Sheet Pan Spicy Wedge Nachos
Prep: 15 minutes | Cook: 30 minutes | Serves: 4
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All-Seasoned Kettle-Style Wedges
Who needs takeout when you’ve got Cavendish Farms Restaurant Style All-Seasoned Kettle-Style Wedges? These new jumbo wedges are as big in taste as they are in size. Seasoned to perfection, the skin-on wedges give you crispy, restaurant-inspired flavours. Serve them as a side, loaded up with your favourite toppings, or dip them for a gourmet snack.
Ingredients
- 1 750g bag of Cavendish Farms Kettle Style Wedges
- 1 cup Mexican shredded cheese (or cheddar and Monterrey Jack if desired)
- 1 cup black beans, drained and rinsed
- 1 small red onion, diced
- 1 large tomato, seeded and diced
- 2 fresh jalapeños, thinly sliced
- 2 tbsp of hot sauce (optional)
- 1 cup full fat sour cream
- Juice and zest of 1 lime
- 1/4 tsp granulated garlic
- Salt to taste
Directions
- Pre-heat oven to 425°F (220°C).
- Spread Cavendish Farms Restaurant Style Kettle Style Wedges in a single layer on a non-stick baking sheet and bake for 15 minutes. Flip oven chips and continue to bake for 8 to 10 minutes to a light golden colour.
- While oven fries are baking, prepare crema and set aside.
- Remove tray from oven and top fries with cheese, beans, onions, tomatoes, and jalapeños. Return tray to oven and bake for five minutes or until cheese is melted.
- Drizzle nachos with crema and hot sauce if desired, serve and enjoy!
