Forget everything you know about traditional nachos - this game-changing recipe is about to revolutionize your dinner game! Imagine crispy sweet potato rounds loaded with tender chicken carnitas, melted cheese, and fresh toppings that'll make your taste buds dance with joy. These Sweet Potato Nachos aren't just a meal; they're a culinary adventure that transforms ordinary ingredients into an extraordinary feast that'll have everyone at the table begging for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 large sweet potatoes
- 2 cups cooked chicken, shredded
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup shredded cheese
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help to crisp up the sweet potatoes and melt the cheese nicely.
- While the oven is heating, wash the sweet potatoes thoroughly under running water to remove any dirt. Pat them dry with a paper towel.
- Using a sharp knife, slice the sweet potatoes into thin rounds, about 1/4 inch thick. Try to keep the slices uniform for even cooking.
- Line a large baking sheet with parchment paper for easy cleanup. Spread the sweet potato slices in a single layer on the baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat the slices evenly.
- Bake the sweet potato slices in the preheated oven for about 20-25 minutes, or until they are tender and starting to crisp up. Flip the slices halfway through the cooking time for even browning.
- While the sweet potatoes are baking, prepare the chicken carnitas. In a medium saucepan over medium heat, combine the shredded chicken, black beans, corn kernels, and lime juice. Season with salt and pepper to taste. Stir well to combine and heat through, about 5-7 minutes.
- Once the sweet potato slices are done baking, remove them from the oven and reduce the oven temperature to 375°F (190°C).
- Layer half of the sweet potato slices on a large oven-safe platter or baking dish. Top with half of the chicken mixture and half of the shredded cheese. Repeat with the remaining sweet potato slices, chicken mixture, and cheese.
- Return the nachos to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- While the nachos are baking, prepare the toppings. In a small bowl, combine the diced avocado and chopped cilantro. Season with a pinch of salt and a squeeze of lime juice to enhance the flavors.
- Once the nachos are done baking, remove them from the oven and let them cool slightly. Top with the avocado-cilantro mixture.
- Serve the sweet potato nachos warm, garnished with additional lime wedges if desired. Enjoy your delicious Sweet Potato Nachos with Chicken Carnitas!
Tips
- • For extra crispy sweet potato rounds, slice them uniformly and don't overcrowd the baking sheet. Space matters! • Pat your sweet potato slices dry before seasoning to ensure maximum crispiness. • Use pre-cooked or rotisserie chicken to save time without compromising flavor. • Experiment with different cheese blends like pepper jack or a Mexican cheese mix for added zest. • Make sure to flip your sweet potato slices halfway through baking for even, golden-brown edges. • Serve immediately after baking to keep the nachos crisp and the cheese perfectly melted. • For a spicy kick, add some jalapeños or a drizzle of hot sauce before the final cheese melt.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 30g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 80mg
