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Edamame Nachos


If the title of this post sounds gross…..just put that skepticism aside and give it a chance.  You have to; you’re obviously a foodie or you wouldn’t be here, right?

 I had this bag of frozen shelled edamame peas in my freezer for a while and I decided to get them out and play around a little.  I was craving Mexican food, and yes I know that’s nothing new.

I have seen recipes for edamame dip, edamame spread, etc. and I thought if they put refried beans on nachos, why not edamame – they’re both beans (or peas) – who cares if they’re green.  I’ll eat anything.  Well, almost anything.  It has to taste good.  And I prefer it not be sweet.  😉 

Edamame Nachos

My edamame peas were frozen, so I had to heat a small pan of water on high, then let them boil for 3 minutes to get them “done”.   

~Mise En Place~

About 1 cup cooked, shelled edamame peas

1 tbsp lemon juice

3 tbsp olive oil (you will need to judge this on your own – I think I might have used more)

1 tbsp Lawry’s seasoned salt

1/2 tsp cumin

1 tbsp dried cilantro

Large restaurant style tortilla chips

Plenty of Monterey Jack , or your cheese of choice

~Directions~

Heat oven to 425°.  Place the edamame, lemon juice, olive oil salt, cumin and cilantro in a food processor.  Pulse until pureed – or almost.  Edamame is a little resistant and won’t get to pureed consistency as quickly as other beans do.  Just give in – it will be good.  Continue to add olive oil until it looks like (and tastes) you want it to.

Spread a thin layer of the edamame mixture on the tortilla chips.  Place on a cookie sheet sprayed with cooking spray, then sprinkle with cheese.   Bake for 5-7 minutes, watching carefully.  Remove from oven when the cheese is melted and the chips are browning around the edges. 

Let me just go ahead and apologize for that little jalapeno looking so sad.  I try so hard.  Good models are hard to come by these days.

Ok, so top with sour cream, lettuce, tomatoes, jalapenos – whatever you like on your nachos.

You must try them –

Speaking of things in the freezer….I was recently given some venison and asked to come up with some recipes.  I made some meatballs with the ground part of it, but I have a tenderloin that I’m not so sure what to do with??? Any suggestions?  Please let me know!

Have a great week and make sure to check back for our challenge ingredient on Friday! 

~Dixie Chik~

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