Meatless Friday: Red, White, and Blue Nachos

Monica Portogallo shares a festive meatless Independence Day recipe that kids can help prepare. Download our printable recipe card!

I came across a version of this Red, White, and Blue Nacho recipe several years ago in Highlights’ High Five magazine, and it quickly became a hit with everyone in my house. It’s quick, tasty, flexible, and kids can help sprinkle the ingredients. It’s great for the Fourth of July, but if you’re like us, you’ll want it any time of year!  

Keep in mind the recipe amounts are just guidelines; feel free to adjust them to your taste preferences. There are two options for the cheese: broil with shredded cheese on top or make a cheese sauce to pour on top. 

Red, White, and Blue Nachos 

Ingredients:

6 cups blue corn tortilla chips
3 cups assorted red toppings of choice, such as red salsa, red beans, chopped tomatoes, pico de gallo, or chopped red bell peppers
½ cup minced onion
1 ½  cups shredded Monterey Jack or white cheddar cheese (or use cheese sauce — recipe below)

Broiling Directions: 

Take a large baking sheet with sides and line it with parchment paper (parchment paper is not strictly necessary, but it makes clean-up much easier).
Set the oven to broil.
Spread the tortilla chips in an even layer over the baking sheet. Sprinkle red toppings and onion evenly over the tortilla chips.
Sprinkle shredded cheese evenly on top.
Broil for 1-2 minutes, until cheese is melted, but keep a close eye on it to ensure it doesn’t burn. 

Cheese Sauce

1 tbsp butter
1 tbsp all purpose flour
½ cup vegetable broth
¼ tsp chili powder
Hot sauce to taste (optional)
4 oz shredded Monterey Jack cheese 

Nachos With Cheese Sauce: 

Spread tortilla chips in an even layer over a large platter.
Sprinkle red toppings and onion evenly over the tortilla chips.
Make the cheese sauce and pour over nacho ingredients.