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FULLY LOADED POTATO-NACHOS WITH CHICKEN STRIPS

Ingredients for 4

  • 8 large potatoes (e.g. Rooster potatoes) (approximately 600 g)

(cut into medium slices – using 3 baking trays)

Spices

  • 2 tbsp olive oil
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp paprika
  • 2 tsp cayenne pepper
  • Salt and Pepper (seasoning)
  • 3–4tbsp Virgin olive oil

Filling

  • 1 tin red kidney beans (250 g), drained
  • 1 red onion, finely chopped
  • 150 g cherry tomatoes, finely chopped
  • 90 g jalapeños
  • 85 g cheddar, grated
  • 85 g mozzarella
  • Chicken, cut into strips

Tomato Salsa

  • 4 medium tomatoes, peeled and finely chopped
  • ½ red onion, finely chopped
  • 1clove of garlic, chopped
  • 1 tsp white wine vinegar
  • ½ lime, juiced
  • ½ bunch of coriander, chopped
EUPOTATOES28755 website 820x480 recipes 01 18
Preparation time: 30 MIN Cooking time: 20 MIN
  1. Heat the oven to 180°C/Gas 4.
  2. Lay out the potato slices on an oiled baking tray and add the spices.
  3. Place the slices on a baking tray and spray with some olive oil.
  4. Bake the potatoes for about 25 minutes until they are crispy and golden brown.
  5. Remove the potatoes from the oven, allow them to cool then layer them on the bottom of an oven-proof dish.
  6. Layer the fillings on top of the potato, adding layers as you go and finish with a layer of cheeses.
  7. Cover with tin foil and bake the nachos for 25 minutes.

For the tomato salsa:

  1. Skin the tomatoes (this is easily done if you cut them crosswise at the top and dip them in boiling water for about 10 seconds). Then chop them finely.
  2. Peel and chop the onion and the clove of garlic. Also finely chop the coriander.
  3. Mix all the ingredients with the white wine vinegar, lime juice and olive oil.
  4. Serve the nacho’s with the tomato salsa.
  5. Ready to serve

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