Potachos
Potato Nachos with lots of veggies and delicious sauces
Ingredients
- 2 Medium size russet potatoes Finely sliced
- 1 cup Shredded chicken
- ¼ head Cabbage you can also use a bag of coleslaw mix
- ½ Roma tomato diced
- 2 tablespoon Red onions diced
- 1 handful Cilantro chopped
- 2 Green onions sliced
- ½ cup BBQ sauce I like The New Primal
- Crumbled goat cheese for topping optional
- 1 tablespoon Avocado oil
- Salt and pepper
Instructions
- Put your thinly sliced potatoes in an air fryer, coat with avocado oil, salt and pepper. Cook on 400 degrees for about 20 minutes or until crispy (each air fryer is a little different). If you don't have an air fryer cook on a sheet pan on 400 for 25 minutes.
- While potatoes cook, heat up your chicken. Use half the BBQ sauce to mix in the chicken.
- When potatoes are done, begin assembling your potachos. I like potatoes first, then cabbage and chicken then throwing the rest of the veggies spread evenly over the top.
- Top with extra BBQ sauce and enjoy!
Notes
- Use any meat that you like, I always have frozen shredded chicken on hand so that is typically what I use.
- Don't be afraid to experiment with other sauces- buffalo, salsa, etc.
- Use ANY and every veggie that you have leftover. I like to make potachos with leftover fajita veggies too.
- If you don't have an air fryer, you can always bake the potatoes on a sheet pan and it is still delicious!
- Leave out the goat cheese if you are doing a Whole30 or avoiding all forms of dairy.
Tried this recipe?Mention @realfoodwithaltitude or tag #realfoodwithaltitude!
