That’s quite a mouthful, don’t you think?
We had a little debate in our home. Do you say ‘Brussels Sprouts Nachos’ or ‘Brussels Sprout Nachos’? The latter rolls off the tongue a little easier, but I think the former is correct.
It’s hard to know for sure; I haven’t seen any recipes like this before. It came about one evening last week when Danny worked late and I fed ‘n bed the kids, then we convened for a bite of supper together. It was hardly a date night, with both of our laptops open, but the silence was blissful all the same.
Uninspired to cook, I scrounged for our dinner and came up with half a bag of black bean tortilla chips, extra sharp cheddar, the remains of a Thai pepper…and a basket of firm, young brussels sprouts.
Brussels sprouts nachos is now a thing in our house. Or rather, Zesty Lime Brussels Sprouts Nachos with Sharp Cheddar and Black Bean Tortilla Chips.
Black bean tortilla chips are my absolute favourite flavour of tortilla chips and our local tortilleria makes a tremendous version. Sprinkle them with stir-fried brussels sprouts and a mound of sharp cheddar cheese to build these nachos. Top with slivers of hot pepper and slide it all under the broiler.
The mild sweetness of the brussels sprouts plays well with the sharp cheese and the heat of the pepper, and the lime as a little acidity. There is no question, it’s a great bite. The only thing missing that evening was guacamole, and so naturally I had to make it again and decided to share with you.
I’ve long enjoyed brussels sprouts shredded and stir-fried with a bit of lemon, and this seemed like the best method for preparing them for a nacho topping.
I suppose you could file this snack under ‘Game Food’. We don’t watch football, but I see all the round-ups of snacks on Pinterest and I am aware that game food is a big thing, though I haven’t seen little green cabbage heads starring in many collages of football finger food.
I’ve been making them with cheddar, but now I think they would be even better with a goopy homemade nacho cheese. Kind of like the classic broccoli and cheese sauce, right? Or am I taking this too far? If anyone takes that for a test run, let me know how it goes.
Curious about brussels sprouts? I featured them as a Spotlight Ingredient a while back where you can find information on storing, cleaning and cooking them.
If you want to pair these brussels sprouts nachos with something a little more substantial, I have to recommend these Chicken Parmesan Heros.
|Brussels Sprouts Nachos||
- 150g brussels sprouts, about 1 cup, chopped
- 1/2 teaspoon bacon grease or butter
- zest of one lime
- pinch of salt
- two handfuls of black bean tortilla chips, or your preferred variety
- 14/ cup grated extra sharp cheddar, or your favorite melting cheese
- fresh chili pepper such as Thai or Jalepeno, sliced thinly
- guacamole to garnish
- sour cream to garnish
- Trip off the outer leaves from the sprouts and give the heads a quick wash.
- Melt bacon grease or butter in a small skillet while you shred the brussels sprouts. Cut them in half, then place them cut side down on your board. With a sharp chef’s knife, slice them from the tip down to the core. Discard the woody core.
- Stir fry the shredded sprouts in the fat for 2-3 minute until they turn bright green and wilt slightly.
- Add the lime zest and salt to the pan, stir together and remove from heat.
- On a microwaveable plate, arrange the tortilla chips and sprinkle with cheese. Top with sauteed brussels sprouts and finish with sliced of chili pepper.
- Microwave until the cheese had melted.
- Alternatively, prepare nachos on a pizza pan or pie pan and place under the broiler for 2-3 minutes.
Special diet suggestions:
- Gluten free: use your favourite gluten free tortilla chips, and proceed with the recipe as usual.
- Vegetarian: Use butter to saute the brussels sprouts and enjoy your vegetarian nachos!
- Vegan: Saute the brussels sprouts in olive oil and top vegan tortilla chips with a vegan nacho cheese topping.
What is your favourite nacho topping?