Loaded Sweet Potato Nachos Recipe By Tasty Food

LOADED SWEET POTATO NACHOS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Evenly slice sweet potatoes into rounds.
• In a medium-sized bowl, toss rounds with 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper until well-coated.
• Lay rounds flat on a parchment-lined baking sheet and set aside.
• On a second parchment-lined baking sheet, season chicken breast with olive oil, salt, and pepper, to taste. Wrap the parchment around the chicken, folding at the edges.
• Bake the sweet potatoes and the chicken in the oven for 20 minutes or until the chicken is cooked through and juices run clear.
• Allow both to cool. Then, shred the chicken using two forks.
• Line the bottom of a medium-sized skillet with the sweet potato rounds. Top with shredded chicken, black beans, jalapeño if desired, and cheese. Broil for 5-10 minutes or until toppings are heated through and cheese is melted.
• Garnish with avocado, pico de gallo, and green onion, if desired. Serve immediately.
• Enjoy!

LOADED SWEET POTATO NACHOS

Steps:

• Preheat the oven to broil. Preheat a deep-fryer or heavy-bottomed pot, with enough canola oil to come halfway up the sides of the pot, to 325 degrees F.
• Working in batches, deep-fry the sweet potatoes until crisp, about 5 to 7 minutes. Remove from fryer to a paper towel lined platter and season with salt and pepper, to taste. Set aside.
• Add the grapeseed oil to a large saute pan over medium-high heat. Add meat and brown it until almost cooked through, about for 3 to 4 minutes. Add the onion and garlic and cook until softened, about 2 to 3 minutes. Add the tomato paste, chipotles, and salt and pepper, to taste. Stir several times to incorporate. Add the BBQ sauce, bring to a simmer and cook for an additional 5 to 6 minutes. Remove from the heat.
• To assemble nachos:
• Using 2 oven-proof platters, lay some sweet potato chips on each platter. Top the potatoes with some meat, cheese, and jalapenos. Repeat the layers with the remaining ingredients, except for a handful of jalapenos. Broil until the cheese melts, about 3 to 4 minutes. Remove the platters from the broiler and top them with the remaining jalapenos, a drizzle of BBQ sauce and the scallions. Serve.

STEAK AND POTATO NACHOS RECIPE BY TASTY

Steps:

• Place sliced potatoes in a large bowl. Toss with olive oil, salt, pepper, and paprika.
• Lay the potatoes on a baking sheet and bake at 450˚F (230˚C) for 20 minutes.
• Season skirt steak with salt and pepper. Cook on high heat for roughly three minutes each side, for medium-rare.
• Let the steak rest for 10 minutes, then slice into cubes.
• In a cast iron skillet or baking sheet, arrange cooked potatoes into a heap. Top with steak, then cheddar and monterey jack cheese.
• Broil for five minutes or until the cheese is melted.
• Serve immediately with sour cream, salsa, green onions or any topping of choice.
• Enjoy!