Wednesday, February 6, 2013

Potato Nachos

I am totally hooked on Potato Nachos!  We discovered them at our favorite mexican restaraunt (which is why it is our favorite).  The other day I made pulled pork in the crock-pot (coming soon) and used some of it to make potato nachos.  We both looked at each other and decided that was the best way to eat pulled pork.  You could make the nachos with any meat really, but you have to try them.
 Thinly sliced potatoes topped with your favorite meat and cheese
 We served ours with guacamole and enchilada sauce (mild from can)
 First you thinly slice potatoes, toss them in oil and bake (about 30 min total)
 When potaotes are done, top with your favorite meat and cheese
 Bake until cheese melts
I heated enchilada sauce on the stove to drizzle over our nachos (great flavor)

Potato Nachos
3 small or 2 large potatoes, washed
1-2 Tbsp. Olive Oil
Seasonings: Salt, pepper, Tony's, paprika (just a little), garlic salt
cooked meat of your choice (chicken or steak would be really good)
1 cup shredded cheese or more if you'de like
1/2 can enchilada sauce (just the normal small can)
Guacamole or avacado to top

Preheat oven to 400.   Thinly slice potatoes (I used my food processor because it cuts them evenly).  Try to slice them as even as possible so they cook evenly.  Place potatoes in large bowl or large ziplock and toss with olive oil and seasonings.  Place on a large cookie sheet lined with non-stick foil or parchment.  Bake for 20 minutes, flip the potatoes and bake for 10 more minutes.  Top with your meat and cheese and bake for 5-10 minutes longer (until cheese is melted).  Heat enchilada sauce on the stove.  Plate your nachos and drizzle with sauce.  Serve with guacamole.  Enjoy

1 comment:

  1. Yum, I want some. I will use re-fried beans instead of meat. I sure miss your cooking. :)