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The Nacho Wedge

This image courtesy of Colin Ericcson

I’m here to tell you to forget corn chips when making nachos. Use much healthier crisp, oven-roasted potato wedges and top with all the usual nacho suspects - chiles, beans, cheese, olives, green onions, diced tomato. This is a great dish to serve at your next big televised game day. Add salsa, guacamole and perhaps even a dollop of sour cream, just to round things off.

NotesTips

If you have a favorite spice blend that you use for chicken or ribs, use it to season the potatoes before roasting.

For this quantity of beans, it’s probably easiest to use canned black beans, unless you have cooked dried ones from scratch and have some leftover.

Plan on serving these spuds directly from the baking tray, but let everyone know how hot it is.

Makes6 to 8 servings

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 1 hour

Kid FriendlyYes

OccasionFamily Get-together, game day

Recipe Courseappetizer, hors d'oeuvre, snack

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Mealsnack

Taste and Texturecheesy

Type of Dishvegetable

Ingredients

  • 6 large floury potatoes, scrubbed 
  • ¼ cup olive oil 60 mL
  • 2 tsp sweet paprika 10 mL
  • ½ tsp garlic salt 2 mL
  • ½ tsp dried oregano 2 mL
  • ¼ tsp cayenne pepper 1 mL
  • Freshly ground black pepper
  • 2 cups shredded Monterey Jack cheese 500 mL
  • ½ cup cooked black beans, drained and rinsed 125 mL
  • 3 tomatoes, diced 
  • 3 green onions, chopped 
  • ½ cup sliced black olives 125 mL
  • 1 jalapeño pepper, thinly sliced, or ¼ cup (60 mL) canned sliced jalapeño peppers 

Instructions

  1. Preheat oven to 400°F (200°C)

  2. Halve potatoes lengthwise, then cut into thick wedges of uniform thickness. Transfer to a bowl. Add oil, paprika, garlic salt, oregano, cayenne and freshly ground pepper to taste and toss until potatoes are well coated.

  3. Transfer potatoes to baking sheets, lining them up nicely (do not let them touch). Bake in preheated oven, turning once or twice, for about 30 minutes or until golden brown and cooked through.

  4. Top potatoes with half the cheese, then beans, tomatoes, green onions, olives and remaining cheese. Return to oven and bake for about 5 minutes or until cheese has melted (broil if necessary). Serve immediately (see Notes).

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This looks delicious! I am going to make this for my grandson next week.

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