Banana Wonder blog has been around for four years and every year warrents a token pumpkin recipe before T-gives. Whether its an Anti Thanksgiving Dish or the perfect T-give breakfast, I am thankful for the sacrificial orange gourd.
Thanksgiving is always an adventure for me. In fact, I've only been home with my blood relatives once in the last five years. This year, we're having a Jersey Fresh T-day spending the day in the Garden State with a friend whom I meant while living in Greece for a year.
I don't have any Thanksgiving traditions, except now I must have being that I got proposed to last year. Am I making these nachos for Thanksgiving? No, but I(you) could the day after by adding shredded turkey to the mix. I'm making them the night before because we love the nacho. My husband actually makes his own tortilla chips, which makes nachos a whole new biblical experience, but on this particular occasion, time was limited, so store-bought chips were used. If you're into the pumpkin and not sick of it yet (I never get sick of pumpkin!), get after it!
Pumpkin Nachos with Ancho Greek Yogurt Crema
Enough chips to spread a thin layer on a cookie sheet
1 can black beans, drained
2 cups grated sharp cheddar cheese
1/2 canned pumpkin or roasted pumpkin chunks
1 onion, sliced
1/2 tsp sage, chopped
Ancho Greek Yogurt Crema
6 oz. low fat Greek yogurt (Fage is the best if you live in the US)
1 dried ancho chili
1 clove garlic
1/4 tsp salt
Preheat oven to 375 degrees.
In a skillet, head about 1 tablespoon of olive oil for a few minutes until warm. Add onions and continue cooking on medium heat until caramelized.
Spread chips evenly on cooking sheet, so every chip gets something on it.
Sprinkle 1st cup of cheese on chips, proceed with dallops of pumpkin, black beans, caramelzed onions, remaining cheese and finally, the sage.
Bake for about 30 minutes, or until everything seems melted and hot.
While nachos are baking, make the crema. Place chili in a large cup and pour hot water over it until covered. Let sit for about 10 minutes, or until soft and somewhat rehydrated.
Drain water and dice chili up.
Add to a mini food processor with garlic, salt lime juice and some lime zest.
Pulse until somewhat smooth. This will also cool down the chili.
Blend in yogurt until smooth.
Serve nachos with ancho chili crema, and enjoy with a beer (I had mine with a spicy winter brew).