- 2kg Ardo Sweet Potato Fries - 250g Ardo Salsa Mexicana - 250g grated orange cheddar - 1 bag nachos with cheese or salted - 1 lime to garnish - 1 branch of coriander to garnish - Some pickled Jalapeño slices
Allergens
Gluten, Milk
Preparation
Preheat the oven at 180°C.
Spread the frozen Ardo sweet potato fries on evenly spread on a baking tray.
Place in a preheated oven for about 15-20 minutes until the fries get crispy. (Also possible to deep fry the fries)
Mix the grated cheddar with the salsa Mexicana.
Place in a ovenable bowl a baking paper and make a layer of 1st crispy sweet potato fries, sprinkle with cheddar-herb mixture and nachos. Repeat into 3 layers.
Put the ovenable bowl back in the oven for about 5-8 minutes on 180°C until the cheese has melted together with the herbs and the fries.
Take the paper out of the bowl and place on a nice plate.
Garnish with lime, coriander & pickled Jalapeño slices.
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