Last evening, after my brief nap following our 24hr charity event, I was craving some pretty unhealthy pub foods. Mozzarella sticks? Yes please… Onion rings? Where can I find them? Overloaded Nachos? Let’s do this, right now! It’s a common craving I have when I’m tired (does anyone else get like that?) but not having the energy for going out I took a look at what we had around the kitchen to see what I could pull together. A bag of waffle fries in the freezer and some left over salsa led me to the following delicious gluten free concoction:
- 1 bag Ora Ida Waffle fries (22oz bag)
- 8 Cherry tomatoes, or one small tomato, thinly chopped and de-seeded (the drier the better)
- ¼ a bell pepper, sliced length wise and in half once
- 2 tablespoons onion, diced
- 1 jalapeno, minced
- 2 tablespoons salsa
- 1-1.5 cups of shredded cheese of your choice (I used Mexican Blend)
- salt, pepper, and/or cajun seasoning to taste
- Preheat oven to 450 degrees as directed on packaging.
- Once oven is preheated lay the fries in a single layer on a baking sheet and cook for 20 minutes (or until your crispy preference), turning over half way through.
- As fries are cooking prep your vegetables as described above.
- Remove fries from the oven after 20 minutes and season them. Next layer on the bell pepper, tomatoes, onion, jalapeno and salsa. Top with half the cheese.
- Turn the oven to high broil, and place the nachos back in the oven for 2.5 minutes.
- When the timer goes off top with the remaining cheese and return to the oven for another 2.5 minutes.
- Remove and enjoy, preferably while still hot!
These turned out damn good if I do say so myself, and quenched my cravings perfectly. They were also a great accompaniment to our TV night with friends to watch Once Upon a Time. So, give them a shot if your looking for an alternative to corn chip nachos!