Potato Nachos for a Picnic

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 628, total fat 31 G., saturated fats 13 G., proteins 27 G., carbohydrates 61 G., fiber 6 G., cholesterol 109 mg, sodium 1047 mg, sugar 2 G.

In this recipe, Molly Yeh decided to combine two popular party appetizers: french fries and nachos. To make nachos easy to eat, use round, waffle-shaped fries that will hold the toppings well. Top them with cheese on a baking sheet, let them melt in the oven, and top with olives, chili peppers, fresh herbs, and drizzle with sauces. The nachos are chewy and rich in flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 package (560 g) frozen sweet potato waffle fries (potato fries)
200 g refried pinto beans
15 slices yellow American cheese
0.5 cup sour cream
1 red Fresno pepper, thinly sliced
1/4 cup chopped black olives
2 thinly sliced green onions
0.5 cups loosely packed fresh cilantro leaves
Sriracha sauce, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: French fries, pinto beans, olive, Fresno pepper, American cheese

Cooking the dish according to the recipe:

Preheat oven to 425°F (220°C). Place the fries on a rimmed baking sheet and bake, tossing once, until crisp and the edges are golden brown, 20 to 25 minutes.
Place the fries in the center of the baking sheet. Arrange the beans on top of the fries. Top with American cheese. Bake in the oven until the cheese melts, about 5 minutes.