Italian Potato Wedge Nachos

Name: Italian Potato Wedge Nachos
Prep time: 20 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1 (24-oz.) package frozen rosemary garlic oven fries; 1 sliced zucchini; 3 slices chopped bacon; 2 (8-oz.) boneless, skinless chicken breasts; 1 tsp. Italian seasoning; Kosher salt and black pepper; 2 tbsp. olive oil; 1 1/2 c. shredded Italian five-cheese blend; 1 pt. grape tomatoes, halved; 1 garlic clove, chopped; 2 tsp. balsamic vinegar; 1/3 c. torn fresh basil leaves

By Marian Cooper CairnsPublished: Aug 9, 2017

4 Ratings

Jump to recipe

Brian Woodcock

Yields:

4 serving(s)

Prep Time:

20 mins

Total Time:

20 mins

Loaded potato nachos get the Italian treatment with ripe tomatoes, a mozzarella cheese blend, and fresh basil.

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Ingredients

1 (24-oz.) package frozen rosemary garlic oven fries
1 sliced zucchini
3 slices chopped bacon
2 (8-oz.) boneless, skinless chicken breasts
1 tsp. Italian seasoning
Kosher salt and black pepper
2 Tbsp. olive oil
1 1/2 cups shredded Italian five-cheese blend
1 pt. grape tomatoes, halved
1 garlic clove, chopped
2 tsp. balsamic vinegar
1/3 cup torn fresh basil leaves

Directions

1. Step 1Preheat oven to 475°F. Bake rosemary garlic oven fries, zucchini, and bacon in a single layer on a lightly greased baking sheet, stirring once, 15 minutes.
2. Step 2Meanwhile, season chicken breasts with Italian seasoning, and kosher salt and black pepper. Cook in 1 tablespoon olive oil in a medium skillet over medium-high heat until cooked through, 5 to 6 minutes per side; chop. Push potatoes to middle of baking sheet and top with chopped chicken and Italian five-cheese blend. Bake until cheese is melted, 3 to 4 minutes.
3. Step 3Meanwhile, toss together grape tomatoes, garlic, 1 tablespoon olive oil, and balsamic vinegar. Season with kosher salt and black pepper. Spoon tomato mixture and basil over potatoes. Serve immediately.