Sunday, September 19, 2010

Recipe of the week!

Here's the new recipe of the week.

 It's a nutritious and healthier twist to nachos!



1 ½ pounds russet potatoes

1 ½ tablespoons vegetable oil

½ teaspoon garlic salt

1 teaspoon Mexican seasoning blend

1 cup Mexican blend shredded cheese

¼ cup rinsed and drained canned black beans

¼ cup diced tomatoes

¼ cup sliced black olives

¼ cup sliced green onions

3 tablespoons canned diced green chiles

Salsa, guacamole and sour cream (optional)

1. Preheat oven to 425 degrees. Scrub potatoes and cut into 1/2-inch thick wedges.

2. Place potatoes into a medium size bowl with the oil, garlic salt and Mexican seasoning. Stir well to coat potatoes with oil and seasonings.

3. Transfer to a large baking sheet and spread into a single layer. Bake for 25 to 30 minutes, stirring several times, until crisp and golden brown.

4. Top with cheese, beans, tomatoes, olives, onions and chiles.

5. Bake for 5 minutes more to melt cheese.

6. Serve with salsa, guacamole and sour cream.

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