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Smoky Chicken and Sweet Potato Nachos

Course: Appetizer

Servings

Prep timeminutes

Cooking timeminutes

Calorieskcal

Total timeminutes

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
sweet potatoes sliced ⅛-inch thick
extra-virgin olive oil
Simply Organic Ground Cumin divided
sea or pink Himalayan salt divided
Simply Organic Chili Powder
For Topping
ear of sweet corn Shucked
boneless, skinless chicken breast cooked and shredded
Simply Organic Red Enchilada Sauce
avocado peeled and seeded
fresh cilantro packed
lime zested and juiced
jalapeño pepper roughly chopped
shredded Cheddar cheese
canned, no-salt-added black beans
scallions chopped

Directions

Preheat oven to 400 degrees. Line two baking sheets with parchment paper.
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.
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.
Meanwhile, cut corn kernels from cob and transfer to a bowl with 1 tablespoon water. Cover and microwave on high for 4 minutes.
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.
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.
Bake for 6 to 10 minutes, until cheese has melted. Transfer to a serving plate and serve with avocado sauce.
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.

Notes

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.