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Title: Potato Nachos with Roasted Garlic
Categories: Appetizer
Yield: 26 Servings
| 1 | lg | Garlic bulbs |
| Vegetable cooking spray | ||
| 7 | sm | Red potatoes -- peeled |
| Salt | ||
| 1/4 | c | Red onion -- chopped |
| 1/4 | c | Green chiles -- chopped |
| 1/3 | c | Green olives |
| 1/2 | c | Mozzarella cheese -- |
| Shredded | ||
| 1/2 | ts | Ground cumin |
| Sour cream |
To roast garlic: preheat oven to 450. Peel outer skin from garlic. Cut a small slice off the top. Separate unpeeled cloves and place them in a pie dish. Spray with Pam. Bake, uncovered, for 15 to 20 minutes, or until soft when squeezed. Set aside until cool enough to handle. Slic potatoes by hand into 1/2" rounds; you should have about 26 slices. Place on large greased baking sheet. Spray tops with Pam and sprinkle with salt. Bake in the same oven with the garlic for 8 minutes, or until crisp-tender. Remove from oven. In food processor, mince jalapeno. Add onion, chiles, olives, cheese, cumin and salt to taste. Peel garlic, add to processor and puse until mixture is chopped into small pieces. Top each potato slice with a heaping tsp of roasted garlic topping and place on baking sheet or broiler pan. Preheat broiler and broil 1 to 2" from unit for 3 to 5 minutes, or until flecked with brown and bubbling. Before serving, top with a tiny dollop of sour cream. Serve hot or at room temperature.
from my kitchen to------------------------------->yours..... Dan Klepach
Recipe By : Entertaining on the Run
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