So we’ve been trying to eat healthier around here….well this week so far anyway. I’m actually feeling pretty great and have behaved myself all week! But Friday’s are typically our pizza night or nacho night…and beer and wine…you know ‘treat night’. Kind of like a reward for a hard weeks work. So I was still craving something ‘snacky’ for tonight’s meal.
I decided to try to lighten up our traditional nachos and baked off some lovely sweet potato fries, which I topped off with black beans, green onions, shredded bbq chicken spiked with a bit of chipolte, my homemade pickled jalepenos, red peppers and just a weee bit of cheese. Once out of the oven we topped with some avocado, a bit of fresh squeezed lime juice, cilantro and just to really feel indulgent a delish chipolte mayo/yogurt drizzle on top. YUM! I have to say I did not feel deprived at all – so delish!
For the Fries:
Preheat your oven to 400F. While this is heating up, chop up some Sweet Potatoes into ‘french fry like strips’. Toss in a wee bit of olive oil, paprika, garlic powder and a bit of salt and pepper (or other spices as you prefer). Bake for 15 minutes, flip them over and bake for another 10.
Once done, top with shredded chicken (we tossed in a bit of BBQ Sauce spike with a bit of chipolte sauce), whatever nacho toppings you love and a bit of cheese – we used about 1/4 cup of sharp cheddar and a slight sprinkling of feta. Pop back in the oven until the cheese is melted. Remove from oven and top with cilantro, diced avocado, and drizzle with chipolte mayo (which I made with 1/4 cup sour cream, 1/4 veganaisse, 1 chipolte pepper in adobo chopped very fine and a bit of the liquid from the can in there too to taste) squeeze some fresh lime over top and enjoy!