b'plant-based steak nachosINGREDIENTS DIRECTIONS1 package Nasoya Plantspired 1. To make tomatillo salsa: After chopping, mix allgochujang steak ingredients together in a bowl and add the juice16 ounces thick tortilla chipsof 1 lime, 1 teaspoon sugar, and a few pinches of2-3 cups shredded cheese kosher salt.2-3 tablespoons cilantro, chopped 2.To make avocado crema: Add all ingredients to aavocado crema: blender or food processor and blend until1 avocados, peeled and pitted smooth, scraping sides down as needed.handful cup cilantro, optional 3.Preheat oven to 450 degrees.1/4 cup sour cream 4.Scatter the chips in an even layer across a large1/4 teaspoon coarse kosher salt sheet pan lined with parchment paper and1 lime, juicedsprinkle on the cheese. Set aside.1 clove garlic 5.Heat a nonstick pan over medium heat for 30tomatillo salsa: sec. Add 1 tbsp of oil to the pan. Add unwrapped,1 pound tomatillos refrigerated Plantspired Steak to the pan and stir1 small red onion for 2 min. and 30 sec.2 cloves garlic 6.Bake the nachos on the middle oven rack for 5-1/2 jalapeo pepper10 minutes until the cheese is melted and chips cup cilantro, chopped begin to brown.1 lime 7.Top the nachos with the steak, tomatillo salsa,1 teaspoon sugar avocado crema, cilantro, and limes. teaspoon kosher salt COOK TIME: 60 MINUTESSERVINGS:8'