Serve these next level nachos whenever you’re entertaining for an impressive and tasty display.

Servings: 6

Share this recipe:


Refried White Beans

2 Tbsp olive oil

¼ piece onion, diced

2 cloves garlic, diced

2 cups Ontario canned cannellini (white kidney) beans

1 Tbsp (15 mL) white balsamic or apple cider vinegar

1 cup (250 mL) coconut cream (thick first cream of coconut milk)

½ tsp (5 mL) fresh thyme leaves

Salt and pepper to taste


1. Heat a medium skillet with oil over medium heat. Add onion, cook 3 minutes until translucent, add garlic cook for 1 minute until fragrant.

2. Add beans, vinegar, cream, thyme and bring up to simmer for 5 minutes. If too thick add a little more cream or water. Season with salt and pepper.

3. Mash the mixture with a potato masher or purée to desired consistency, set aside.



2 6-8 oz, Ontario Rainbow Trout Fillets

2 cups home-made or store bought queso blanco, heated, divided

1 cup Island Gurl Foods Bahama Steamed Sauce, divided

1 (12-oz.) bag thick tortilla chips, divided

1 recipe Refried White Beans

2 cups shredded white cheddar cheese, divided

2 cups salsa verde, home-made or store bought

1 cup pickled red onions

1 cup Mexican créma or sour cream

1 cup cotija for garnishing

Green onions for garnishing

110-oz. tin can, bottom and top removed


1. Heat a large skillet over medium-high heat, add fish skin side down, cook for 5 minutes, flip and cook for another 2-3 minutes. Transfer to plate, flake fish into bite size pieces (discard skin) set aside.

2. Heat a medium saucepan over medium heat with the queso, add the IGF Bahama Steamed Sauce to the cheese, mix and keep warm.

3. To assemble the nachos, place the tin can over a butcher’s block or large enough platter. Using a ladle add some of the warm tomato-queso, a layer of chips, queso, beans, shredded cheese, salsa, onions and repeat about three layers or until piled up high to top of can, add remaining queso, around perimeter, garnish with remaining ingredients. Lift can to unveil and serve.