Nachos de Papas
#88121 3 ea Garlic Cloves
#46130 1 lb Potato Wedges, v-shaped
#35310 1 lb Chorizo Sausage
#89101 2 ea Tomatoes
#89091 ½ Red Onion
#89099 ½ bunch Cilantro, chopped
#860858 1 ea Lime, juiced
#92274 Kosher Salt, to taste
#73241 6 fl oz Nacho Cheese Sauce
Heat oven to 425 degrees (convection on, if you have it). Arrange potato wedges on a sheet pan in a single layer. In a medium sized sauté pan over medium heat, cook the chorizo sausage stirring occasionally until cooked through. Set chorizo aside until ready to assemble nachos. Bake potato wedges for 13 minutes, turning halfway through. While the potatoes cook, cut the tomatoes into quarters and remove the seeds, then dice the remaining tomato flesh and place in a bowl. Dice red onions and chop cilantro, then add to the tomatoes. Add lime juice to tomato mixture and season with salt. Using a microwave safe bowl, heat the nacho cheese sauce in the microwave for about 1 minute or until heated through. Arrange the potato wedges on a platter, drizzle cheese, add chorizo and tomato mixture. To make it extra spicy: add jalapeños. Enjoy!
*Recipe adapted from McCain
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