Page 27 - Florida Sentinel 11-6-15 Edition

Recipes
Loaded Sweet Potato Nachos
3 large sweet potatoes, washed and sliced into 1/4-inch rounds
1 tablespoon olive oil
Salt and pepper, to taste 11⁄2 cups shredded Cheddar
cheese
1 cup black beans, drained
and rinsed
1⁄4 cup each chopped green
onions and cilantro
1 large avocado, pit removed
and diced
Sour cream or Greek yogurt
DIRECTIONS: Preheat oven to 400 degrees F. Place the sweet po- tato rounds on a large baking sheet (don't overcrowd the sweet pota- toes). Toss the sweet potatoes in olive oil and season with salt and pepper. Bake for 20 minutes. Use a spatula to flip the sweet potato rounds. Bake for an additional 10 minutes or until sweet potatoes are crisp. Remove the pan from the oven and sprinkle cheese and black beans over the sweet potatoes. Bake until cheese is melted, about 5-7 minutes.
Remove pan from oven and top with green onions, cilantro, avo- cado, and sour cream or Greek yogurt. Serve immediately.
MORE VARIETIES
Plantain Nachos
Plantain chips from green plantains
1⁄2 lb. each cheddar and Monterey Jack cheese, shredded
1⁄4 cup each onions, jalapeño slices,
diced tomatoes, sliced black
olives and fresh cilantro ( chopped)
DIRECTIONS: To Assemble The Nachos: Place a single layer of plantain chips on the bottom of an oven safe tray. Sprinkle some of the cheddar and Monterey Jack cheese on top. Place diced onion and jalapeño slices on top of the cheese. Repeat with the remaining plantain chips, cheese, jalapeños and onions to create 3 more layers, mak- ing each layer slightly narrower than the previous one.
Preheat the oven to 350°F. Bake in oven for 10 minutes, until cheese is melted. Remove from the oven and sprinkle diced tomatoes, olives and cilantro on top. Serve with gua- camole .
Buffalo Chicken Nachos
DIRECTIONS: Make BBQ Chicken Nachos with wing sauce instead of barbe- cue sauce. Strain the chicken (reserving the sauce), and spread over ranch-flavored tortilla chips with the ched- dar. Omit the scallions. Top with blue cheese, chopped celery and the reserved wing sauce.
Margarita Shrimp
DIRECTIONS: Marinate 1/2 pound shrimp in mar- garita mix with a dash of cayenne; grill. Make Shrimp Nachos (No. 25) with lime- flavored chips and the grilled shrimp. Top with lime juice.
Cinnamon Dessert Nachos
2 tablespoons granulated sugar 2 teaspoons ground cinnamon 4 flour tortillas (6 inch)
2 tablespoons ParkayOriginal
Spread-tub, melted
1 cup vanilla ice cream (or your
favorite ice cream or sherbert) 1/4 cup chocolate syrup (warmed
slightly in the microwave)
DIRECTIONS: Preheat oven to 425°F. Combine sugar and cinnamon in small bowl; set aside.
Brush both sides of tortillas with Parkay; cut each tortilla into 8 wedges. Place on foil-lined baking sheet; sprinkle both sides of wedges with cinnamon sugar mixture. Bake 5 minutes on each side or until crisp.
Divide chips between 4 plates; top with your favorite ice cream and drizzle with chocolate syrup. Serve im- mediately.
FRIDAY, NOVEMBER 6, 2015 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 15-B