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The September challenge for Blendtec ambassadors is dips, sauces, and salsas. I know you don’t care, but I do, and this month’s challenge is where the inspiration for this recipe came from! So thank you, Blendtec, for being amazing as usual.

Something I didn’t know until I made this recipe is how perfect the “batter” button on my Blendtec is for making sauces and dips. Was that the whole point of this month’s challenge? To teach us something new about our favorite kitchen gadgets? I may never know, but now that I know, I’m really glad that I know. You know? It’s also fabulous for making actual batters, like pancake batter, as you know if you’ve followed my blog for any period of time. Blender pancakes are where it’s at. IYKYK. What kind of batter should I make in there next? Cake batter? Sign me UP, buttercup.

I feel this is also a fantastic time to remind you that if you are in the market for the world’s best blender, let me know. Since I’m a Blendtec ambassador I can hook you up with a discount code for 15% off a residential blender! How cool is that?! If you have any interest, drop a comment below and I’ll reach out to you with my code.

Now is about that time in the recipe post where I talk you out of making this recipe. Why do I always do this? This recipe is really delicious, I can honestly say that. But if you came here, enticed by the “Nacho Cheese” title in what you know is a healthy-ish food blog, let me just tell you now that there is absolutely zero cheese, anywhere in this recipe. Okay? I’m sorry about this. This Nacho Cheese sauce is not something to hork down with a few tortilla chips in three seconds flat. Instead, you’ll find a delicious plant-based sauce, packed full of good for you ingredients and spices, that just so happens to pair perfectly with the Taco Stuffed Pepper Chips. I tried the Nacho Cheese on its own as I was making this recipe and I wasn’t quite sure how I felt about it. But as I ate these little buggers for lunch several days in a row, the Pepper Chips under a small dollop of the Nacho Cheese, I really started to realize how delicious they are for what they are. I was also happy to be getting some healthy veggies in me. Cooking is the best!

Word on the street is that it is football season. It has found us again. Honestly absolutely the only thing I like about football season is that means it’s finally FALL. Aka the most wonderful time of the year. Other than that, the only thing football season really has going for it is that I know that football food is a big thing. And you know I can always get down with some good food, no matter the occasion. These little tasters make for excellent football food! If you’re looking for a delicious veggie-forward option for your football season eats, look no further.

One last thing. Want to know possibly my favorite thing about Mike? Probably not, but I’m going to tell you anyway. He could, really and truly, care less about watching sports on tv. Or even just tv in general. There are so many guys out there who can’t make plans on Sundays because they have to sit around and watch other men play with balls on tv. But nope, not Mike. Mike is down for all the real-life adventures, all the time. He’s the best. So while there is no football on the tv on Sundays in our home, we still know how to get down with some good old football FOOD. YUM.

thehungryhungryhiker

Taco Stuffed Pepper Chips with Nacho Cheese

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Appetizer, Snack
Cuisine: American
Ingredients Equipment Method

Ingredients
  

For the Pepper Chips:
  • ½ tbsp chili powder
  • 1 tsp cumin
  • ½ tsp oregano
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • pinch red pepper flakes
  • sea salt to taste
  • fresh ground black pepper to taste
  • 1 tbsp ghee
  • 1 yellow onion small, diced small
  • 1 lb ground beef
  • 2 red bell peppers large
  • 2 orange bell peppers large
  • avocado oil spray
  • fresh parsley for serving
For the Nacho Cheese:
  • 1 + ½ cups frozen cauliflower heaping, steamed using your preferred method until very tender
  • ½ cup chicken broth or stock
  • ¼ cup nutritional yeast
  • ½ tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp cumin
  • 1-2 tbsp pure maple syrup
  • ½ tsp turmeric optional, for color
  • sea salt and fresh ground black pepper to taste

Equipment

  • High speed blender

Method
 

  1. Preheat oven to 400° F.
  2. Combine all of the spices for the Pepper Chips in a small bowl and stir to combine. Set aside.
  3. Add 1 tbsp ghee to a large cast iron skillet over medium heat. Once hot, add the diced onion to the skillet and sauté for 5 minutes, stirring occasionally, until fragrant and starting to soften.
  4. Add the ground beef to the skillet with a hefty pinch of sea salt. Sauté and brown, breaking the beef up as you go. Once the beef has browned, add in the spices and reduce the heat to medium low. Cook 5-10 minutes more, until the liquid has partially evaporated off and the beef crisps up a bit.
  5. While the onion and beef cook, cut the peppers. Remove the seeded core and cut each pepper into roughly 8 sections about the size of tortilla chips. Place the peppers in a single layer on a large sheet pan and spray with avocado oil. Roast at 400° F for 10-15 minutes, or until they reach your desired tenderness (I like a little crunch left in them).
  6. Make the Nacho Cheese: add all of the ingredients to a high speed blender and blend 15-20 seconds until combined and liquid. I use the "batter" button on my Blendtec.
  7. To serve, spoon the beef and onion mixture over the Pepper Chips. Place a small dollop of Nacho Cheese over the Pepper Chips as desired. Garnish with chopped fresh parsley, serve hot, and enjoy!