Wednesday, May 13: Loaded Nachos with Poblano Sauce and Veggies

Loaded veggie nachos and margs for dinner! These nachos are based on a recipe recently released by Petty Cash (a Los Angeles restaurant), featuring spicy poblano cream sauce, an entire bag of Monterey Jack cheese, roasted cauliflower, crispy kale, and pickled jalapenos. I was skeptical about all the veggie toppings but OMG they were so good!! Matt and I devoured the entire pan.

The recipe can be found online here, or on Petty Cash’s Instagram page. A few notes on the recipe:

• I used an entire 8 oz bag of cheese, not 1/2 bag (isn’t the whole point of nachos the CHEESE?).

• Definitely cut the poblano sauce recipe in half — we made the whole thing as instructed but have SO MUCH leftover.

• I used an entire head of cauliflower and made sure it was chopped into small florets, then tossed them with about 1 tsp paprika (along with the olive oil and salt), just to give some extra color and flavor. I ended up roasting them for closer to 25 minutes (tossing halfway).

• The kale needed more like 12-15 minutes to get crispy for me.

• I roasted the veggies at 375, not 350.

• Once I added the cauliflower and kale on top of the melted cheese/sauce layer, I drizzled some extra sauce over the whole thing and popped back in the oven to make sure everything was nice and hot before serving.

• I added pickled jalapenos on top, which added some delicious spice and tang!