Hearty nachos from Christian Bégin
Prep Time
Cooking Mode
2 tbsp. tbsp olive oil
1 small yellow onion
300 g lb ground veal, turkey, or chicken
To taste salt and freshly ground pepper
About 350-400 g oz corn chips
1 Charcutiers Pork Shop dry sausage
5 baby potatoes
½ green pepper
½ red pepper
2-3 kale leaves (stems removed)
About 200 g oz Classic OKA cheese
60 (¼ cup) cup sour cream or Greek yogurt
To taste maple syrup
2 tbsp. tbsp olive oil
1 small yellow onion
300 g lb ground veal, turkey, or chicken
To taste salt and freshly ground pepper
About 350-400 g oz corn chips
1 Charcutiers Pork Shop dry sausage
5 baby potatoes
½ green pepper
½ red pepper
2-3 kale leaves (stems removed)
About 200 g oz Classic OKA cheese
60 (¼ cup) cup sour cream or Greek yogurt
To taste maple syrup
Directions
1Preheat the oven to 180°C (350°F).
2Heat oil in a large skillet over medium-high heat and then brown the chopped onion.
3Add ground meat. Season to taste.
4Fry until meat is well cooked. Drain and set aside.
5Spread out the corn chips on a large baking sheet. Top with the other ingredients (except the sour cream and maple syrup), finishing with the cheese.
6Place in the oven on the centre rack and bake for 13 minutes. Set the oven to broil and continue cooking for about 2 minutes, watching to make sure nachos don't burn.
7Just before serving, garnish with scattered dollops of sour cream and drizzle on a little maple syrup.
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Personal Note
Personal Note