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