Servings: servings
Baked Sweet Potatoes à la Nachos
The dish consists of baked potatoes with spicy chicken, tortilla chips, grated cheese, jalapenos, and corn... Quite classic nachos with the added bulk of sweet potatoes, which complement the otherwise spicy dish very well and ensure a greater feeling of satiety, so it can stand alone as a meal.
Equipment
- Oven
- Potato Peeler
- Cutting Board
- Chef'S Knife
- Ovenproof dish
- Frying Pan
Ingredients
- 4 pcs. Sweet Potato
- 27 gram Olive Oil
- Salt and Pepper
- 4 pcs. Chicken Breast Fillet
- 14 gram Spices tex mex/Mexican spice mix
- Butter for frying
- 65 gram Jalapenos
- 1/2 package Tortilla Chips
- 2 handfuls grated cheese
- 70 gram Corn
Quick-stirred guacamole
- 2 pcs. Avocado
- 22 gram Sour Cream
- 15 gram Lemon Juice
- Salt and Pepper
In addition
- Salsa to taste
Instructions
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit), conventional setting.
- Peel and dice the potatoes, place them in an ovenproof dish and toss with oil, salt, and pepper. Bake in the oven for 20-25 minutes.
- Meanwhile, dice the chicken and sauté in a little butter with tex mex seasoning until fully cooked.
- Remove the dish from the oven and pour the chicken over the potatoes. Chop the jalapenos and add on top.
- Lightly crush the nachos and distribute them in the dish. Sprinkle with grated cheese and top with corn.
- Return the dish to the oven for 5-7 minutes, until the cheese is melted.
- Blend all ingredients for the guacamole together.
- Serve the dish with guacamole and salsa on the side.
Notes
