Healthy Mexican Nachos with Sweet Potato Chips
The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.
Serves:4
Ingredients:
Sweet Potato Chips:
100g/4 oz Sweet Potato (peeled)
1 Tbsp Olive Oil
Salt & Pepper
Nachos:
250g/8 oz Mince Beef
1 Large Onion (peeled and diced)
1 Tsp Garlic Puree
1 Tsp Ginger Puree
1 Tbsp Tomato Puree
1 Can Tinned Tomatoes
Bag Grated Mozzarella Cheese
1 Tbsp Olive Oil
1 Tsp Cumin
1 Tsp Cayenne Pepper
1 Tsp Coriander
2 Tsp Chili Powder*
Salt & Pepper
*To make chili powder: grind a dried ancho or guajillo chile in a coffee or spice grinder till a fine powder.
Instructions:
Preheat the Airfryer to 180C/350F. Using your spiralizer thinly slice your sweet potatoes. Cook in the Airfryer for 12 minutes on 180c until they are nice and crispy. Sprinkle with salt and pepper and put to one side.
In a wok sauté the onion in the olive oil until the onion is golden. Add the tomato puree, garlic and ginger and cook for a further minute. Add the mince and cook well until it is brown all over. Add the rest of the seasoning and the tinned tomatoes and leave to simmer for 5 minutes until the mince have reduced.
Layer an oven proof dish with your sweet potato nachos. Cover them with a mince like you are covering lasagne sheets with mince. Then add your cheese on top.
Cook in the oven for 10 minutes on a grill setting until your cheese is nicely melted on top.
Serve with some sour cream and some salsa.
Notes
I love to use tinned tomatoes as it gives a lovely flavor and tinned tomatoes are very good for you. But if you prefer you can use some homemade tomato sauce instead.
From recipethis.com