Potato nachos

Yield: 1 servings

Measure Ingredient
1 \N Fresh Idaho potato cut into inch slices Salt to taste (optional)
¼ cup Taco sauce
2 tablespoons Chopped green chilies, drained Chopped green onion or sliced pitted ripe olives
⅔ cup Shredded Cheddar cheese

In microwave-safe pie plate or shallow baking dish arrange potatoes in single layer. Sprinkle lightly with salt; brush with half of the taco sauce. Cover loosely with plastic wrap; cook on High 4 to 5 minutes or until potatoes are tender, rotating dish once. Brush with remaining taco sauce; sprinkle with green onion and cheese. Re-cover; cook on High l/2 to 1 minute or until cheese is melted. Makes 2 snack servings. From the files of Al Rice, North Pole Alaska. Feb 1994

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