Jalapeño-disguised Okra Nachos


Take your classic Mexican nachos to the next level by swapping jalapeños for okra. Mixed with red pepper flakes and a dash of hot sauce, these green seeded pods pair nicely with that cheesy crunch we all know and love.



large skillet



medium bowl

sheet pan

aluminum foil or parchment paper

sauce pan



blue corn chips

4 cups Monterey Jack

3 cups frozen corn

2 tablespoons canola oil

2 tablespoons mayonnaise (or plain yogurt)

1 cup half and half

1 clove, minced garlic

1 lb okra

2 tablespoons olive oil

1 tablespoon red pepper flakes

chili powder


ground black pepper


Mexican crema:

sour cream

heavy cream




Artist: Fela Kuti

Album: Best of the Black President





  1. Preheat oven to 400F.
  2. Wash and dry okra pods, then cut off the stems.
  3. Place the okra in a medium bowl, toss with 2 tablespoons olive oil, 1 tablespoon red pepper flakes, and 1/4 teaspoon salt & ground pepper.
  4. Evenly scatter on a sheet pan and roast until tender and browned, about 15 minutes. Shake the pan every 5 minutes.



  1. In a large skillet, heat 2 tablespoons canola oil on medium-high heat. Add 1  1/2 cups frozen corn to a pan, sear until most corn kernels are a little browned, stirring occasionally. When some kernels start popping, it’s ready.
  2. Transfer corn from the skillet to a bowl and repeat with remaining frozen corn.
  3. Mix all the corn with 2 tablespoon mayonnaise and set aside.



  1. Line a baking sheet with foil or parchment paper.
  2. Spread blue corn chips on a large sheet pan and heat in the oven for 7 minutes.



  1. Fill a saucepan with 1-inch water and bring to a boil. Place a metal bowl right-side up so that the steam from the water gently heats the bottom of the bowl.
  2. Grate 4 cups Monterey Jack cheese and place in the metal bowl.
  3. Mix with 1 tablespoon cornstarch, 1 cup half & half, and 1 clove minced garlic.
  4. Let the cheese melt, stirring occasionally until it becomes a sauce.



  1. Remove blue corn chips from the oven.
  2. Pour cheese sauce over the chips.
  3. Sprinkle with seared corn, roasted okra, feta cheese crumbles, chili powder, and paprika.
  4. Drizzle with cream, squeeze lime juice, or finish it off with some roughly chopped cilantro–the possibilities are endless!





Recipe adapted from:

Simple Recipes

New York Times Cooking

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  One thought on “Jalapeño-disguised Okra Nachos

  1. Valerie Le Moing
    March 29, 2016 at 9:32 pm

    who knew okra could look and taste so smashing’
    beautiful beautiful beautiful


  2. March 29, 2016 at 9:33 pm

    who knew okra could look and taste so smashing’
    beautiful beautiful beautiful


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