Crinkle Fry Nachos Blanco with Sriracha Peach Queso

Crinkle Fry Nachos Blanco with Sriracha Peach Queso – a tangy, sweet and spicy update on a traditional nacho, using crispy french fries and a unique peach queso!

 

We have had some very cold weather in Portland this month, and crazy foggy days! It was a perfect time for me to be working with Alexia Foods, because I got to make all kinds of tasty warm dishes while creating recipes with their product. Roasted Crinkle Cut Fries for lunch while it is zero degrees with wind chill outside? Yes please and thank you!

 

I am excited to be sharing a new queso recipe with you today. My Sriracha Peach Queso is new because I am only just now sharing it, but we have been enjoying this since summer. When I had fresh peaches. Very slightly sweet when you get a small bite of peach, with a spicy heat that you control. Start small with the sriracha, or boldy add several tablespoons if you love it like we do.

I poured the warm queso (oh, so good warm!) over some simple yet flavorful nachos – made with white beans, creamy avocado, tangy peperoncini, and crinkle cut fries. Yes, you know me and my non traditional nachos. These cover all the mealtime bases – proteins and veggies and starches, oh my – so they are perfectly suitable for lunch, dinner, and any major football games you may have in your future. The fact that these roasted crinkle cut fries are 98% fat free and only 100 calories per serving is just a plus.

crinkle fry nachos blanco

YIELD: five servings / one large platter

dairy, egg, soy, and gluten free, vegan

INGREDIENTS:

16 ounces Alexia Smart Classics Roasted Crinkle Cut Fries with Sea Salt
2 cups white cannellini beans
1 avocado, peeled, pitted, and sliced
Sriracha Peach Queso, recipe follows
peperoncini, for garnish

INSTRUCTIONS:

Preheat oven to 450 degrees.

Arrange crinkle cut fries in a single layer on baking sheet. Bake according to package instructions (22 minutes), flipping once halfway through cooking time.

Arrange one layer of French fries on serving platter. Drizzle several spoonfuls queso over fries. Add a second layer of fries over queso, add a layer of beans and more queso. Build several layers, garnish with avocado and peperoncini.

sriracha peach queso

YIELD: two + cups

dairy, egg, soy, and gluten free, vegan

INGREDIENTS:

1 1/2 cups raw cashews, soaked several hours
3/4 cup sauerkraut juice
1 clove garlic
1 teaspoon onion powder
1/4 cup nutritional yeast
sea salt and pepper
1 fresh peach, peeled and pitted
Sriracha, to taste 

INSTRUCTIONS:

Chop peach into small (1 cm or less) pieces. Set aside.

Drain cashews. In high speed blender, combine cashews, sauerkraut juice, garlic, and onion powder, blend at highest speed until very smooth. Add nutritional yeast, blend until smooth. Add sea salt and pepper to taste. 

Transfer the cashew sauce to a small saucepan over low heat, add chopped peaches and sriracha, to taste (I added about 2 tablespoons – begin with less). Cook until heated through.

 

 

Alexia Foods offers frozen potatoes, appetizers, breads and side dishes with minimal, but distinctive, real ingredients that serve-up exceptional taste–right in your kitchen. For more recipes, tips and inspiration from Alexia online, check out AlexiaFoods.com

 

more Alexia recipes:

 

Black Bean Totchos with Garlic Lemon Sauce

 

Crispy Sweet Potato Chipotle Enchiladas

 

Spicy Thai Totchos

 

Compensation was provided by Alexia Smart Classics via Mode Media. The opinions expressed herein are those of spabettie and are not indicative of the opinions or positions of Alexia Smart Classics.