Category: Appetizer

Sheet Pan Chilaquiles Nachos Main

Sheet Pan Chilaquiles Nachos

A true Mexican comfort food turned into delicious vegetarian nachos. This recipe has slow-cooked crockpot beans and a homemade nacho cheese sauce.


Easy Crock Pot Pinto Beans
1 pound dry pinto beans
½ cup mirepoix
1 ½ teaspoons sea salt
3 garlic cloves, minced
2 bay leaves
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
7 cups water
4 cups veggie broth
Simple Nacho Cheese Sauce
1 tablespoon butter
1 tablespoon flour
1 cup whole milk
¼ teaspoon sea salt
¼ teaspoon cayenne pepper
8 ounces sharp cheddar cheese, shredded
Sheet Pan Chilaquiles
12 ounces tortilla chips, thick cut
½ cup enchilada sauce
1 cup Easy Crock Pot Pinto Beans
1 cup shredded cheddar cheese
2 cups Simple Nacho Cheese Sauce
¼ cup chopped red onion
2 tablespoons sour cream
¼ cup chopped cilantro
1 avocado, sliced


Easy Crock Pot Pinto Beans

Note: These homemade beans take 8 hours to cook, so if your hungry now, store-bought beans are fine to use!

Check the beans for any bad ones and remove them. Rinse remaining beans.

Add all ingredients to the crockpot.

Cook on medium-high for 8 hours, until beans are tender.

There will be leftover liquid. You can serve the beans kinda soupy or strain them out. The leftover liquid can be used later in soup stocks.

To store the beans, place them in an airtight container in the fridge. You can freeze them for up to 6 months.

These beans are great as a side to any Mexican dish but make great tacos, nachos, and burritos too.

Easy Crock Pot Pinto Beans Main

Simple Nacho Cheese Sauce

Note: You can also use store-bought nacho cheese sauce to save time, but this fresh-made sauce is so worth it!

In a saute pan, melt the butter over a medium-low heat. Sift in the flour and mix until well combined.

Add the milk and turn the heat to medium-high. Whisk the mixture until well combined.

Add the salt and cayenne pepper.

Once the mixture begins to simmer, reduce to medium heat. Adjust as needed to keep a low simmer. Cook for 2 minutes. The sauce should thicken.

Remove the pan from the heat. Add in a handful of the cheese and mix until it is fully melted and incorporated. Repeat until all of the cheese has been incorporated.

If you keep heat during this step, you risk the cheese breaking.

To store the extra sauce, it will last about four days in the fridge. You can freeze it where it will keep for 6 months but the texture will change.

Simple Nacho Cheese Sauce Main

Sheet Pan Chilaquiles

Preheat the oven to 350 degrees F.

Toss chips with the enchilada sauce.

Layer chips, beans, and cheddar cheese onto a sheet pan.

Bake for 5 to 10 minutes, until the cheese, has fully melted.

Remove from the oven and cover with nacho cheese sauce.

Top with chopped onion, cilantro, sour cream, and slices of avocado.

You pretty much want to eat the nachos immediately. I mean, why wouldn’t you motorboat these right away!

Sheet Pan Chilaquiles Nachos Main

Roasted Salsa Roja Main

Roasted Salsa Roja

Here is a quick and easy homemade salsa recipe that’s no fuss, with roasted tomatoes and other veggies, but darn tasty. Plus, I explain how to remove the heat from those chile peppers.


1 lb tomatoes
2 jalapeños
2 garlic cloves, peeled
yellow onion
2 tsp teaspoons sea salt, divided
1 ½ tbsp packed cilantro leaves
1 tsp olive oil


Preheat the oven by setting the broiler to high.

Slice the jalapenos in half lengthwise. If you don’t want the salsa to be too spicy, remove the seeds, but more importantly, the white pith from the peppers. This is where most of the heat is stored.

Core out any remaining bits of the stem on the tomatoes.

Add the tomatoes, jalapenos, garlic, and onion to a large mixing bowl with the olive oil. Toss until fully coated.

Place the sliced tomatoes and place them cut-side down on a baking sheet.

Transfer remaining ingredients to a baking sheet and sprinkle them with half the sea salt. Broil for about 20 minutes until tomatoes, and other ingredients, are roasted and slightly charred. Remove from the oven and let cool for about 10 minutes.

Add ingredients to a food processor (or blender) and puree until desired consistency is reached. Add cilantro and pulse a few times to mix in. Add remaining salt as desired.


Roasted Salsa Roja

Veggie Rainbow Roll Ups with Spinach Tortillas

Here is a fun, tasty way to get kids to eat their veggies. Seriously, a much better way to taste the rainbow! These roll ups (or pinwheels) are bursting with fresh bell peppers, carrots, cabbage, and more. Did I mention kid-friendly?!


3 12-inch spinach tortillas
8 ounces cream cheese, softened
4 ounces sour cream
1 red pepper, julienned
1 yellow pepper, julienned
1 large carrot, julienned
¼ red cabbage, julienned
1 cup baby spinach


In a mixing bowl using a hand mixer, whisk together the sour cream and softened cream cheese until it is combined and fluffy.

Divide the mixture between the 3 spinach tortillas by evenly spreading it over one side of each tortilla.

With each tortilla, lay the red peppers across in a single, even row. Repeat for the yellow peppers, carrot, red cabbage, and spinach.

Starting at one side, roll up the tortilla over the veggies, pressing it together tightly as you do.

Cut the rolled tortillas widthwise making 1-inch slices.

Place the roll ups on a plate and cover with plastic. Refrigerate for one hour before serving.


Caramelized Onion Dip Recipe Main

Caramelized Onion Dip

Here’s an easy and delicious dip for the Super Bowl or any time of year. Made with sweet and jammy caramelized onions, white wine, and cream cheese, this dip is chip ready! Plus a trick to quickly dice onions.


2 large yellow onions, diced
2 tbsp butter
¼ cup white wine
12 oz sour cream
8 oz cream cheese, softened
¼ cup chopped parsley, divided


Melt butter in a medium sized pan over a medium heat.

Add the onions, and caramelize them. This will take about 30 minutes or so. The onions will first sweat and then become slightly translucent. The key here is to caramelize them and not burn them, so you will have to turn down the heat once they get going. Be sure to stir them every few minutes but onions caramelize the best when ignored a bit. They are done when they are a deep golden brown and jammy.

Deglaze pan by adding just enough white wine to cover the bits stuck to the pan, and bringing it to a simmer. Use a spatula to scrape the bits away while the liquid cooks off.

In a mixing bowl, using a hand mixer, mix together the sour cream and cream cheese. Then add in the caramelized onions and the deglazed bits. Add in half of the chopped parsley and mix everything until well combined.

Transfer mixture to a dip bowl and top with remaining chopped parsley. Serve with ridged potato chips or slices of bread.


Caramelized Onion Dip

Parmesan Asparagus Fries Recipe Main 1

Parmesan Asparagus Fries

Here’s a completely new kinda fry. Fresh asparagus battered and rolled in crunchy breadcrumbs and nutty Parmesan cheese and baked to perfection. Perfect as a snack or a side dish.


1 cup Panko breadcrumbs
3/4 cup Parmesan cheese, finely grated
1 pound fresh asparagus, trimmed
1/4 cup flour
2 eggs


Preheat oven to 425° F. Lightly spray a baking sheet with nonstick spray.

In a shallow bowl, combine Panko and Parmesan. Set aside. In another shallow bowl, add the flour. In a third shallow bowl, whisk together the two eggs until fully beaten.

Eggs for Fry Batter 1

Working in batches, coat the asparagus in flour. If the flour is not sticking, pat the asparagus with a wet paper towel.

Asparagus in Flour 1

Dredge the flour-coated asparagus into egg mixture, then roll them in the Panko mixture, pressing to coat.

Place the coated asparagus in a single layer onto the prepared baking sheet.

Asparagus Fries 1

Place into oven and bake for 10-12 minutes, or until golden brown and crisp.

Baked Asparagus Fries 1


Parmesan Asparagus Fries Recipe 1


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