TIME & SERVINGS
YIELDS: 5-6 SERVING(S)
PREP TIME: 45 MINUTES
COOK TIME: 60 MINUTES
PREP TIME: 45 MINUTES
COOK TIME: 60 MINUTES
INGREDIENT
Vegan cheese of choice (I used follow your heart mozzarella, finely shredded)
12 corn tortillas
cilantro for garnish
(optional) vegan egg (I used the just brand)
cashew crema
12 corn tortillas
cilantro for garnish
(optional) vegan egg (I used the just brand)
cashew crema
For Salsa Verde:
8 tomatillos, husks and stems removed
2-3 serranos or 1 jalapeno (add more or less depending on specific preference) 1/2 white onion, skin removed
3 garlic cloves, skin removed
1/2 bunch cilantro
big pinch of salt
For Salsa Roja:
6 roma tomatoes
1/2 white onion
3 guajillo chilies
3 cloves garlic
2-4 serranos or jalapeños (use more or less depending on spice preference) 1/2 bunch cilantro
Big pinch salt
6 roma tomatoes
1/2 white onion
3 guajillo chilies
3 cloves garlic
2-4 serranos or jalapeños (use more or less depending on spice preference) 1/2 bunch cilantro
Big pinch salt
INSTRUCTIONS(STEPS)
For the tortillas:
- Cut tortillas into triangles and place in Diamond Oster Air fryer.
- Spray with oil, sprinkle with a pinch of salt and set at 400 degrees for 8 minutes, half way through move the tortilla chips around by shaking the air fryer handle. Should be golden and crispy.
For the Salsa:
- Add all salsa ingredients in the Diamond Oster Air fryer (except cilantro and salt) and set at 400 degrees F for 15 minutes checking half way through.
- Blend salsa ingredients with a handful of cilantro and a good pinch of salt and blend until smooth!
Throw it all together in a pan:
- Over medium heat. Add tortillas, (* If adding vegan egg) add evenly over tortilla chips, let it cook for 4 minutes then cover with salsa then cover with cheese and put lid on top and keep on low heat for 5-6 minutes or until cheese is melted. Top with cashew crema or vegan sour cream.