x
Clemente

Clemente Jacques

ImagenReceta
1 Photos
x
Select File


Validate Cancel
1
Recipe of Nacho potatoes
Recipe

Nacho potatoes

25 min
Easy
183
Favorites
Collections
Glider
Super List
Upload a picture
To print
All the flavor of the nachos with meat but in the version with seasoned potato wedges. Accompany them with jalapeño peppers and yellow cheese, they will be the sensation among all your friends.
Learn more about Clemente Jacques

Ingredients

8 servings
  • 1 can of pickled chili pepper Clemente Jacques ®
  • 1 kilo of yellow potato alpha, large
  • 2 spoonfuls of wheat flour
  • 2 spoonfuls of cornstarch
  • 2 spoonfuls of ground bread
  • 1 teaspoonful of sweet paprika
  • 1 teaspoonful of onion powder
  • 1 teaspoonful of McCormick® Minced Garlic
  • Salt and pepper to taste
  • cheddar cheeses liquid
  • 1 kilo of ground beef beef
  • 4 beefsteak tomatoes mature
  • 1/4 of Cup of tomato puree
  • 1/2 White onion chopped
  • 1 clove of garlic finely chopped
  • 1 teaspoonful of Cayenne pepper
  • 1 teaspoonful of cumin powder

    Preparation

    For the meat sauce: Place a little oil in a pot, sauté the onion and chopped garlic .
    Add the ground meat, debarátala with a shovel to separate it.
    Cook the tomatoes and grind them with the tomato puree.
    Strain the mixture over the meat, season with salt and pepper to taste and spices.
    Wash the potatoes well, pinch them with a fork. Give them a pre-cooking in a pot with boiling water for 10-15 minutes, we need them to be firm but to facilitate the cut without breaking down.
    Meanwhile mix in a bowl the flour, cornstarch or flour for Tempura if you get, cayenne pepper and sweet or spicy paprika if you have. Add the onion and garlic powder, salt, pepper and bread crumbs. Integra perfectly.
    Cut the potatoes in half, then put one of the halves with the base up and cut again in half. And that half in half in turn. Smooth them a little so that the flour sticks well.
    To brew them you can roll them one by one in the flour mixture or you can place it in a plastic bag, and place the slices of potatoes inside so that they are completely impregnated.
    Heat enough oil in a wide pan, test with a potato to see if the oil is hot. Fry them in batches so that they cook evenly. Turn them to brown on both sides.
    Place them on a plate with absorbent paper, and then in a botanero bowl.
    Bathe with the liquid cheese (you can heat it a little in the microwave), the meat sauce and of course give the unique touch of the traditional nachos with sliced ​​Chilies Clemente Jacques ® sliced.

    PRESENTATION

    Serves bathed with cheese and meat.

    TIPS

    The yellow cheese must be very hot.

    Did you cook this recipe?

    Print recipe for:

    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    320
    kcal
    16%
    Carbohydrates
    39.4
    g
    13%
    Proteins
    29.1
    g
    58%
    Lipids
    5.5
    g
    8.5%
    Fiber
    4.3
    g
    8.7%
    Sugar
    4.1
    g
    4.5%
    Cholesterol
    66.1
    mg
    22%
    Esha
    Rate this tip
    Ratings (2)
    Ana Flores
    30/05/2015 13:31:29
    rico muy rico y ademas facil.... 
    Rebe Delao
    01/02/2015 13:00:34
    PAPAS NACHO ricas

    Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

    Submit
    SUGGESTED RECIPES

    Mac & Cheese Croquettes

    2 Comments

    Cauliflower Mac and Cheese

    0 Comments

    Spicy Almond Snack

    2 Comments

    Orange and Honey Snack

    2 Comments
    ADVERTISING
    ADVERTISING
    ADVERTISING