Cheesy Po Ta Chos Food

CHEESY PO-TA-CHOS

Cheesy Po-Ta-Chos image

Bring the family together over "Po-Ta-Chos" - a new twist on classic nachos! This dish is built on a base of potatoey goodness, topped with cheese, salsa and fresh veggies.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 9

Ingredients

1 bag (32 oz) frozen potato nuggets
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1 1/2 cups shredded Cheddar or Colby-Monterey Jack cheese (6 oz)
1 medium tomato, chopped
1 medium avocado, pitted, peeled and cut into chunks
1/2 cup sour cream
Additional toppings, as desired (thinly sliced green onion, chopped fresh cilantro, seeded and chopped fresh jalapeño pepper, sliced ripe olives, guacamole, additional salsa)

Steps:

Heat oven to 450°F. Arrange frozen potato nuggets in single layer on ungreased large cookie sheet. Bake 24 to 26 minutes until hot and crisp. Line another cookie sheet or pizza pan with cooking parchment paper or foil.
In medium bowl, mix beans, chiles and salsa. Spread half of the potato nuggets on lined cookie sheet. Spoon half of the bean mixture over potatoes. Sprinkle with half of the cheese. Top with remaining potatoes, bean mixture and cheese. Bake 5 to 10 minutes or until cheese melts.
Top with tomato and avocado. Serve with sour cream. Top with additional toppings as desired.

Nutrition Facts : Calories 570, Carbohydrate 62 g, Cholesterol 35 mg, Fat 4, Fiber 11 g, Protein 15 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1330 mg, Sugar 3 g, TransFat 6 g

CHEESY PO-TA-CHOS

Cheesy Po-Ta-Chos image

Bring the family together over "Po-Ta-Chos". A new twist on classic nachos! This dish is built on a base of potatoey goodness, topped with cheese, salsa and fresh veggies.

Categories Appetizer

Time 50m

Yield 6

Number Of Ingredients 9

Ingredients

1 bag (750 g) frozen potato nuggets
1 can (19 oz/540 mL) black beans, drained, rinsed
1 can (127 mL) Old El Paso* Chopped Green Chilies, drained
1/2 cup (125 mL) Old El Paso* Thick N' Chunky Salsa
1 1/2 cups (375 mL) shredded Cheddar or Monterey Jack cheese
1 medium tomato, chopped
1 medium avocado, pitted, peeled and cut into chunks
1/2 cup (125 mL) sour cream
Additional toppings, as desired (thinly sliced green onion, chopped fresh cilantro, sliced ripe olives, guacamole, additional salsa)

Steps:

Heat oven to 450ºF. Arrange frozen potato nuggets in single layer on ungreased large cookie sheet. Bake 24 to 26 minutes until hot and crisp. Line another cookie sheet or pizza pan with cooking parchment paper or foil.
In medium bowl, mix beans, chilies and salsa. Spread half of the potato nuggets on lined cookie sheet. Spoon half of the bean mixture over potatoes. Sprinkle with half of the cheese. Top with remaining potatoes, bean mixture and cheese. Bake 5 to 10 minutes or until cheese melts.
Top with tomato and avocado. Serve with sour cream. Top with additional toppings as desired.

Nutrition Facts : ServingSize 6 Servings

CHEESY CHOPS & CHIPS

Cheesy chops & chips image

Protein packed pork and potato one pot supper - cheap and perfect for students.

Provided by Barney Desmazery

Categories Dinner, Lunch, Main course, Supper

Time 1h15m

Number Of Ingredients 8

Ingredients

1kg potatoes , peeled and thickly sliced
1 onion , finely sliced
splash of cider , wine, water or stock
2 tbsp oil , olive if you've got it
4 pork chops , (about 175g/6oz each)
100g hard cheese , grated (we used cheddar)
1 tbsp wholegrain mustard
3 tbsp milk

Steps:

Heat oven to 230C/fan 210C/gas 8. In a large bowl toss the potatoes, onion, liquid and oil together. Season if you like. Tip the onion and potatoes into a large sauté pan and bake for 20-30 mins until the potatoes start to brown. Lay the chops on the potatoes and cook for 10 mins more.
While the potatoes are cooking, mix the cheese, mustard and milk together. When the chops have had 10 mins, spread the cheese mixture over them and switch the oven over to grill. Place the pan under the grill and cook for about 5 mins until the cheese is bubbling and the potatoes are golden and crispy. Serve straight from the pan.

Nutrition Facts : Calories 580 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 5 grams fiber, Protein 42 grams protein, Sodium 1.6 milligram of sodium

CHEESY PO-TA-CHOS

Cheesy Po-Ta-Chos image

Bring the family together over "Po-Ta-Chos" - a new twist on classic nachos! This dish is built on a base of potatoey goodness, topped with cheese, salsa and fresh veggies.

Provided by @MakeItYours

Number Of Ingredients 9

Ingredients

1 bag (32 oz) frozen potato nuggets
1 can (15 oz) Progresso® black beans, drained, rinsed
1 can (4.5 oz) Old El Paso® chopped green chiles, drained
1/2 cup Old El Paso® Thick 'n Chunky salsa
1 1/2 cups shredded Cheddar or Colby-Monterey Jack cheese (6 oz)
1 medium tomato, chopped
1 medium avocado, pitted, peeled and cut into chunks
1/2 cup sour cream
Additional toppings, as desired (thinly sliced green onion, chopped fresh cilantro, seeded and chopped fresh jalapeño pepper, sliced ripe olives, guacamole, additional salsa)

Steps:

Heat oven to 450°F. Arrange frozen potato nuggets in single layer on ungreased large cookie sheet. Bake 24 to 26 minutes until hot and crisp. Line another cookie sheet or pizza pan with cooking parchment paper or foil.
In medium bowl, mix beans, chiles and salsa. Spread half of the potato nuggets on lined cookie sheet. Spoon half of the bean mixture over potatoes. Sprinkle with half of the cheese. Top with remaining potatoes, bean mixture and cheese. Bake 5 to 10 minutes or until cheese melts.
Top with tomato and avocado. Serve with sour cream. Top with additional toppings as desired.

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