| Prep Time | 25 minutes |
| Cook Time | 5-10 minutes |
| Servings |
people
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Ingredients
- 1 bag tortilla chips
- 3 potatoes diced 1" cubes
- 1 can chipolte chilies adobo
- 1/2 onion diced
- 2 tomatoes diced
- 1 can sliced olives drained
- 2 green onions thinly sliced
- sour cream optional
- 2 tbsp cilantro optional
- 1 package shredded mexican cheese
- 1 can salsa optional
- salt
Ingredients
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Instructions
- Preheat oven to broil Take the diced potatoes and place in small saucepan, cover with water and a dash of salt. Bring to boil. Keep an eye out until they are tender. I use a fork to do this. Drain and set aside. While the potatoes are cooking do the rest of prep. Take the can of chipoltes and chop 3 peppers. When the potatoes are done add sauce and the peppers to the potatoes and mix well. Take the 1/2 onion and mix with potatoes. You can adjust your heat level to what your preference is. Use parchment and place on a baking sheet. Lay the tortillas out. Place the potato mixture on the tortillas. Add the green onions. Add the cheese. I mixed all these together with my hands because I like my nachos to be well covered. Put nachos in oven and cook 5-10 minutes until cheese melted. Top nachos with the tomato, green onions, cilantro. Dollop with sour cream and salsa.
Recipe Notes
One of the great things about nachos is you can make it to your preference. I didn't have an avocado but this would have been wonderful with some that or guacamole.
