Looking for a crowd pleasing recipe for the Super Bowl? Try these Sheet Pan Jackfruit Nachos. Loaded with a spicy jackfruit and topped with queso, red onions, japleanos, avocado, tomatoes, and fresh cilantro.
Don’t have all those ingredients? No worries, make these nachos your own by using what toppings you have in your refrigerator or pantry. This recipe only requires one pan and 35 minutes to make.
Have you tried jackfruit yet?
Jackfruit has become popular in plant-based cooking lately for its pulled “pork” texture and its ability to adapt to any type of sauce that you pair it with. For this jackfruit I used taco seasoning to give it that spicy yet savory flavor. To me jackfruit has a slightly sweet taste to it, but with this seasoning you cannot even notice it.
HOW TO PREPARE THIS JACKFRUIT
For the jackfruit I used green jackfruit in brine from Trader Joes. This can is 20 ounces which is slightly larger than the typical 15 ounce can. If you can only only find a 15 ounce can that is totally fine. You will just have less jackfruit on your nachos. Or if you want a lot of jackfruit use 2 (15 ounce) cans instead of 1.
Before shredding the jackfruit you will just want to rinse the jackfruit a couple times. This ensures that you get as much of the brine water off of the fruit as possible. Then pat the fruit dry using a paper towel removing as much of the excess water as you can.
To shred the jackfruit I recommend using your hands or a fork. There is a harder part at the end of the jackfruit that you may need a knife to chop up.
I wanted to share some toppings that you can swap out or add to your nachos. You can get super creative with what toppings you add for these nachos.
For the cheese I drizzled dairy-free queso cheese on top. You can either make your own queso or buy it premade. For this recipe I bought queso cheese that was already made. If you do not want to use queso I highly recommend using shredded cheddar or pepper jack cheese.
If you are using cheddar cheese I recommend adding the shredded cheese when you add the onions, tomatoes, and jalapenos. That will ensure that the cheese will melt nicely.
When you make these nachos I would love it if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan. I can’t wait to see how you like it!
These Sheet Pan Jackfruit Nachos are:
Easy to make
Only Requires one pan
Sheet Pan Jackfruit Nachos
Nachos. Loaded with a spicy jackfruit and topped with queso, red onions, japleanos, avocado, tomatoes, and fresh cilantro.
- 2 tsp water
- 2 ½ Tbsp taco seasoning, gluten-free
- ¼ tsp cayenne powder, optional
- 1 can (20 ounce can) of green jackfruit in brine
- 8 ounces tortilla chips, about half large bag, gluten-free
- ¼ cup red onion, sliced thinly
- ¼ cup cherry tomatoes, chopped
- 1 small jalapeno, chopped
- ⅓ cup salsa
- ½ cup dairy-free queso cheese, substitute for cheddar cheese, add more for extra cheesy nachos, gluten free
- 2 Tbsp fresh cilantro, chopped
- Preheat your oven to 375 Fahrenheit (190 C). Oil a 9” x 13 ” inch sheet pan with oil or line it with parchment paper.
- Drain, rise, and pat jackfruit dry. Place jackfruit in a medium bowl or pan. Using your hands or a fork, shred the jackfruit chunks into bite sized pieces. It should resemble a “pulled pork” texture. Add water, taco seasoning, cayenne powder, and toss covering all the jackfruit.
- Place the jackfruit on the baking sheet evenly and bake for 15-20 minutes.
- Take the jackfruit out of the oven and add your chips. You can either move the jackfruit to a bowl then layer it on top of the chips. Or you can move the jackfruit to one side of the pan and add the chips.
- Add the sliced tomatoes, onions, tomatoes, and jalapenos on top of the chips. If you are substituting the queso for cheddar cheese add it now. Bake for 7 minutes or until the cheese melts.
- Lastly, top with salsa, queso, and fresh cilantro. Eat and enjoy!
Make it Your Own
- Want your jackfruit to be extra spicy. Add extra cayenne pepper to the taco seasoning.
- I used a smaller sheet pan for these nachos. If you are serving more than 3 people I recommend doubling the recipe.
- Leftovers do not last longer than one day. The toppings on these nachos make the chips soggy, so I suggest eating them that day.