Quick Potato Nachos

Name: Quick Potato Nachos
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 59 milliliters sliced black olives; 59 milliliters rinsed and drained canned black beans; 3 Tbsps canned chopped green chiles; 1 teaspoons garlic salt; 59 milliliters sliced green onions; 680 grams russet potatoes, cut into 1/2-inch wedges; 1 teaspoon Mexican-style seasoning blend; 237 milliliters shredded Mexican cheese blend; 59 milliliters diced tomatoes; 2 Tbsps vegetable oil

The recipe Quick Potato Nachos is ready in about 35 minutes and is definitely a super gluten free option for lovers of Mexican food. One portion of this dish contains around 11g of protein, 15g of fat, and a total of 311 calories. This recipe serves 4. Head to the store and pick up russet potatoes, beans, chiles, and a few other things to make it today. It works well as a hor d'oeuvre.

Instructions

Preheat oven to 425 degrees F (220 degrees C).

Equipment you will use

Oven

Combine potatoes, oil, Mexican seasoning, and garlic salt together in a bowl; stir to coat potatoes completely.

Ingredients you will need

Mexican Spice Mix

Garlic Salt

Potato

Cooking Oil

Equipment you will use

Bowl

Spread potatoes in a single layer on a baking sheet.

Ingredients you will need

Potato

Spread

Equipment you will use

Baking Sheet

Bake in the preheated oven, stirring occasionally, until potatoes are crisp and golden brown, 25 to 30 minutes.

Ingredients you will need

Potato

Equipment you will use

Oven

Transfer potatoes to a plate and top with Mexican cheese blend, black beans, diced tomatoes, black olives, green onions, and green chiles.

Ingredients you will need

Mexican Cheese

Black Olives

Green Chili Pepper

Green Onions

Black Beans

Potato

Tomato

Equipment

Oven

Bowl

Baking Sheet

Ingredients

Servings:

59milliliters

sliced black olives 59milliliters

rinsed and drained canned black beans 3Tbsps

canned chopped green chiles 1teaspoons

garlic salt 59milliliters

sliced green onions 680grams

russet potatoes, cut into 1/2-inch wedges 1teaspoon

Mexican-style seasoning blend 237milliliters

shredded Mexican cheese blend 59milliliters

diced tomatoes 2Tbsps

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Burn Cottage Cashburn Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 30 dollars per bottle.