vegan chili cheese fries: We made decadence low calorie. Booyah!

What you'll need:
fries...homemade or purchased, your call
vegan bean chili
Nacho Mom's Ultimate Vegan Queso or Nacho Mom's Fire Roasted Queso
optional: vegan sour cream, jalapenos, chopped tomatoes, onions

Prepare your fries however the recipe or directions dictate.  Meanwhile, heat ya up some chili...and queso...(not mixed together) stovetop or in the microwave. The amounts of all ingredients are totally your preferance, to taste. When fries are done and steaming hot, pout on some chili, some queso, and if desired, any other fixin's.

We are told it cures a hangover but of course we at Nacho Mom's wouldn't know. :-) LOL

by the way, I think @thefilth on twitter for reminding me of this awesome way to eat our queso.

Cheesy gooey HEALTHY Vegan Philly Cheesesteak with Nacho Mom's Vegan Queso

I took some pics with my iphone again since that's about all the fanciness I have time for, but I'll upload em later...I'm in a rush for the impending holiday celebratory gathering but I thought, considering I ate this yesterday, I'll leave it with you prior to my break because doing so is like a gift...LOL...it's so dang good.

There are no measurements needed, you can't mess it up...just use more onions and bell peppers than you think you'll need since they shrink down so much in cooking.

Put or spray some olive oil in a deep saute pan and throw in some thinly sliced green bell peppers and onions...cook on medium heat until they are totally sauteed, soft, golden, cooked down and perfectly ready to eat. Remove from pan.

You will probably need to add more oil to your pan now...throw in chopped up Portobello mushrooms. Around 2" slices, 1" slices, smaller...whatever...Tip: Mushrooms should be cleaned by rubbing with a wet (damp)  towel or mushroom brush first, by the way...don't hold them under the water.  Mushrooms are like a sponge and all that water will go into your dish and make it watery and fairly tasteless.

Cook these for a few minutes then throw in some barbecue sauce. We use homemade that kinda is like a Heinz 57 style but it's totally up to you. I just put in enough to coat the mushrooms all over---you don't want it soupy, just flavored.  Cook until they lose the firmness and all mushrooms are well coated.


Then the fun part...

layer a bun (or we use thick homemade bread slices) with your mushrooms, the sauteed onions and bell peppers, top it with Nacho Mom's Queso (either Ultimate Vegan Queso or Fire Roasted Queso if you want some kick) and ketchup.  I know not everyone puts ketchup on Philly "cheese" steaks but I swear it's not the same if you don't.  Just my opinion though...your choice...you could use vegan mayo, barbecue sauce, nothing...

dive in. With napkins nearby.

and Happy Thanksgiving, y'all.
As for us, it won't be a fowl Thanksgiving....but we sure have some  wicked casseroles ready, many with vegan queso...yellow squash is a great compliment to it.

Where to find Nacho Mom's Vegan Quesos? Click here.

Vegan Cheesy Enchiladas--Your way

This is so easy that you can make varied enchiladas nightly.
You need a jar of Nacho Mom's Vegan Queso and whatever fixin's you want...and enchilada sauce, whether canned or homemade.  For this pic, I stuffed my enchiladas with Nacho Mom's Vegan Queso ( I used our new Fire Roasted Vegan Queso on this one), chili beans, mushrooms and zucchini. My topping was green chiles (Because lord knows I have enough of those in Le Queso Factory) , enchilada sauce & vegan sour cream. You can also use things like refried beans, vegan crumbles, fake chikn...whatevahs.

To make your enchiladas, you'll need corn tortillas. I prefer white corn. The typical method is to soften them so that you can roll them by dipping them in hot oil. However, I like mine healthy so I just microwave a few at a time (so they don't cool off) until soft.  While warm, fill well with your ingredients...they'll shrink down while cooking so stuff em well...roll and place seam side down in square baking dish (I spray with oil first)  Repeat with as many as you can cram in the pan...

Then pour your enchilada sauce over. Pour liberally as they'll soak up some sauce.

I cook in a 350 degree oven til hot and bubbly...I cook it with foil loosely over the top to prevent drying; I don't time it since I just wing it every time with different fillings...

Good served with a side of beans, rice, even avocado if you wish, guac, vegan sour cream, green chiles...whatever tickles your tastebuds.

Good reheated too...So if you want to stuff em with all different things and enjoy all week, well, you have our blessing.

In time for football season...Incredible cheesy vegan 7 layer dip

1.5  lb "beef" crumbles

1 onion, diced

1 green bell pepper, diced

1 packet taco seasoning (or make your own but I always check to make sure there is no msg in it)
3 c. vegetarian refried beans
1 16-oz jar Nacho Mom's Ultimate Vegan Queso
2 cups guacamole
2 cups vegan sour cream
4 oz chopped black olives
optional: top with jalapenos, chopped tomatoes and bits of avocado or even a few green onions
optional: top with dollops of salsa, or add a layer of salsa

serve with tortilla chips

Preheat oven to 375 degrees.

Prepare crumbles by cooking with onion and bell peppers in a pan with just enough oil to cook, or oil spray. When fully cooked, stir in taco seasoning.

Lightly grease 9x13" casserole dish and spread refried beans throughout the bottom for the base of your dip. Spread taco seasoned "beef" over the beans, top with dollops of the vegan queso and cover the dish with foil and bake for about 15 minutes at 375 degrees or til hot.  Let cool about 5 min and  spread guac over the cheese, then vegan sour cream, then sprinkle with black olives








Find Nacho Mom's Ultimate Vegan Queso

The 20 calorie snack...that fills you up

Queso...it's not just for chips anymore.

Need something to tide you over until you can hit the vegan food trailer and indulge? No problem. We love  just slicing up a fresh green or red...or orange...pepper, heating up a bit of our vegan queso and having a very light  snack that not only truly satisfies, but is so very good for you too... simply put your queso in a dipping bowl and dip away...

Nacho Mom's Ultimate Vegan Queso website

Vegan Texas Cheese Fries or chili cheese fries

There are a few ways to do cheese fries as a vegan. We hear the combo of Nacho Mom's Ultimate Vegan Queso is unlike any other vegan cheese choice when it comes to fry heaven.  It really is smooth like cheese and, with it's hint of heat and spice and all those good green chiles and tomatoes...ahhhhhh. Enough said.

Traditionalists who never want to get the cheesiness on their dainty fingers? Nuke the vegan queso, or heat it up stovetop, and dip your cooked fries in it after transferring it to a lovely dipping bowl.

Livin' on the edge with napkins nearby? Spoon Nacho Mom's vegan queso over your hot fries. Dig in.

Feelin' feisty? Throw some hot veggie chili atop your cooked fries, then dollop on your vegan queso, then add some vegan sour cream. With this one, we do suggest a fork or your loved ones may think you unproper.

We threw some chopped green onions atop but that's for color.  Your call on the garnish.

Nacho Mom's website

Leftover Veggie Chili? Try this Texas Stew

We tend to have veggie chili often in our house, what with Vegan chili-queso cheese dogs, Frito pie, chili,  rice and vegan queso, etc...

So here's a 2 minute meal if you do to.

Mix veggie chili with desired amount of stewed tomatoes or chopped fire roasted tomatoes, or canned whole tomatoes that you chop a bit....stir and heat.

Top with Nacho Mom's Ultimate Vegan Queso.

It's a good healthy protein-packed fast dinner.  Chopped green peppers or green onions or vegan sour cream, optional.