Cheesy Po Ta Chos Recipes

CHEESY PO-TA-CHOS

Cheesy Po-Ta-Chos image

Bring the family together over "Po-Ta-Chos" - a new twist on classic nachos! This dish is built on a base of potatoey goodness, topped with cheese, salsa and fresh veggies.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 9

Ingredients

1 bag (32 oz) frozen potato nuggets
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1 1/2 cups shredded Cheddar or Colby-Monterey Jack cheese (6 oz)
1 medium tomato, chopped
1 medium avocado, pitted, peeled and cut into chunks
1/2 cup sour cream
Additional toppings, as desired (thinly sliced green onion, chopped fresh cilantro, seeded and chopped fresh jalapeño pepper, sliced ripe olives, guacamole, additional salsa)

Steps:

Heat oven to 450°F. Arrange frozen potato nuggets in single layer on ungreased large cookie sheet. Bake 24 to 26 minutes until hot and crisp. Line another cookie sheet or pizza pan with cooking parchment paper or foil.
In medium bowl, mix beans, chiles and salsa. Spread half of the potato nuggets on lined cookie sheet. Spoon half of the bean mixture over potatoes. Sprinkle with half of the cheese. Top with remaining potatoes, bean mixture and cheese. Bake 5 to 10 minutes or until cheese melts.
Top with tomato and avocado. Serve with sour cream. Top with additional toppings as desired.

Nutrition Facts : Calories 570, Carbohydrate 62 g, Cholesterol 35 mg, Fat 4, Fiber 11 g, Protein 15 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1330 mg, Sugar 3 g, TransFat 6 g

CHEESY PO-TA-CHOS

Cheesy Po-Ta-Chos image

Bring the family together over "Po-Ta-Chos". A new twist on classic nachos! This dish is built on a base of potatoey goodness, topped with cheese, salsa and fresh veggies.

Categories Appetizer

Time 50m

Yield 6

Number Of Ingredients 9

Ingredients

1 bag (750 g) frozen potato nuggets
1 can (19 oz/540 mL) black beans, drained, rinsed
1 can (127 mL) Old El Paso* Chopped Green Chilies, drained
1/2 cup (125 mL) Old El Paso* Thick N' Chunky Salsa
1 1/2 cups (375 mL) shredded Cheddar or Monterey Jack cheese
1 medium tomato, chopped
1 medium avocado, pitted, peeled and cut into chunks
1/2 cup (125 mL) sour cream
Additional toppings, as desired (thinly sliced green onion, chopped fresh cilantro, sliced ripe olives, guacamole, additional salsa)

Steps:

Heat oven to 450ºF. Arrange frozen potato nuggets in single layer on ungreased large cookie sheet. Bake 24 to 26 minutes until hot and crisp. Line another cookie sheet or pizza pan with cooking parchment paper or foil.
In medium bowl, mix beans, chilies and salsa. Spread half of the potato nuggets on lined cookie sheet. Spoon half of the bean mixture over potatoes. Sprinkle with half of the cheese. Top with remaining potatoes, bean mixture and cheese. Bake 5 to 10 minutes or until cheese melts.
Top with tomato and avocado. Serve with sour cream. Top with additional toppings as desired.

Nutrition Facts : ServingSize 6 Servings

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