Description
A fun twist on classic nachos featuring crispy smashed potatoes topped with melted cheese, fresh veggies, and a spicy chili crisp crema.
Ingredients
Scale
For the Crust:
- 1.5 lbs small Yukon Gold potatoes
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup black beans, rinsed and drained
- 1/4 cup diced red onion
- 1/4 cup sliced jalapeños
- 1/4 cup chopped cilantro
- 1/2 cup sour cream
- 2 tbsp chili crisp
- 1 tbsp lime juice
- 1/4 tsp garlic powder
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). Boil potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
- Place potatoes on a baking sheet. Use a flat-bottomed cup or masher to gently smash each potato until flattened but still intact.
- Drizzle with olive oil and season with salt and pepper. Bake for 25-30 minutes until golden and crispy.
- While potatoes bake, mix sour cream, chili crisp, lime juice, and garlic powder in a small bowl to make the crema. Set aside.
- Remove potatoes from oven. Sprinkle evenly with cheddar and Monterey Jack cheeses, then top with black beans. Return to oven for 5-7 minutes until cheese is melted.
- Top with red onion, jalapeños, and cilantro. Drizzle with chili crisp crema and serve immediately.
Notes
You can customize the seasonings to taste.