My family loves nachos! I created a better-for-us version with baked sweet potato waffle fries and Mexican spiced ground chicken. It comes together quickly with frozen sweet potato waffle fries. If you can’t find these, then you can make your own baked sweet potato fries.
I top the nachos with homemade pico de gallo, guacamole and spinach strips. I hope you and your family enjoy this comforting dish as much as mine does.
Watch me make my sweet potato fry nachos here.
Sweet Potato Fry Nachos
Print RecipeIngredients
- 1 (20-ounce) bag frozen sweet potato waffle cut fries
- 1-pound ground chicken
- 1 teaspoon Mexican chili powder
- 1 teaspoon smoked paprika
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 3/8 teaspoon fine sea salt
- 1/8 teaspoon ground cumin
- Pinch cayenne pepper
- 1/3 cup shredded sharp cheddar cheese
- ½ cup packed baby spinach
- Pico de gallo (recipe below)
- Guacamole (recipe below)
- Fresh cilantro leaves for garnish
Instructions
Preheat an oven to 425 degrees F. Line a baking sheet with parchment paper.
Spread the sweet potato waffle fries in an even layer on the parchment paper-lined baking sheet. Bake according to the package directions, about 20 minutes or until the fries become slightly crunchy on the outside.
Meanwhile prepare the ground chicken. Heat a nonstick skillet over medium-high heat. Add the ground chicken. Cook the ground chicken while breaking it up into crumbles with a spatula. Cook for about 5 minutes or until cooked through.
Combine the chili powder, paprika, garlic powder, onion powder, salt, cumin, and cayenne in a small bowl.
Season the chicken with the spices. Stir to combine. Cook for a minute over medium heat.
Once the sweet potato waffle fries are cooked and slightly crunchy, top with the seasoned ground chicken and shredded cheddar cheese. Bake for another 2 or 3 minutes or until the cheese has melted.
Cut the spinach into strips.
To serve, divide the sweet potato waffle fries among 3 plates. Top each plate with some of the pico de gallo, guacamole, spinach and cilantro.
Serves 3.
Pico de Gallo
1 cup grape tomatoes, cut into slices
1/4 cup cubed sweet onions
2 tablespoons chopped fresh cilantro
Fine sea salt to taste
Combine the tomato slices, cubed onions, and cilantro. Season the pico de gallo to taste with the salt.
Guacamole
2 ripe avocadoes
1 teaspoon fresh lime juice
¼ teaspoon garlic powder
1 tablespoon chopped fresh cilantro
Fine sea salt to taste
Halve and deseed the avocadoes. Cut the avocado pulp into cubes and then transfer to a bowl. Using a fork, mash the avocadoes until slightly chunky. Add the lime juice, garlic powder and chopped cilantro. Stir. Season the guacamole with salt to taste.
No Comments