Chef Sol’s Nachos with Homemade Queso and Pico de Gallo

Personal Chef to the stars Chef Sol joins #LunchBreakLIVE to whip up Pico de Gallo Perfection with a Nacho Queso Dip made from Follow Your Heart vegan cheese! Learn how to make this and wow your friends and co-workers at the next pot luck! #JaneUnChained

RECIPE: Chef Sol’s Pico de Gallo

INGREDIENTS

  • 5 Roma tomatoes, chopped
  • 1/4 onion, minced
  • 1 jalapeño, finely diced, for less heat, remove seeds and membrane
  • 1/2 cup fresh cilantro, chopped
  • Juice of 2-3 limes
  • 1 T Bragg’s Apple Cider Vinegar
  • 1 T organic cane sugar or agave
  • 1 tsp salt (add half in the beginning) add more if necessary

DIRECTIONS

  1. Place all ingredients into a small to medium sauce bowl
  2. Mix well to combine
  3. Taste and add salt if needed
  4. Enjoy immediately!

Chef Sol’s Nacho “Cheese” Queso Dip

INGREDIENTS

DIRECTIONS

  1. Warm a medium sauce pan on low to medium heat.
  2. When hot, add Earth Balance butter, onion and jalapeño and sauté until onions are soft.
  3. Then add cubes of cheese and let it begin to melt.
  4. Add  the rest of the ingredients, turn down to low and stir slowly allowing “cheese” to melt (not stick) into a nice cheese sauce consistency.
  5. Remove from heat and serve over your favorite nachos, fresh veggies or even a baked potato!

Serve over your favorite organic blue corn chips with sliced “heirloom” carrots and sweet red pepper for dipping

IMG_6147Beautiful Roma tomatoes for Chef Sol’s Homemade Pico de Gallo

IMG_6145 2Chef Sol’s Homemade Queso made with Follow Your Heart’s Vegan Cheese

IMG_6152 2Colorful, Creamy and Delicious Homemade Nachos with Homemade Queso and Pico de Gallo

IMG_6153Colorful, Creamy and Delicious Homemade Nachos with Homemade Queso and Pico de Gallo

 

 

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