Mini BBQ Jackfruit Nacho Cups

Exploring plant-based cuisine has never been more exciting, especially with dishes that combine flavor, texture, and fun presentation. Mini BBQ Jackfruit Nacho Cups are an innovative take on traditional nachos, utilizing young green jackfruit as a hearty, meat-like filling. This recipe brings together the rich, smoky notes of BBQ with the satisfying crunch of tortilla cups, making it an ideal choice for parties, game nights, or a cozy family meal. Not only are these nacho cups delicious, but they also offer a creative way to incorporate more plant-based ingredients into your diet. In this article, we’ll guide you through each step to create these scrumptious bites, delve into the benefits of jackfruit, and share tips for customization.

Discover a delicious and innovative twist on traditional nachos with Mini BBQ Jackfruit Nacho Cups. This plant-based delight features young green jackfruit as a hearty filling, infused with rich BBQ flavors and served in crispy tortilla cups. Perfect for parties, game nights, or family meals, these nacho cups are not only tasty but also a creative way to embrace plant-based eating. Dive into this recipe for step-by-step instructions and tips to customize your flavorful bites.

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Ingredients

For the BBQ Jackfruit:

2 cans young green jackfruit in brine (not syrup), drained and rinsed

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 cup BBQ sauce (store-bought or homemade)

1 teaspoon smoked paprika

Salt and pepper to taste

For the Nacho Cups:

12 mini tortilla cups (store-bought or homemade)

1 cup shredded cheddar cheese (or dairy-free alternative)

1 cup diced tomatoes

1/2 cup diced red onion

1/2 cup sliced black olives

1/4 cup fresh cilantro, chopped

1 avocado, sliced or diced for topping (optional)

Sour cream or vegan sour cream for drizzling (optional)

Instructions

Prepare the Jackfruit: Start by shredding the jackfruit. With your hands or using two forks, pull apart the jackfruit pieces until it resembles pulled meat. Discard the core and any hard seeds.

Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and sauté for another 1 minute until fragrant.

Cook the Jackfruit: Add the shredded jackfruit to the skillet. Stir in the BBQ sauce, smoked paprika, salt, and pepper. Cook for about 10-15 minutes, stirring occasionally, until the jackfruit is heated through and has absorbed the BBQ flavor. Adjust seasoning if needed.

Preheat the Oven: Preheat your oven to 350°F (175°C).

Assemble the Nacho Cups: Place the mini tortilla cups on a baking sheet. Fill each cup generously with the BBQ jackfruit mixture, topping it with a sprinkle of shredded cheese.

Bake: Bake in the preheated oven for about 10-12 minutes, or until the cheese is melted and the tortilla cups are slightly crispy.

Garnish: Once out of the oven, top the nacho cups with diced tomatoes, red onion, black olives, cilantro, and avocado. Drizzle with sour cream if desired.

Serve: Serve immediately while warm and enjoy these delicious Mini BBQ Jackfruit Nacho Cups!

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | serves 4-6