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Hello and welcome. I'm Viviane, with
foodandstyle.com
Once you've caramelized the onion
and wilted the spinach, these potato nachos
come together in a couple of minutes. And let me tell you,
they are quite addictive. But before you start,
I'd like to give you a little tip. Make sure to line your baking sheet
with parchment paper... this way, you can slide
the baked nachos from the baking sheet right
onto your serving tray. So easy!
Smoked Raclette... like many smoked cheeses it only
has a hint of smokiness, and this is why I chose it for this recipe.
But of course you can also use regular Raclette --
absolutely delicious with these nachos! Before assembling the nachos,
shake the spinach to get all the liquid out of it.
Line your baking sheet or jelly roll pan with parchment paper,
place half the potato chips directly on the paper,
and spread them in one layer. Top with half the grated cheese
and then
top with half the wilted spinach and then
half the onions.
The onions are going to add a marvelous sweetness to this dish.
Then repeat, starting with the potato chips.
By the way, I like to use baked potato chips for this dish
because they're much less fatty and a little crispier than
regular potato chips. Now top with the balance of the cheese,
the wilted spinach
and the onions.
Here they are! Now, all you have to do is cut the parchment paper
and slide the nachos
on a serving tray. I think it's time to dig in!
Bon apetit!
You can get this recipe, and many other recipes,
on foodandstyle.com. And don't forget to Food and Style Club,
which is my new interactive cookbook. It has lots of great features,
and you can try it free for 30 days with absolutely no obligation.
I would love to see you there. Thank you for watching.
See you next time!
foodandstyle.com
foodandstyle.com