2 In Recipes

Game Day Nachos Two Ways

It’s game time here at Green Chef! And we’ve got a unique take on the perfect appetizers sure to make you a winning host no matter what your guests’ preferences may be. Our chefs have created two new renditions of a classic party pleaser that will ensure whatever happens on the field they will have something to cheer about.  Whip up our Sweet Potato Nachos and get ready for kickoff.

Paleo Sweet Potato Nachos

Ingredients

  • 1 lb ground beef
  • 2 tsp chorizo-style seasoning or taco spice blend
  • 1 large sweet potato
  • ½ cup chopped red & green bell peppers
  • ¼ cup chopped red onion
  • 6 large radishes
  • 2 tbsp shredded carrots
  • 2 tbsp shredded red cabbage
  • 1 tbsp + 2 tsp apple cider vinegar
  • 1 tsp agave (or your favorite sweetener )
  • Pinch crushed red pepper flakes
  • ¼ cup dairy free sour cream
  • 1 tbsp chopped cilantro
  • 1 lime

Instructions

  1. PREP SWEET POTATO

    Preheat oven to 450 degrees. Peel sweet potato, if desired. Halve lengthwise; lay flat and slice into thin half moons. Place in a large bowl. Drizzle with 1-2 tablespoons cooking oil. Season with salt and pepper. Toss to coat. 

  2. Chef’s Tip: Cut the sweet potato as thin as you like. The thinner the slice the crispier the chip.

  3. ROAST SWEET POTATO CHIPS

    Spread sweet potato out in a single layer on a lightly oiled foil-lined baking sheet (see Chef’s Tip). Roast 15-20 minutes, or until chips are lightly browned and slightly crisp, flipping halfway through.

  4. Heads Up: Two baking sheets may be needed to fit all the chips in a single layer.

  5. PREP RADISHES 

    Meanwhile, trim ends off radishes and cut in half. Lay flat and slice into about ¼-inch thick half moons. 

  6. MAKE SPICED APPLE CIDER VINEGAR

    Combine apple cider vinegar, agave and red pepper flakes in a small bowl. Mix until the agave is dissolved into the vinegar.

  7. MAKE CURTIDO

    Bring spiced apple cider vinegar and about 1 tablespoon water to a boil in a small pot. Once boiling, remove from heat. Add radishes and carrots and red cabbage. Season with salt and pepper. Stir. Cover. Let pickle at least 10 minutes, stirring occasionally.

  8. PREP ONION & BELL PEPPERS

    Meanwhile, cut ends off red onion and remove peel. Small dice into about ¼-inch pieces. Small dice red and green bell peppers into about ¼-inch pieces.

  9. SAUTÉ ONION & BELL PEPPERS

    Heat about 1 ½ tablespoons cooking oil in a large sauté pan over medium-high heat. Add onion and bell peppers to hot pan. Season with salt and pepper. Stir. Cook 2-3 minutes, or until veggies soften, stirring occasionally.

  10. ADD GROUND BEEF

    Add ground beef to pan with veggies. Stir to break up beef. Sprinkle with desired amount of chorizo-style seasoning. Stir to evenly distribute seasoning. Cook 6-8 minutes, or until beef is fully cooked, stirring occasionally. Salt and pepper to taste. Stir.

  11. Take Note: Ground beef is fully cooked when it’s no longer pink.

  12. MAKE CILANTRO DRESSING

      Add the dairy-free sour cream to a small bowl with cilantro and the juice of the lime. Mix until fully combined.  

  13. PLATE YOUR DISH

      Plate sweet potato chips. Pile chorizo-seasoned beef and veggies over top. Drizzle with creamy cilantro dressing. Serve curtido next to nachos. Enjoy!

Vegetarian Sweet Potato Nachos
For a Vegan alternative, opt for dairy-free cheese and dairy-free sour cream!
Ingredients

  • 1 large sweet potato
  • 1 (15 oz) can black beans
  • 2 tsp blackening spices
  • ½ cup chopped green bell pepper
  • ¼ cup chopped red onion
  • ½ cup pepper jack cheese
  • 4 radishes
  • 2 tbsp shredded carrots
  • 2 tbsp shredded red cabbage
  • 1 tbsp + 2 tsp apple cider vinegar
  • 1 tsp agave (or sweetener of choice)
  • Pinch crushed red pepper flakes
  • ¼ cup sour cream  
  • 1 tbsp fresh chopped cilantro
  • 1 lime

Instructions

  1. PREP SWEET POTATO

    Preheat oven to 450 degrees. Peel sweet potato, if desired. Halve lengthwise; lay flat and slice into thin half moons. Place in a large bowl. Drizzle with 1-2 tablespoons cooking oil. Season with salt and pepper. Toss to coat.

    Chef’s Tip: Cut the sweet potato as thin as you like. The thinner the slice the crispier the chip.

  2. ROAST SWEET POTATO CHIPS

    Spread sweet potato out in a single layer on a lightly oiled foil-lined baking sheet (see Chef’s Tip). Roast 15-20 minutes, or until chips are lightly browned and slightly crisp, flipping halfway through.  

    Heads Up: Two baking sheets may be needed to fit all the chips in a single layer.

  3. PREP RADISHES 

    Meanwhile, trim ends off radishes and cut in half. Lay flat and slice into about ¼-inch thick half moons. 

  4. MAKE SPICED APPLE CIDER VINEGAR

    Combine apple cider vinegar, agave and red pepper flakes in a small bowl. Mix until the agave is dissolved into the vinegar.

  5. MAKE CURTIDO

    Bring spiced apple cider vinegar and about 1 tablespoon water to a boil in a small pot. Once boiling, remove from heat. Add radishes and carrots and red cabbage. Season with salt and pepper. Stir. Cover. Let pickle at least 10 minutes, stirring occasionally.

  6. PREP PEPPERS, ONION & BEANS

    Meanwhile, small dice red and green bell peppers into about ¼-inch pieces. Cut ends off red onion and remove peel. Small dice onion into about ¼-inch pieces. Open, strain, and rinse black beans.

  7. SAUTÉ ONION & BELL PEPPERS

    Heat about 1 ½ tablespoons cooking oil in a large sauté pan over medium-high heat. Add onion and bell peppers to hot pan. Season with salt and pepper. Stir. Cook 2-3 minutes, or until veggies soften, stirring occasionally.

  8. FINISH VEGGIES

    Add beans and blackening spices, to taste, to pan with veggies. Stir to coat. Cook 2-3 minutes, or until beans are heated, stirring occasionally.

    Heads Up: If heat isn’t your thing, use seasoning sparingly (or omit).

  9. MAKE CILANTRO CREMA

    Add the sour cream to a small bowl with cilantro and juice of the lime. Mix until fully combined.

  10. PLATE YOUR DISH

    Plate sweet potato chips. Top with sautéed veggies and beans and most of the pepper jack cheese. Spoon cilantro-garlic crema over top to taste. Sprinkle with remaining cheese. Serve radish curtido on the side. Enjoy!

 

 

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2 Comments

  • Reply
    Kim Becker
    February 1, 2018 at 12:57 pm

    I have just received a second box of the same 1st week meals. I think this wasnsurely a mistake because I received my first box yesterday. Please advise on what to do,
    Kim Becker

    • Reply
      Madison
      February 7, 2018 at 10:57 am

      Oh no! Send us an email at help@greenchef.com so we can further assist you.

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