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Sweet Potato Nachos

With Roasted Poblano Mexican-Style Barbecue Sauce 

Prep time

20 minutes

Cook time

35 minutes

Total time

55 minutes

Servings

4-6
Sweet Potato Nachos

Ingredients

For the sweet potato chips:

  • 3 large sweet potatoes (about 2 lbs), peeled
  • 3 tablespoons olive oil
  • 1 tablespoon taco seasoning

For the toppings:

  • 1/3 cup Tenayo Roasted Poblano Barbecue Sauce
  • 1 cup pulled rotisserie chicken
  • 1 1/2 cups Mexican cheese blend, shredded
  • 1/2 cup black beans, drained and rinsed
  • 1 cup corn kernels
  • 1/2 cup sliced bell pepper
  • 1 cup cherry tomatoes, chopped
  • 1/4 cup diced red onion
  • 1 jalapeño, thinly sliced
  • 1 ripe avocado, sliced
  • 2 tablespoons lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. Preheat oven to 425°F. Line two large baking sheets with parchment paper.
  2. Slice sweet potatoes into 1/4-inch thick rounds using a mandoline or sharp knife.
  3. In a large bowl, toss sweet potato rounds with olive oil and seasoning until evenly coated.
  4. Spread sweet potato rounds in a single layer on prepared baking sheets without overlapping. Bake for 25-30 minutes, flipping halfway through, until edges are crispy.
  5. Remove sweet potato chips from oven and arrange on one large baking sheet or oven-safe platter, overlapping slightly.
  6. Drizzle Roasted Poblano Barbecue Sauce evenly over the sweet potato chips.
  7. Sprinkle with cheese, then distribute the chicken, black beans, corn, bell pepper, tomatoes, onion and jalapeño slices.
  8. Return to oven for 8-10 minutes until cheese is melted and bubbly.
  9. While nachos finish baking, drizzle avocado slices with lime juice.
  10. Remove from oven and immediately top with avocado and cilantro.
  11. Serve hot with an extra drizzle of Roasted Poblano Barbecue Sauce.

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