The chorizo and cheese in these slightly-elevated (but not too elevated) nachos add just the right note of smoke and richness, and parallel the cabernet.
Recipe courtesy of Food Network Kitchen
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Sweet Potato Nachos
Total:
1 hr
Prep:
35 min
Cook:
25 min
Total:
1 hr
Prep:
35 min
Cook:
25 min

Ingredients

Directions

1. Preheat the oven to 450 degrees F. Toss the sweet potato slices in 3 tablespoons oil and sprinkle with salt and pepper. Lay the slices in a single layer on 2 baking sheets and roast until brown and beginning to crisp, 20 to 25 minutes, flipping the slices halfway through.

2. Meanwhile, in a medium nonstick skillet over medium-high heat, cook the chorizo in the remaining 1 tablespoon oil until browned, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain.

3. Put the avocado, onion, lime juice, serrano, and cilantro in a food processor and pulse until smooth. Season with salt and pepper, and then pulse a few more times.

4. Top the sweet potato slices with the chorizo and shredded cheese; return to the oven to melt the cheese. Serve topped with the avocado salsa and a cilantro leaf garnish.

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