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Party Nachos

with Field Roast Mexican Chipotle Sausage

Edouardo Jordan

Salare, JuneBaby, Lucinda Grain Bar

Jordan edouardo@2x

Edouardo Jordan

Salare, JuneBaby, Lucinda Grain Bar

Edouardo Jordan is chef-owner of three Seattle restaurants: Salare, JuneBaby, and Lucinda Grain Bar.

Elevate your nacho game with Edouardo’s bold, plant-based Party Nachos featuring Field Roast Mexican Chipotle Sausage and Creamy Original Chao Slices. This recipe is perfect for your socially distanced BBQ, porch hang, or staycation.

Edouardo plans to use Field Roast’s donation to help outfit his restaurants with critical safety equipment: automatic hand sanitizers, automatic hand soaps, automatic hand dryers, bar and counter guards, masks, and more. “These costs are unexpected, burdensome and could be detrimental if there wasn’t support,” he said.

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Party Nachos

with Field Roast Mexican Chipotle Sausage

Edouardo Jordan

Salare, JuneBaby, Lucinda Grain Bar

6-8 servings

Sausage Crumble
  • 1 tablespoon preferred vegetable oil
  • ½ cup thinly sliced yellow onion
  • 1 package Field Roast Mexican Chipotle Sausage, crumbled in food processor
  • Fine sea salt

  • Cheese Sauce
  • 3 cups cauliflower florets (from 1 small head cauliflower)
  • ¼ cup preferred vegetable oil
  • 1 cup sliced yellow onion
  • 2 teaspoons ground cumin
  • 1¼ teaspoons fine sea salt
  • ½ teaspoon chili powder
  • 1 package Field Roast Creamy Original Chao Slices, roughly chopped

  • Assembly
  • 2 cups sliced cremini mushrooms
  • 10 cherry tomatoes, quartered
  • 1 cup diced red bell pepper
  • 1 cup drained canned black beans
  • ½ cup fresh or thawed frozen corn kernels
  • ⅓ cup diced red onion
  • 12 pitted niçoise olives, sliced into rings
  • 2 large jalapeños, seeded and thinly sliced
  • 2 tablespoons preferred vegetable oil
  • One 14oz bag tortilla chips
  • Fine sea salt
  • Vegan sour cream
  • Pitted and diced avocado
  • Chopped cilantro

  • Sausage Crumble
  • 1 tablespoon preferred vegetable oil
  • ½ cup thinly sliced yellow onion
  • 1 package Field Roast Mexican Chipotle Sausage, crumbled in food processor
  • Fine sea salt

  • Cheese Sauce
  • 3 cups cauliflower florets (from 1 small head cauliflower)
  • ¼ cup preferred vegetable oil
  • 1 cup sliced yellow onion
  • 2 teaspoons ground cumin
  • 1¼ teaspoons fine sea salt
  • ½ teaspoon chili powder
  • 1 package Field Roast Creamy Original Chao Slices, roughly chopped

  • Assembly
  • 2 cups sliced cremini mushrooms
  • 10 cherry tomatoes, quartered
  • 1 cup diced red bell pepper
  • 1 cup drained canned black beans
  • ½ cup fresh or thawed frozen corn kernels
  • ⅓ cup diced red onion
  • 12 pitted niçoise olives, sliced into rings
  • 2 large jalapeños, seeded and thinly sliced
  • 2 tablespoons preferred vegetable oil
  • One 14oz bag tortilla chips
  • Fine sea salt
  • Vegan sour cream
  • Pitted and diced avocado
  • Chopped cilantro

    1. For the sausage crumble, in a medium skillet heat oil over medium heat until shimmering. Add onion and saute until translucent, about 5 minutes. Add Field Roast Mexican Chipotle Sausage and cook, stirring, 2 minutes more. Add salt to taste.
    2. For the cheese sauce, steam cauliflower florets until very tender, about 10 minutes.
    3. In a medium skillet heat oil over medium heat until shimmering. Add onion and saute for 3 minutes. Add cumin, salt, and chili powder and saute 3 minutes more. Do not brown the mixture.
    4. Add onion mixture to a blender along with steamed cauliflower and Field Roast Creamy Original Chao Slices. Puree until very smooth. Leave blender lid on to keep sauce warm.
    5. Preheat oven to 375°F.
    6. In a large bowl toss mushrooms, tomatoes, bell pepper, black beans, corn, onion, olives, and jalapeños with oil.
    7. On a large sheet pan arrange tortilla chips in an even layer. Top with sausage crumble, vegetables, and a sprinkle of salt. Bake for 10 minutes.
    8. Drizzle the nachos with some of the cheese sauce and garnish with sour cream, avocado, and cilantro. Serve with remaining cheese sauce on the side.
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