Irish Potato Nachos You Have To Try

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Irish Potato Nachos

"Irish potato nachos. You can also deep-fry the potatoes as opposed to baking them."

Ingredients :

3 russet potatoes, sliced 1/eight-inch thick
1 tablespoon minced garlic
1/four cup vegetable oil
salt to flavor
half of cup shredded Cheddar cheese, divided
half cup shredded Monterey Jack cheese, divided
half cup shredded mozzarella cheese, divided
four inexperienced onions, chopped, divided
2 cooked bird breasts, thinly sliced, divided
1/2 cup jalapeno peppers cut into jewelry, divided
1 large tomato, chopped
1/4 cup salsa, or to flavor
1/four cup bitter cream, or to flavor

Instructions :

Prep : 15M	Cook : 8M	Ready in : 4H50M

Place potatoes and garlic in a bowl and cover with several inches of cool water; let soak for 4 hours or overnight.
Preheat oven to 400 degrees F (two hundred tiers C). Drain potatoes and pat dry.
Combine potatoes and vegetable oil in a bowl and toss to coat. Spread potatoes slightly aside in a single layer on a baking sheet.
Bake potatoes in the preheated oven till golden brown, approximately 25 mins.
Sprinkle salt over potatoes. Spread half of the Cheddar cheese, half of the Monterey Jack cheese, and half of the mozzarella cheese over the potatoes. Sprinkle half of the onions, 1/2 the fowl, and half of the jalapeno peppers respectively over the cheese. Repeat layering with closing cheeses, onion, chicken, and jalapenos.
Bake nachos in the oven until cheese melts and bird is hot, 10 to fifteen minutes. Top nachos with tomato, salsa, and sour cream.

Notes :

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