So, the Super Bowl is coming up, and that can only mean one thing — it’s snack time! When else can you dig into a huge pile of nachos and call it lunch? If you’re feeding any vegetarian friends this year, these pulled jackfruit nachos are a must try. The jackfruit has a super meaty texture, and once it’s smothered in BBQ sauce, it makes a fantastic nacho topper! You won’t miss the meat for a second.
Ingredients:
- 2 cups tinned jackfruit
- 2 Tablespoons BBQ sauce
- 1 large bag tortilla chips
- 2 cups grated cheese (I used mozzarella and cheddar)
- your choice of toppings to serve, e.g. guacamole, sour cream, fresh cilantro, squeeze of lime
Instructions:
1. Drain the tin of jackfruit, and add it to a frying pan. If using a non-stick pan, you shouldn’t need any oil, but do add a dash if it starts to stick at all. Cook the jackfruit for a few minutes over a medium heat, until slightly softened.
2. Add the BBQ sauce to the jackfruit, along with a dash of water. Allow the mixture to simmer gently for around 25 minutes — you’ll need to add a little more water as it cooks, as you don’t want the BBQ sauce to stick and burn. When the jackfruit is very soft, use two forks to “pull” it like you would with cooked meat. Be careful if using metal forks with a non-stick frying pan — you may prefer to transfer the jackfruit to a bowl first.
3. Add a handful of tortilla chips to a lined baking tray, and top with some grated cheese and some of the cooked jackfruit.
4. Continue layering up the chips, cheese and jackfruit until you’ve used all of the ingredients — three layers of each is ideal.
5. Bake at 350 degrees Fahrenheit for around 10 minutes, or until the cheese has melted all the way through to the center of the nachos. Serve with your choice of toppings — I used fresh cilantro, guacamole, sour cream and a squeeze of lime.
Drain the tin of jackfruit, and add it to a frying pan. If using a non-stick pan, you shouldn’t need any oil, but do add a dash if it starts to stick at all. Cook the jackfruit for a few minutes over a medium heat, until slightly softened.
Add the BBQ sauce to the jackfruit, along with a dash of water. Allow the mixture to simmer gently for around 25 minutes — you’ll need to add a little more water as it cooks, as you don’t want the BBQ sauce to stick and burn. When the jackfruit is very soft, use two forks to “pull” it like you would with cooked meat. Be careful if using metal forks with a non-stick frying pan — you may prefer to transfer the jackfruit to a bowl first.
Add a handful of tortilla chips to a lined baking tray, and top with some grated cheese and some of the cooked jackfruit.
Continue layering up the chips, cheese and jackfruit until you’ve used all of the ingredients — three layers of each is ideal.
Bake at 350 degrees Fahrenheit for around 10 minutes, or until the cheese has melted all the way through to the center of the nachos. Serve with your choice of toppings — I used fresh cilantro, guacamole, sour cream and a squeeze of lime.
I was super impressed by the pulled jackfruit — although I’m sure it doesn’t taste exactly like meat, it made these nachos feel really substantial, and it was great to have something “meaty” to chew on. It’s definitely something I’m going to experiment with again!
Prepare a big batch of these pulled jackfruit nachos for your Super Bowl party, and I guarantee there won’t be a scrap left!
Have you ever tried using jackfruit as a meat substitute? Share your experiences on Twitter @BritandCo and follow us on Pinterest for more delicious veggie recipes!
