Description
A delightful autumn-inspired appetizer combining roasted pumpkin with crispy tortilla chips, melted cheese, and flavorful toppings for a cozy, cheesy snack perfect for fall gatherings.
Ingredients
Roasted Pumpkin
- 2 cups diced pumpkin
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp chili powder
Base
- Tortilla chips (enough to cover a baking sheet)
Toppings
- 1 cup shredded cheddar or Mexican cheese blend
- 1/4 cup black beans (optional)
- Sour cream (for serving)
- Salsa (for serving)
- Cilantro (for garnish)
- Jalapeños (for garnish)
Instructions
- Preheat Oven: Set your oven to 425°F (220°C) to get it ready for roasting the pumpkin and melting the cheese.
- Roast Pumpkin: Toss the diced pumpkin with olive oil, salt, and chili powder until evenly coated. Spread the pumpkin on a baking sheet and roast for 20 to 25 minutes until tender and slightly caramelized.
- Arrange Chips: Spread a layer of tortilla chips evenly on a clean baking sheet as the base for your nachos.
- Add Roasted Pumpkin and Cheese: Distribute the roasted pumpkin evenly over the chips. Sprinkle the shredded cheddar or Mexican cheese over the pumpkin. Add black beans if using to add protein and texture.
- Bake Nachos: Place the assembled nachos back into the oven and bake for 8 to 10 minutes or until the cheese has melted completely and is bubbly.
- Add Toppings and Serve: Remove the nachos from the oven and top with dollops of sour cream, spoonfuls of salsa, fresh cilantro leaves, and sliced jalapeños for a spicy kick. Serve immediately while warm and gooey.
Notes
- Butternut squash can be used as a substitute for pumpkin if preferred.
- For a spicier twist, add crumbled chorizo on top before baking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: Mexican-Inspired
