Sweet Potato Nachos (Food Network Kitchens) |
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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 1 |
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The chorizo and cheese in these slightly-elevated (but not too elevated) nachos add just the right note of smoke and richness, and parallel[ the cabernet.] Ingredients:
2 sweet potatoes, scrubbed clean and sliced 1/4-inch thick |
4 tablespoons vegetable oil |
kosher salt and freshly ground pepper |
1/2 pound spanish chorizo sausage, diced |
1 ripe avocado, halved, pitted, and peeled |
1 small onion, quartered |
juice of 2 limes (about 1/3 cup) |
2 serrano chiles, ribs and seeds removed |
1 cup fresh cilantro leaves, plus more for garnish |
2 cups shredded monterey jack cheese |
Directions:
1. 1. Preheat the oven to 450 degrees F. Toss the sweet potato slices in 3 tablespoons oil and sprinkle with salt and pepper. Lay the slices in a single layer on 2 baking sheets and roast until brown and beginning to crisp, 20 to 25 minutes, flipping the slices halfway through.
2. 2. Meanwhile, in a medium nonstick skillet over medium-high heat, cook the chorizo in the remaining 1 tablespoon oil until browned, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain.
3. 3. Put the avocado, onion, lime juice, serrano, and cilantro in a food processor and pulse until smooth. Season with salt and pepper, and then pulse a few more times.
4. 4. Top the sweet potato slices with the chorizo and shredded cheese; return to the oven to melt the cheese. Serve topped with the avocado salsa and a cilantro leaf garnish.
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