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Potato Nachos

<p>These addictive Potato Nachos are a delightful addition to any game day spread. Crispy potato slices are topped with a mouthwatering blend of spicy aromatic shredded chicken, smooth sour cream and zesty jalapeño all tucked beneath a blanket of gooey melted cheese.</p>
6 Servings Recipe By

Ingredients

  • 3 cups cook and shred Chicken, Boneless Breasts
  • 1 cup dice Onion
  • 2 teaspoons Garlic Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Paprika
  • 1 teaspoon Salt
  • 1/2 cups Water
  • 8 ounces Sour Cream
  • 4 ounces Sliced Jalapeño Peppers, Canned
  • 1/4 cups Cheddar Cheese, Mild #1
  • 4 medium Russet Potato
  • 1/4 cups Olive Oil

Serving Day Ingredients

  • 1/4 cups Cheddar Cheese, Mild #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup potatoes & 3/4 cup topping
  • 464 Calories
  • 22g Total Fat
  • 8g Sat Fat
  • 0g Trans Fat
  • 118mg Cholesterol
  • 554mg Sodium
  • 32g Total Carb
  • 2g Fiber
  • 3g Total Sugars (Includes 0g Added Sugars)
  • 33g Protein
  • 11 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a slow cooker combine shredded chicken, onion, garlic powder, cumin, paprika, salt, water, sour cream, undrained jalapenos and cheddar cheese #1.
  2. Cook on low setting 2 hours.
  3. Clean potatoes and slice into thin medallions. The finished product should be about the size of a half dollar (depending on potato size)
  4. Working in batches brush a baking sheet with olive oil and place potatoes in a single layer.
  5. Brush the tops of the potatoes with additional olive oil.
  6. Bake at 400 for 20-25 minutes, keeping a close eye the last 10 minutes of baking for smaller potatoes that may crisp up sooner. Potatoes should be crispy and golden.
  7. Next top crispy potato medallions with a dollop of chicken mixture and a sprinkle of cheddar cheese #2.
  8. Broil on high 1-2 minutes until cheese is melted.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a slow cooker combine shredded chicken, onion, garlic powder, cumin, paprika, salt, water, sour cream, undrained jalapenos and cheddar cheese #1.
  2. Cook on low setting 2 hours.
  3. Cool completely.
  4. Divide evenly between allocated number of gallon freezer bags.
  5. Clean potatoes and slice into thin medallions. The finished product should be about the size of a half dollar (depending on potato size)
  6. Working in batches brush a baking sheet with olive oil and place potatoes in a single layer.
  7. Brush the tops of the potatoes with additional olive oil.
  8. Bake at 400 for 20-25 minutes, keeping a close eye the last 10 minutes of baking for smaller potatoes that may crisp up sooner. Potatoes should be crispy and golden.
  9. Cool completely.
  10. Divide between allocated number of quart freezer bags.
  11. Place 1 gallon bag of chicken mixture and 1 quart bag of potato medallions inside of another gallon freezer bag, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Top potato medallions with a dollop of chicken mixture and a sprinkle of cheddar cheese #2.
  3. Bake at 400 5-8 minutes until heated through and cheese is melted.

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