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Nacho Average Chick’n Sando

This juicy vegan chicken sandwich is covered with a creamy and spicy plant-based queso and topped with crunchy corn chips (i.e. nachos), a nod to Mexican flavors.

Queso is such an amazing spicy Mexican cheese sauce. So much so that we’re giving it all the props it deserves in this comfort food inspired chick’n sandwich using delicious Fry’s Chicken-Style Burgers.

Nacho Average Chick’n Sando

By Jason McNamara

15 mins to prep
30 mins to cook
Yields 4



  • 1 tablespoon vegan butter
  • 1/2 cup 50 grams scallions, finely chopped (separate green and white parts)
  • 2 cloves of garlic, minced
  • 1/2 cup 100 grams diced cherry tomatoes
  • 2-3 120 grams jalapeño peppers, diced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 tablespoon cornstarch
  • 12 ounces 360 grams vegan evaporated milk
  • 8 ounces 225 grams vegan cheddar cheese, shredded
  • 1/2 cup fresh cilantro leaves, finely chopped, divided
  • Kosher salt, to taste


  • 2 ripe avocados
  • 1/2 cup 100 grams diced cherry tomatoes
  • Juice of 1 lime
  • 1-2 120 grams heads Romaine lettuce, washed
  • 1 cup 20 grams arugula, washed
  • 8.8 ounces 250 grams corn chips of choice
  • Kosher salt, to taste
  • Fresh ground black pepper to taste
  • 4 1-foot multi-seed subs, cut in half lengthwise and toasted



    • 1
      In a medium saucepan over medium heat, melt the butter and add scallion whites. Cook until tender, 3-5 minutes.
    • 2
      Add the garlic and sauté until fragrant, about 30 seconds.
    • 3
      Add the tomatoes with its juices, jalapeños, cumin, onion powder, and cayenne pepper. Cook until soft and fragrant, 2-3 minutes, stirring occasionally.
    • 4
      Sprinkle in the cornstarch and mix until fully incorporated.
    • 5
      Add the evaporated milk and stir well to combine.
    • 6
      Bring to a boil, then stir in the cheese until fully melted and smooth. Remove from heat.
    • 7
      Stir in 1/4 cup cilantro and scallion greens. Season with salt to taste. Set aside.


    • 1
      In a small bowl, mash the avocados. Add the tomatoes, 1/4 cup cilantro, and lime juice. Season with salt and black pepper to taste.
    • 2
      Spread 2-3 tablespoons of guacamole on each sub. Top with 3-4 lettuce leaves, a small handful of arugula, and the Chicken-Style Burgers.
    • 3
      Drizzle a generous amount of warmed queso over each sando. Crumble a handful of corn chips over the queso.
    • 4
      Close the sando and serve with a side of corn chips drizzled with more queso.

Chef's Notes

Char your jalapeño peppers over a BBQ, gas flame, or with a kitchen blowtorch to achieve a slightly smoky flavor.