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I love this time of year. Okay, not so much all the rain, gray and cold. But, what I do love is football season. Whoever said football was the greatest season of the year was right! And, the Super Bowl is what the whole season leads up to. I get to dust off that jersey from the back of my closet (although, not this year. Next year Seahawks!). Super Bowl weekend is the perfect time try out some new Pinterest recipes. Football is what makes the end of summer less bitter. And, it got us through the first bit of winter, so let’s send it off with a dynamite Super Bowl recipe!
When we moved into our new house, one of the things I was most excited about was having a great open kitchen that would allow Tom and I to be cooking away in the kitchen and still be part of the action for football games and parties. We are planning on hosting our very own Super Bowl party this year. And, while we don’t always eat grain free, these spicy plantain nachos will definitely be making an appearance. Not only for our various grain free friends, but also because they are freaking delicious.
With these plantain nachos won’t even miss the chips!
And, I don’t mean that in a health food way, like making kale chips and saying they are better than potato chips! Because, while I do love kale chips, let’s all be serious, they are not potato chips. Plantain chips are different though. I think they are better than tortilla chips. They are that good. The *only* place that they fall short is that they tend to be smaller than tortilla chips, so you can only get so much gooey cheesiness on one chip. But, that is it.
What’s great about this recipe, is how adaptable it is for various dietary lifestyles. My version is gluten free and vegetarian. But, a couple small changes make this recipe Paleo friendly, Whole 30 compliant, or totally Vegan. I have highlighted those changes in the recipe below to make it easy to change and suit your preference.
The handsome hunk graciously allowed me to tested out this recipe on him while watching his beloved Jacksonville Jaguars leading the way to victory in the regular season, securing their spot in the playoffs. So, not only are they delicious but I’m pretty sure that makes them good luck too. That means you should put on your lucky socks and make these bad boys. I also happen to know that they pair excellently with beer, and cider so fear not. Dig in, and enjoy!
- 2 tbs almond flour (or flour of your choice)
- ½ cup milk (or plant based milk for vegan)
- ½ cup sharp cheddar (or plant based cheese for vegan)
- To taste - red chili flakes, ground cayenne pepper
- Large bag of plantain chips
- 1 can jalapeno refried beans (for Paleo or Whole 30, omit beans and use ground beef or chicken)
- ½ jar of jalapenos
- Monterey or pepper jack (plant based cheese for vegan or omit for Whole 30)
- 3 scallions, chopped
- Guacamole & sour cream (plant based sour cream for vegan) for serving.
- Preheat oven to 350
- To make nacho cheese sauce (omit for Whole 30):
- Put a small saucepan on medium heat. Add in almond flour. Slowly whisk in milk, combining completely. Stir in cheese to melt. Add in red chili flakes and ground cayenne pepper to taste. Let cool to thicken.
- On a sheet pan, layer ⅓ of each plantain chips, nacho sauce, refried beans, and jalapenos. Repeat until done.
- Top with monterey or pepper jack cheese, enough to cover entire top.
- Bake at 350 for 20-30 minutes until cheese is browned and bubbly on top.
- Remove from oven and top with chopped scallions.
- Serve hot with guacamole and sour cream.