Serves a crowd
A whole new take on nachos with these potatoes. Simple to throw together and extra delicious, spicy and (somewhat) healthy. It’s like putting a salad on cheese fries – BAM!
1 20 oz. bag frozen waffle fries (Alexia is a good brand)
1 bunch cilantro
3 tiny cloves garlic or 1 big clove
1/2 small red onion, minced and divided
1 jalapeno, sliced and divided
Salt, to taste
½ - ¾ cup extra virgin olive oil
2 cups sharp white cheddar
1/2 fennel bulb, shaved
1 stalk celery, thinly sliced with 1 cup leaves reserved
1 cup shredded cabbage
1 avocado, diced
1/2 lemon, juiced
Dollop or two of Greek yogurt
Preheat and cook potatoes to desired level of crispiness according to package directions.
While fries cook place ½ onion, ½ jalapeno, handful or two of cilantro and garlic in a food processor. Season with salt and pulse. With the machine running pour ½ - ¾ cup olive oil to create desired consistency, should be similar to pesto.
Remove fries from oven and turn on broiler. Top with cheese and broil cheese on potatoes, watching until melted.
Top with desired amount of onion, jalapenos, fennel, celery, cabbage, and cilantro.
In a small bowl toss avocado with lemon juice to prevent oxidation and top potatoes.
Dollop with Greek yogurt if desired and drizzle with dressing. EAT!