Loaded Potato Raclette Nachos

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


  • 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, drained
  • 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


  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. 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.
  4. 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.
  5. To serve, top potato slices with 1/2 cup black beans, sliced chorizo and toppings of your choice. *Save remainder of black beans for another occasion or add a little extra to the nachos.