SUPERBOWL SPECIAL: POTachos
My husband is doing Whole30 with me (again). He doesn't love it, but he does love me and shows it by supporting me. As a result, I always try to make it a little easier for him by creating some recipes that are just for him. This past weekend, I created the ultimate Super Bowl Special Man-Meal: POTachos. Who doesn't love nachos? (no one). Who loves the feeling of cheese causing your stomach to feel bloated and icky (no one). Who loves crispy, crunchy potatoes topped with spicy salsa and guacamole? Everyone. Enter....Potatchos. I'm posting these now in case you guys want to make them for your Super Bowl Parties. Michael Glennon would highly recommend it--so would his wife ;). We used a variety of potatoes for this one, but you can use whatever you can find or have on hand. The amounts below served two of us as a dinner-sized meal. If you're making for more people add more potatoes and chicken as you see fit!
What You'll Need to serve 2 as a meal:
2 medium-large orange sweet potatoes
2 medium-large purple sweet potatoes
4 medium red potatoes
1 jar (16oz) salsa verde
1 jar (16oz) red salsa
1 lb chicken breast, cubed into 1/2 inch pieces
1 container pre-made guacamole or 2 avocados, mashed with onion, lime juice and salt
2 TBSP olive oil, divided
1 tsp each salt, pepper, chili powder for potatoes
1 tsp each salt and pepper for chicken
1 jalapeno, sliced (optional)
Cilantro for garnish
What I Did:
Preheat oven to 400 degrees. Using a mandolin slicer, or very sharp knife, sliced all potatoes in to rounds ,about 1/4 inch thick. Place in a bowl, add 1 TBSP olive oil, and spices to the potatoes. Mix with your hands until all potatoes are coated.
Spread the potatoes on a baking sheet, touching, but not overlapping. Bake for 10 minutes, then flip if necessary. (If you see brown on one side of the potato, you can probably take it out). Cook on other side for 10 minutes. Remove from heat and allow to cool and crisp up on a wire rack.
Cut the chicken in to cubes. Use salt and pepper on the chicken. Heat a medium skillet to high, then add olive oil and chicken and cook until chicken is white, but not cooked through.
Add half of green salsa and half of red salsa. Heat on high for 5 minutes, until the sauce is boiling around the chicken. Then, reduce the heat to medium-low and continue simmering, for about 10 minutes.
Stir occasionally until the salsa sauce begins to thicken.
Once the potatoes are cool. Layer the potatoes, chicken, salsa, and guacamole on a plate or platter until your Potachos are sufficiently mountainous.
Top with sliced jalapeno or cilantro!
