Tempeh nachos

Tempeh nachos

the culinary squad
Prep10 min
Cook10 min

Ingredients

  • About 30 corn chips
  • 340 g TEMPEHINE TEX MEX ground tempeh
  • ½ cup salsa
  • 1 green bell pepper, chopped
  • 2 cups grated cheese (cheddar ou mozzarella cheese)
  • ¼ cup pickled hot peppers (optional)
  • 3 green onions, chopped

Preheat the oven to 400° F.

Spread the corn chips on a baking sheet lined with parchment paper.

Place the chopped tempeh on top, add the salsa, the green bell pepper, the cheese and the hot peppers.

Place in the oven for 10 minutes or until the cheese is melted.

Garnish with the green onions just before serving.

 

 

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