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Clemente

Clemente Jacques

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Recipe of Nacho potatoes
Recipe

Nacho potatoes

25 mins
Low
200
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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 portions
  • 1 can pickled chili pepper, Clemente Jacques ®
  • 1 kilo yellow potato, alpha, large
  • 2 tablespoons wheat flour
  • 2 tablespoons cornstarch
  • 2 tablespoons ground bread
  • 1 teaspoon sweet paprika
  • 1 teaspoon onion powder
  • 1 teaspoon McCormick® Minced Garlic
  • salt, and pepper to taste
  • cheddar cheeses, liquid
  • 1 kilo ground beef, beef
  • 4 beefsteak tomatoes, mature
  • 1/4 cups mashed tomatoes
  • 1/2 white onions, chopped
  • 1 clove garlic, finely chopped
  • 1 teaspoon Cayenne pepper
  • 1 teaspoon 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.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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

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