Blissful Bites: Spicy Sweet Potato Nachos

Allergens

Dairy, Soy (in some chorizo products), Wheat

Ingredients

• 2 large sweet potatoes
• 1 cup chorizo sausage, casings removed (or substitute ground pork seasoned with paprika, cumin, and red pepper flakes)
• 8 oz tortilla chips
• 1 1/2 cups shredded Monterey Jack cheese
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, thinly sliced (optional)
• 1 avocado, sliced and halved
• 1 lime, cut into wedges
• Sour cream, for serving
• 1 tsp olive oil

Instructions

1. Preheat the grill to medium heat. Slice sweet potatoes into 1/4 inch thick rounds. Brush both sides of each slice with olive oil and season with salt and pepper.
2. Grill the sweet potato slices until tender and slightly charred, about 3 4 minutes per side. Remove from grill and let cool slightly.
3. In a medium skillet, cook chorizo over medium heat until browned and cooked through. Break into small pieces with a spoon.
4. On a large grill safe platter or tray, arrange tortilla chips in an even layer. Sprinkle cooked chorizo evenly over the chips.
5. Top the chips with a single layer of grilled sweet potato slices, then sprinkle with shredded Monterey Jack cheese.
6. Place the loaded platter on the preheated grill and cook for 3 4 minutes until the cheese is melted and bubbly.
7. Remove from the grill and immediately top with diced red onion, chopped fresh cilantro, and jalapeño slices (if using).
8. Serve warm with avocado slices, lime wedges, and sour cream on the side for additional flavor.

Chef’s Insight

To add extra smokiness, wrap chorizo in foil packets and place on the grill along with the sweet potato slices for the first 5 minutes before assembling the nachos.

Notes

For a vegan or vegetarian option, replace chorizo with black beans or tempeh and use a non-dairy cheese alternative.