Recipe courtesy of Joe Peak
Idaho Nachos
- Level: Easy
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield: 4 servings
- Level: Easy
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield: 4 servings
Ingredients
Oil, for frying
4 Idaho potatoes, sliced about 1/4-inch thick
1/2 cup sliced black olives
1/2 cup chopped green peppers
1/4 cup chopped onions
2 jalapeno peppers, sliced into rounds
1/2 cup bottled nacho cheese
1/2 cup Monterey jack cheese
Salsa, for garnish
Sour cream, for garnish
Directions
- In a deep fryer or large heavy pot, heat oil to 350 degrees F. (If using a large heavy pot, do not fill the oil more than halfway full).
- Fry the potatoes until golden brown, and then drain on paper towels.
- Preheat the broiler. Put potatoes on a baking sheet and add the remaining ingredients, except the salsa and sour cream, on top. Broil for a few minutes until bubbly. Put on a platter and serve with salsa and sour cream.
