Smoky Chicken and Sweet Potato Nachos

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  • Total Time: 1 hrs
  • Hands-on Time: 20 mins
  • Makes: 4 servings

Sweet potato nachos are a healthier take on the classic Mexican-food appetizer. These nutrient-packed nachos feature shredded chicken elevated with our Red Enchilada Simmer Sauce, and a generous drizzle of cilantro-lime avocado sauce for an incredibly satisfying bite.

Ingredients

  • FOR THE SWEET POTATO 'CHIPS':

    2 pounds sweet potatoes (about 3 potatoes), sliced ⅛-inch thick

    2 tablespoons extra-virgin olive oil or avocado oil

    1½ teaspoons Simply Organic Ground Cumin, divided

    ¾ teaspoon sea or pink Himalayan salt, divided

    ½ teaspoon Simply Organic Chili Powder

     

    FOR TOPPING:

    1 ear sweet corn, shucked (or ½ cup kernels)

    ½ pound organic boneless, skinless chicken breast, cooked and shredded

    1 pouch Simply Organic Red Enchilada Sauce

    1 avocado, peeled and seeded

    ¼ cup packed fresh cilantro

    1 lime, zested and juiced

    ½ jalapeño pepper, roughly chopped

    ½ cup shredded Cheddar cheese

    ½ cup canned, no-salt-added black beans

    ¼ cup chopped scallions

Directions

    1. Preheat oven to 400 degrees. Line two baking sheets with parchment paper.

    2. In a large bowl, toss sliced sweet potatoes with oil, 1 teaspoon cumin, ½ teaspoon salt, and chili powder. Arrange in a single layer on baking sheets.

    3. Bake for 10 minutes, flip potato slices and bake 10 to 20 minutes more, until edges are just starting to brown and sweet potatoes are crisp. Pull individual chips out as they start to brown and crisp.

    4. Meanwhile, cut corn kernels from cob and transfer to a bowl with 1 tablespoon water. Cover and microwave on high for 4 minutes.

    5. In a medium-size skillet over medium heat, combine shredded chicken and simmer sauce. Bring mixture to a simmer and cook for 5 minutes, until sauce is absorbed. Remove from heat.

    6. Make the Cilantro-Lime sauce: In a food processor, combine avocado, cilantro, lime zest, 2 tablespoons lime juice, jalapeño, 2 tablespoons water, remaining ½ teaspoon cumin, and remaining ¼ teaspoon salt. Process until smooth; adding additional water by tablespoon if needed until desired consistency is reached. Set aside.

    7. Reduce oven temperature to 325 degrees. Arrange sweet potato chips in a single layer on one baking sheet. Sprinkle cheese over chips, followed by corn, chicken mixture, black beans and scallions.

    8. Bake for 6 to 10 minutes, until cheese has melted. Transfer to a serving plate and serve with avocado sauce.
     

    RECIPE TIPS:

    For evenly sized sweet potato slices thin enough to crisp up in the oven, use a mandolin slicer or food processor with slicing blade.

    For a spicier avocado sauce, use a whole jalapeño. For a more mild sauce, be sure to remove the ribs and seeds of the jalapeño, or if preferred, omit the jalapeño. Mild green chilies can be substituted for more flavor.

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