Looking for a shareable app that’s a total crowd-pleaser? These BBQ Jackfruit Nachos are loaded with complex flavor and texture but without the meat!
Think pulled BBQ jackfruit laying on a bed of cheesy, crunchy chips, then finished with all your favorite toppings. Plus, it’s super easy to whip up, making it my go-to vegan-friendly appetizer.
These vegetarian BBQ Jackfruit Nachos (vegan option available) are absolutely brimming with flavor between the cheddar cheese, perfectly tender pulled jackfruit, and endless topping options. My top tip for tenderizing and shredding canned jackfruit is shared below!
Green tip: Industrial meat production has a huge impact on the environment, especially because of the amount of land it takes to sustain and its high amount of greenhouse gas emissions. Reducing your meat consumption is one great way to reduce your ecological footprint.
BBQ Jackfruit Nachos Ingredients
Nachos with Jackfruit Core Ingredients
It’s best to make sure you have everything you need before you get going! As for the jackfruit, you can use fresh jackfruit or canned. It’s easier for me to get my hands on canned jackfruit, so that is what I generally use.
If you are using a whole jackfruit, check here for instructions on how to break it down.
Here’s everything you’ll need:
- Jackfruit. I use canned jackfruit in brine, drained and rinsed.
- Onion. Yellow onion preferred, but red, white, and sweet work as well.
- BBQ Sauce. Use you favorite! I like to use a sweet and tangy BBQ sauce in this recipe.
- Tortilla chips. What are nachos without them?
- Cheddar Cheese. You can shred it from a block or buy pre-shredded for a shortcut.
Make These Jackfruit Nachos Your Own
Really, the possibilities are endless here!
Spice it up with some hot peppers, add some crunch with diced red onion, or add a creamy element with avocado. Whatever you typically like to include in your unique nacho recipe!
I highly encourage you to get creative here. Maybe even use this as a “clean out the fridge” meal to avoid waste. Whatever you choose, have fun with it!
Here are some of my favorite topping options:
- Red onion
- Sour Cream
- Lime wedges and/or juice
BBQ Jackfruit Nachos Tips and Tricks
Drain and Rinse the Jackfruit
If you’re buying canned jackfruit, it usually comes in brine. This is great to preserve and flavor it but does give it almost a bitter taste.
Make sure to drain and rinse the jackfruit before heating it on the stove, to start with the most neutral flavor, allowing you to have more control over the final product.
I use a sieve to drain and rinse and it works perfectly!
I love keeping canned jackfruit in the house because of its long shelf life. It’s great for whipping up these nachos or these Meatless Jackfruit Burgers!
How to Prepare Pulled BBQ Jackfruit
In order to get that perfect meaty texture, it’s important to give your jackfruit time to get tender on the stove.
Once you’ve drained and rinsed it, add it to a large pot with about 10 cups of boiling water. Over high heat, it should take about 35-40 minutes.
You’ll know it’s ready when you can easily shred it with a fork.
This brings us to the next step. Drain the boiling water out and add your jackfruit to a large plate or cutting board. Then, use two forks to pull apart and shred the pieces of jackfruit.
Then add your diced onions and BBQ sauce. Toss until everything is coated, and you’ll be ready to bake it with your nachos!
Quick Bake The Nachos
Down to the final step! Spread your tortilla chips out on a baking sheet or cast iron. I use my cast-iron pizza pan and they turn out great every time!
Then, load the chips up with cheese and scoop your BBQ jackfruit on top. If there are any other toppings you want warmed, you can add them now, too. I usually throw them on top once the nachos are out of the oven.
Now you’ll bake them just until the cheese is melted. It shouldn’t take longer than 5 minutes.
Choosing Your BBQ Sauce
I made my own homemade vegan BBQ sauce, which has some spice, vinegar, and sweetness. Any traditional BBQ sauce will be out of this world on these nachos—think Texas, South Carolina, or Kansas City style.
You want something with a little sweetness, a little spice, and some vinegar if that’s your style. Avoid mayonnaise-based BBQ sauces in this one, the extra fat is not needed with all the cheese!
If you’re making these vegan, just read your labels. Some BBQ sauces have Werchestershire Sauce or Dairy products in them.
Green tip: Consider making your own sauce or buying your BBQ sauce in glass bottles rather than plastic squeeze bottles to avoid extra plastic packaging, and always recycle your glass bottles!
Storing and Reheating Leftover Jackfruit Nachos
Cover the nachos up and keep them stored in the refrigerator for two days.
To reheat, bring your oven up to 375°F and stick them on the top rack until the cheese gets melty again and the jackfruit is heated all the way through. This should take 8-10 minutes.
Keep in mind that the chips may not get as crispy as they once were. It’s best to store leftover BBQ jackfruit separately. It will last up to 5 days in an airtight container in your refrigerator.
BBQ Pulled Jackfruit Nachos Frequently Asked Questions
What is Jackfruit?
Jackfruit is a tropical fruit grown on trees. They are large, with a thick, hard, and bumpy exterior. Inside, you’ll find stringy fruit that when cooked, can be shredded like meat.
Does Jackfruit taste like meat?
The texture of jackfruit closely resembled shredded chicken or pork. The taste on its own is subtly sweet but very mild. Like tofu, jackfruit takes on flavor very well, making it a great meat substitute.
Why You Should Make These BBQ Jackfruit Nachos
- They’re shareable. Perfect for game day, happy hour, or even for a filling dinner!
- They’re fun. The vibrant colors and flavors on a bed of crunchy chips make eating these so fun!
- They’re crunchy! And cheesy. And “meaty”. So many delicious textures in every bite!
Loaded BBQ Pulled Jackfruit Nachos (Vegan Option)PRINT PIN RATE
BBQ Jackfruit Nachos Base
- 14 ounces jackfruit (14 oz usually = 1 can)
- ½ large yellow onion
- ½ cup BBQ sauce
- 8 ounces tortilla chips (8 oz = 2 cups)
- 8 ounces shredded cheddar cheese (Miyokos for vegan)
- 1 tomato, diced
- ½ large red onion, diced
- 2 large jalapeno, diced
- ¼ cup sour cream (Tofutti for vegan)
- ¼ cup fresh cilantro, chopped
- 1 large lime, cut into wedges
- 1 avocado, cut into slices
- Bring 10 cups of water to a boil in a large pot over high heat.
- Drain and rinse jackfruit and add to boiling water. Boil until tender—about 25 minutes.
- Dice your yellow onion and add it to a large mixing bowl.
- Once the jackfruit is tender, drain the water and add the jackfruit to a large plate or cutting board. Use two forks to shred the jackfruit.
- Add the jackfruit to the bowl with the onions and toss with BBQ sauce until coated.
- Preheat your oven to 375°F. Spread tortilla chips out on a large baking sheet or cast-iron pan and sprinkle cheese on top.
- Add the BBQ jackfruit on top of the cheese and bake until the cheese is melted—about 3-5 minutes.
- Add your toppings of choice and serve immediately.
- Take extra care to rinse your canned jackfruit if it is stored in brine to make sure your BBQ jackfruit isn’t too salty.