Have you ever heard of a magical place called The Herbivorous Butcher based out of Minneapolis, MN? If not, you have to check them out. We finally ordered a bunch of Vegan Meats & Cheeses from The Herbivorous Butcher, and we have been absolutely blown away by how amazing they are.
Fun Fact: The Herbivorous Butcher Ships to anywhere in the US(& Puerto Rico)!
I can’t even begin to describe how excited we were when we came home to a huge package on the front porch full of delicious plant based meats and cheeses, that are so damn good even your Omni friends will love them!
All of their products are made from scratch, in small batches, to capture the best flavors, textures, and nutrients, without any harm to animals or the planet.
What We Ordered From the Herbivorous Butcher:
Deli Turkey Slices
2 Porterhouse Steaks
Dill Havarti Cheese
& Cheddar Cheese.
So, of course, we start brainstorming on what sort of recipe we want to use the shredded chicken for, and honestly, what’s better than a huge plate of nachos???
Without further ado, here is how to make your own BOMB ASS NACHOS using the Herbivorous Butcher’s Shredded Chicken.
Herbivorous Butcher Shredded Chicken
1 TBSP Avocado Oil (optional)
Siete Foods Cashew Queso (we used 1 jar Mild Nacho, and 1 jar Spicy Blanco)
Vegan Lime Crema (Recipe Link)
Our Favorite Guacamole (Recipe Link)
Thomas’ Queso add-ins(optional):
1 TBSP Yellow Mustard
1 TBSP Sriracha
1 TSP Smoked Paprika
1 TSP Garlic Powder
1/2 TSP Onion Powder
Start by heating up the Shredded Chicken with 1 TBSP oil, in a skillet over medium-low heat. Brown slightly, and set aside.
Empty both jars of queso into a small sauce pan on med-low heat, until it begins to bubble. Turn it to low heat and mix in the yellow mustard, sriracha, smoked paprika, garlic powder, and onion powder.
Spread as many tortilla chips as you prefer onto a plate, top with Queso, Shredded Chicken, Black Beans, Guacamole, Salsa, and Jalapeños. Drizzle Lime Crema on top, and enjoy!