Roasted Red Potato Nachos

whats better than delicious nachos with “the works” you ask?  Its nachos made with potatoes instead of chips.  Yes you heard correctly, nachos with crispy baked (or even fried) potato wedges are the beez kneez, and you’ll wonder why you’ve never done this before.  Some of you may have had Tater Tot Nachos a.k.a. “tatchos” and those are great as well, so this is a pretty similar idea. It’s a pretty straight forward recipe, so here we go…

INGREDIENTS

  • 1-2 lbs red potatoes cut in wedges
  • 2-3 Tbsp olive oil
  • 1/2 lb ground chorizo sausage (or cooked and crumbled bacon)
  • 1 small chicken breast grilled and chopped
  • 2 ounces shredded cheddar cheese
  • 2 ounces hot pepper / pepper jack cheese
  • 2 Tbsp of cream cheese
  • 1 tablespoon flour
  • 1 tablespoon butter
  • 1-2 cups of milk (depending on thickness of sauce you want)
  • 1/2 avocado diced
  • 1 roma tomato diced (seeds removed)
  • 1 jalapeno (thin slices)
  • 1 green onion chopped thin
  • 1/2 small red onion diced
  • sour cream & cilantro for garnish
  • black pepper, salt, smoked paprika, chili powders, cumin for seasonings (adjust to your taste)

DIRECTIONS

  1. start by soaking/rinsing potato wedges in water, then dry.  then spread on a lined baking pan/dish and toss with olive oil until well coated.  make sure they’re spread evenly in the pan and season
  2. bake @ 400°F for about an hour, turning every 20 mins, then on the last turn shut the oven off and leave them for another 15 mins
  3. while potatoes are baking, brown up the chorizo/cook the bacon and grill/pan sear chicken (seasoning it first)
  4. while everything is cooking this is where you can prep all the vegetables, dicing, chopping, etc.
  5. during the last 15 min resting period of the potatos, prepare the cheese sauce.  This starts with the flour/butter “roux”
  6. cook flour/butter together on medium/high heat in a sauce pan whisking for about a minute, then slow add in the milk while continuously whisking.  This should create a thick white sauce (more or less milk will adjust the thickness you want the cheese sauce to be)
  7. from there add the seasonings (in the amounts you prefer, and to taste.  I eyeballed the amounts, so I don’t have specifics.  You wont need to overseason though, so lean towards the light side and add more if needed) and stir, then turn off the heat, and stir in the shredded cheeses and cream cheese until the sauce is nice and smooth
  8. once everything is cooked and ready, you can plate it by making a base of potato wedges, then pouring over some cheese sauce, then piling on all the veggies and meats, and topping with sour cream and cilantro
  9. DIG IN!

By adding chicken it makes it a main course meal right? because thats what I did for dinner with the wife the other night, and there were NO COMPLAINTS.  I highly recommend trying out nachos with potatoes, its well worth the work put in.

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