Cheesy Vegetable Nachos

Ever had a snack that nails crunch, comfort and colour in one bite? 

That’s cheesy vegetable nachos for you — chips loaded with veggies, oozy mozzarella and a hit of Italian seasoning. It’s party food, TV-night food, and yes — perfect for weeknight cravings when you don’t want to fuss.

A quick foodie backstory

Nachos started as a humble Tex-Mex snack and quickly became a global comfort food. 

While classic nachos focus on jalapenos and cheddar, this vegetable-packed, mozzarella-forward version leans into freshness and stringy meltiness — ideal if you want something bright, veggie-forward and universally loved.

Why this recipe works

• Speed: Minimal chopping, minimal cleanup — big payoff.
  
• Veg-forward: Bell peppers, corn and olives add texture and natural sweetness.
  
• Melty mozzarella: Gives that irresistible stringy pull without overpowering the veg.
  
• Customizable: Add beans, jalapeños or taco spice to tune heat and protein.
  

Ingredients — what each one brings to the plate

• Nacho chips — the crunchy base; use thick, restaurant-style chips so they hold toppings.
  
• Mozzarella cheese — creamy, stringy melt that binds everything.
  
• Green & red capsicum — freshness, colour and crunch.
  
• Cooked sweet corn — pops of sweetness and texture.
  
• Black & green olives — salty, briny contrast.
  
• Italian seasoning + chilli flakes — herby and mildly spicy flavor lift.
  
• Tomato ketchup — a touch of tang and sweetness; you can swap for salsa for a fresher note.
  
• Salt & pepper — basic seasoning that makes everything sing.
  

Vegan Swap 🌿 : Replace mozzarella with a plant-based shredded cheese (made from cashews or coconut) and use olive oil instead of any butter/ghee. For extra creaminess, drizzle a little cashew cream over the mix before melting.

How it comes together 

Start with a pile of sturdy nacho chips on a heatproof plate. Toss your chopped peppers, corn, olives and seasonings together with the grated mozzarella and a spoonful of ketchup — this little bind helps the cheese and veg cling to the chips. Layer the chips, spoon the mixture generously over them, cover the plate and cook gently so the cheese melts slowly into every crevice without burning the chips. The low-and-slow covered method gives even heat and keeps the top from drying out. Finish with an extra sprinkle of chilli flakes and Italian seasoning.

Pro Tip 💡: If you want perfectly gooey cheese without soggy chips, toast the chips 2–3 minutes first on the tawa/oven, then add toppings and finish covered. That pre-crisp step creates a moisture barrier.

What goes along

• Salsa & guacamole — freshness and creaminess cut through the cheese.
  
• Sour cream or plain yogurt — cooling contrast for spicy bites.
  
• Pickled jalapeños — if you like heat.
  
• A crisp soda or sparkling lemonade — bright, refreshing drink pairings.

How to serve

Serve immediately on a large platter so everyone can dig in. If you must hold them for a few minutes, keep covered with foil and warm on very low heat; don’t stack — stacking traps steam and ruins the crunch.

Packing & reheat tips

• For lunchboxes: assemble chips and toppings separately. Pack the cheese-veg mix in a small microwave-safe container. Reheat the mix, then pour over chips and cover for a minute to let the cheese soften.
  
• For travel: use sturdy containers and pack a spoonable salsa rather than ketchup to avoid sogginess.
  

Party & bulk prep

• Make the topping mixture in advance and refrigerate. Right before serving, spread on multiple trays and melt.
  
• Use oven method (200°C) for batches: 8–10 minutes covered, then 2–3 minutes uncovered to crisp edges. Rotate trays for even melt.
  
• For a DIY nacho bar: keep chips, toppings, and hot toppings (beans, cheese mix) separate so guests can build their own plates.

Print Recipe

Creamy

Cheesy Vegetable Nachos

Author: Hema Subramanian Cooking Method: Simmering Cuisine: Mexican Courses: Snacks, Starters and Appetizers Recipe Keys: H high fiber O One-Pot S starters T Tasty V vegetarian

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Servings: 2 Calories: 625

Best Season: Suitable throughout the year

Dietary:

H High-Fiber V Vegetarian

Description

These cheesy vegetable nachos are the ultimate snack when you want something quick, fun, and satisfying. Crunchy nacho chips get loaded with a colorful mix of bell peppers, sweet corn, olives, and plenty of gooey mozzarella that melts into a stringy, cheesy topping. The best part? You don’t even need an oven — just a simple stovetop setup does the trick. Perfect for movie nights, get-togethers, or when the craving for something cheesy hits, this recipe comes together in under 30 minutes and is guaranteed to be a crowd-pleaser.

Ingredients

Cook Mode Cooking Mode Disabled

Scale

1/2x 1x 2x 3x

• nacho chips (as needed)
• 200 g mozzarella cheese (grated and set aside)
• chopped green capsicum (as needed)
• chopped red capsicum (as needed)
• 1 cup cooked sweet corn (drained)
• black olives (sliced, as needed)
• green olives (sliced, as needed)
• 2 tsp italian seasoning (as needed)
• 1 tsp chilli flakes (as needed)
• ¹⁄₂ tsp pepper (as needed)
• ¹⁄₂ tsp salt (as needed)
• 1 ¹⁄₂ tbsp tomato ketchup (as needed)

Instructions

Prep Work

1. Grate cheese

   Grate the Mozzarella cheese and keep it aside.

   

2. Chop capsicum

   Chop green capsicum and red capsicum into bite-sized pieces.

3. Slice olives

   Slice black olives and green olives (or roughly chop if preferred).

4. Drain corn

   Make sure the cooked sweet corn is drained and ready.

5. Measure spices & ketchup

   Measure out Italian seasoning, chilli flakes, pepper, salt and tomato ketchup.

6. Arrange equipment

   Choose a plate that fits over a pan and have a lid ready to cover the pan.

Method

1. Combine ingredients

   To a bowl, add green capsicum, red capsicum, cooked corn, black olives, green olives, grated mozzarella cheese, italian seasoning, Chilli flakes, pepper, and salt.

2. Mix everything

   Mix everything together.
   

3. Add ketchup

   Now add tomato ketchup and mix again.

4. Arrange chips

   On a plate, start placing the Nacho chips and spread it evenly.
   

5. Top the chips

   Add the topping generouly over the nacho chips.

6. Place on the pan and cover

   Place this plate over a pan and cover the pan (If you have a microwave oven, you can use that).
   

7. Melt on a low flame

   On low flame, let is cook for about 15 - 20 mins.

8. Serve

   Cheesy stringy vegetable nachos is ready.
   

Equipment

• Slicer and grater

  

  Stainless Steel Slicer and Grater Buy Now
• bowl

  

  Round Glass/Mixing Bowl big (2100ml) Buy Now
• Pan

  

  Fry Pan (Non-Stick) with Glass Lid black Buy Now

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Nutrition Facts

Servings 2

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Amount Per Serving

Calories 625kcal

% Daily Value *

Total Fat 36g56%

Saturated Fat 15g75%

Cholesterol 65mg22%

Sodium 1300mg55%

Potassium 540mg16%

Total Carbohydrate 54g18%

Dietary Fiber 6g24%

Sugars 8g

Protein 27g54%

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Vitamin C 40 mg

Calcium 515 mg

Iron 1.3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cheesy vegetable nachos, veg nachos, nachos, mexican snack,

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