Mexican potato nachos –Get ready to indulge in a delicious twist on nachos with these Mexican Potato Nachos! This dish is perfect for any gathering, game day, or just a cozy night in. We’re talking crispy potato slices, loaded with all the good things that make nachos irresistible. So, roll up your sleeves, and let’s get cooking!
Mexican Potato Nachos
These nachos are not your average snack; they’re a flavorful explosion that’s bound to get everyone around the table feeling good. Check out this vibrant image to get a taste of what’s to come!
Ingredients
Here’s what you’ll need to create these mouthwatering nachos:
- 4 medium-sized potatoes, thinly sliced
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheese (Cheddar or Mexican blend)
- 1 can black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 1 jalapeño, sliced (optional for a kick)
- 1 avocado, diced
- Fresh cilantro for garnish
- Sour cream or Greek yogurt for serving
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the potato slices with olive oil, chili powder, garlic powder, paprika, salt, and pepper until well coated.
- Spread the potato slices in a single layer on a baking sheet lined with parchment paper. Bake for about 25-30 minutes, flipping halfway through, until golden and crispy.
- Once the potatoes are done, remove them from the oven and layer them with shredded cheese, black beans, corn, and sliced jalapeños if using. Return to the oven for an additional 5-10 minutes until the cheese is melted and bubbly.
- Remove from the oven and top with diced avocado and fresh cilantro.
- Serve your nachos hot with a generous dollop of sour cream or Greek yogurt on the side.
These Mexican Potato Nachos are guaranteed to take your taste buds on a delightful journey. Just imagine that crispy, cheesy goodness paired with fresh avocado and zesty toppings. Perfect for sharing (or not!). Dig in and enjoy every single bite!