Happy Cinco de Mayo!
In the spirit of this holiday I thought I would share one of my favourite Mexican recipes.
I’m not of Mexican decent but I do love all Mexican foods: fajitas, burritos, tacos, chili, taco salads, salsa – but most of all I’m all about nachos! Mmmmm, mmmm, mmm! Something about the mix of flavours and the fun toppings…yum! We have least one Mexican dish a week, luckily my family enjoys it as much as I do.
Here is a fun, healthy twist on Nachos, same great flavour blends but without the corn tortilla chips, we use sweet potato chips. This recipe does require a little more prep work but trust me it is so worth it, you’re going to love them.
Sweet Potato Nachos
Sweet Potato:
- 1 sweet potato (as thinly sliced as you can, I use a mandolin slicer. The thinner the slices the crispier the chips are)
- 1 tsp oil of choice
- 1/4 tsp sea salt (or to taste)
Slice the sweet potato (remember as thin as you can) and toss the slices with oil and sea salt.
Spread slices out on a lines baking sheet and bake them in a preheated oven at 400°F for 15 minutes, turn slices over and continue baking for another 10 minutes (keep watch so they do not burn). Remove and let them cool.
Shredded Chicken:
This is an optional addition, you can make the nachos vegetarian or add this chicken or seasoned beef – they all taste great.
- 1 boneless chicken breast
- 1 tbsp. Tex Mex seasoning
- 1 tsp oil of choice
Marinate chicken with seasoning and oil, bake in the oven the sweet potato slices. Once baked, chop the chicken into small pieces or shred it.
Toppings:
- shredded chicken (from above)
- corn niblets
- black beans (rinsed well)
- chopped tomatoes
- chopped green onions
- chopped jalapeño
- shredded cheese
(amounts and topping selection are to personal taste)
In a lined baking sheet arrange the pre-baked sweet potato slices together with a slight overlap of slices. then begin layering the toppings. I like to start the layers with some cheese then add in the others and top with more cheese.
Bake in the oven at 375°F for 5-7 minutes – keep an eye on them to ensure they do not burn.
Remove from oven and top with chopped cilantro.
Enjoy these with a side of fresh salsa, guacamole and Greek jalapeño yogurt.
ENJOY 🙂