Sweet Potato & Chorizo Nachos
2 large sweet potatoes, peeled, sliced as thinly as possible
Oil as needed to coat sheet pans
Pure chile powder such as ancho or chipotle
2 tablespoons olive oil
½ pound chorizo, ¼ inch dice
1 small onion, diced
2 cloves garlic, minced
½ cup corn
One 15-ounce can black beans, drained & rinsed
2 cups grated 1-year Grafton Cheddar
Tomatillo Salsa, homemade or store-bought (see below)
4 scallions, sliced
Handful fresh cilantro, roughly chopped
2 fresh jalapeños, sliced, or a good handful sliced pickled peppers
12 black olives, sliced
1 cup fresh tomatoes, ¼ inch dice
Guacamole (see below)
Sour cream (or Greek yogurt)
1 avocado, mashed
1 clove garlic, minced
Juice from ½ lime (2 tablespoons)
Small handful fresh cilantro
Salt to taste
Mash together all ingredients in a bowl until smooth, reserve.
1 pound tomatillos, husked, quartered
1 jalapeño, chopped
2 cloves garlic, peeled, chopped
½ teaspoon salt
Handful cilantro leaves
Place all ingredients in a food processor or blender and run until almost smooth. You should still be able to see pieces of vegetables.
Preheat oven to 450°Slice the sweet potatoes using a sharp, thin knife such as a carving knife, or use a Swiss mandolin. Oil a sheet pan and arrange the sweet potato slices in a single layer. Depending on the size of your sheet pans this will require 2 or more pans. Sprinkle with chile powder according to your taste. Roast 15 to 17 minutes until cooked through and crisp, reserve. As sweet potatoes cool on the sheet pan they will become as crisp as tortilla chips.Heat olive oil in a skillet over medium heat; add the onions and chorizo. Cook until the onions and chorizo are cooked through. Add the garlic, corn, and black beans and cook for a further minute. Remove from the heat, reserve.
Place the crisp sweet potato slices in a random overlapping pattern on a heatproof platter. Reheat the chorizo mixture and spoon onto the sweet potatoes, top with 1-cup of the tomatillo salsa. Cover with the grated cheese. Place in 450° oven for 5 minutes.
Top with scallions, jalapeños, black olives, tomatoes, cilantro, sour cream, and guacamole. Serve the remaining tomatillo salsa on the side.