And as the jackfruit, seasonings, and sauce smolder, its mild flavor transforms into a perfect, smoky meat-impersonator. The rest of this dish comes together with ease. Simply layer a bed of crisp tortilla chips with this BBQ jackfruit, then top with a generous layer of cheese and you have the perfect base for all your favorite nacho toppings.
Author: Lemons and Basil
Young Green Jackfruit in Water
Freshly Ground Black Pepper
Crushed Red Pepper Flakes
Shredded Mexican Cheese Blend
Rinse, drain and pat the
Young Green Jackfruit in Water (1 can)
dry, then cut off the center core of each piece and discard.
In a bowl, mix dried jackfruit,
Coconut Sugar (1 Tbsp)
Smoked Paprika (1/2 tsp)
Garlic Powder (1/2 tsp)
Freshly Ground Black Pepper (1/2 tsp)
Crushed Red Pepper Flakes (1/4 tsp)
until well combined. Use clean hands or forks to pull apart bigger pieces.
Coconut Oil (1/2 Tbsp)
and seasoned jackfruit to pan and cook on medium-heat for 4-5 minutes, or until jackfruit begins to color.
Barbecue Sauce (1/2 cup)
and reduce heat to medium. Cook for 10-15 minutes.
Once the jackfruit is ready, evenly divide it between two plates on the bed of
Tortilla Chips (to taste)
. Top with
Shredded Mexican Cheese Blend (1/2 cup)
Tomatoes (1/2 cup)
Sour Cream (to taste)
then garnish with
Fresh Herbs (to taste)
Nutrition Per Serving
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