Loaded Potato Raclette Nachos

These nachos are deliciously luscious without optional toppings-and even more so when they're added.
Yield
2 entrée; 4-6 appetizer
Prep Time
Cook Time
Total Time

Ingredients

  • 4 to 5 small to medium Idaho potatoes, rinsed, dried and cut into 1/8-inch slices
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • Pinch of cayenne pepper (optional)
  • Sea salt and pepper
  • 1 can (15 ounces) black beans
  • 3/4 teaspoon ground cumin
  • 2 garlic cloves, minced
  • 1 cup (4 ounces) shredded Emmi Raclette Cheese
  • 1 link precooked Spanish style chorizo sausage, cut into 1/8-inch slices
  • Topping Options:
  • Avocado
  • Fresh or dried cilantro
  • Fresh salsa or pico de gallo
  • Pickled jalapeño chiles
  • Red onion slices
  • Sour cream

Method

  1. Heat oven to 450°F.
  2. In large bowl, toss potato slices, olive oil, cumin, oregano and cayenne with a hefty pinch of salt and pepper until well-coated. Arrange potato slices in single layer on -large baking sheet. (Use a second baking sheet, if needed. Bake 15 to 18 minutes, or until edges begin to crisp and potatoes are fork tender.
  3. In large bowl, toss potato slices, olive oil, cumin, oregano and cayenne with a hefty pinch of salt and pepper until well-coated. Arrange potato slices in single layer on a large baking sheet. (Use a second baking sheet, if needed. Bake 15 to 18 minutes, or until edges begin to crisp and potatoes are fork tender.
  4. While potatoes are roasting, place a small saucepan over low heat. Add black beans, cumin, and garlic. Season with salt and pepper to taste. Simmer; keep warm.
  5. When potatoes finish baking, reset oven heat to broil. Place potatoes under broiler for 2 to 4 minutes, or until they're golden. Remove from oven. Arrange potato slices in a heap in the center of baking sheet. Top with shredded Emmi Raclette Cheese and return to broiler. Broil for 2 to 3 minutes, or until cheese is melted and bubbling.