Yours?”- Veggie Nachos with Tempeh, Cascabel Sauce and Queso Fresco
A few weeks ago I won a gift basket from Foodspring that was filled with all of the Sofi Award winning products from the Summer Fancy Food show. Last night I finally got the chance to use one of the products. Since I was in the mood for Mexican, I decided to break open the bottle of Cascabel Sauce from San Angel Mole Company.
With one taste of this sauce, I immediately knew why it was a Sofi Award winner. The heat, spice and smokey flavor from the Cascabel chile is robust and flavorful. This sauce will definitely become a staple in my pantry.
What You Need:
10 Corn Tortillas (cut into small triangles for chips)
1/2 Can Refried Beans
Small Pkg. White Mushrooms (sliced)
1/2 Onion (chopped)
3/4 Cup Queso Fresco
1/4 Cup Shredded Mexican Cheese
1 Pkg. Tempeh (cubed)
1/2 Cup San Angel Mole Casecabel Sauce
Set oven on 400 degrees on convection setting
1. Grease a small pan and heat on low-medium heat. Toss the cubed tempeh into the pan and brown on all sides. Pour about 2 tbsp. of the Cascabel sauce onto the tempeh and stir to coat the tempeh. Remove from pan and set aside. Meanwhile, place the tortillas onto a tray and set in the oven for about 10 minutes, or until crunchy. Set aside.
2. Then, add the onions and mushrooms to the pan and saute until tender. Set aside. Next, start to arrange the nachos. Spread the refried beans onto the chips. Top with the mushrooms, onions, cheeses, tempeh and the Cascabel sauce. Place the tray in the oven on 400 degrees (bake setting), for about 10 minutes.
3. Remove the tray from the oven and serve with sour cream, lime and guacamole.