Potachos (Edit recipe)

Potato Nachos with lots of veggies and delicious sauces.

20 minutes

20 minutes to 25 minutes

Difficulty:

Easy

This is our estimate based on online research.
Calories:	268
Fat:	9 g
Carbohydrates:	26 g
Protein:	14 g
Cholesterol:	36 g
Sodium:	285 mg
Fiber:	2 g
Sugars:	6 g
Calculated for total recipe.

by Real Food with Altitude

View original recipe

Serves: 4-6

Ingredients

2 Russet Potatoes, medium, finely sliced
1 cup Chicken Breast, cooked and shredded
.25 head Cabbage, finely sliced (you can also use a bag of coleslaw mix)
.5 Roma Tomato, diced
2 Tbsp Red Onion, diced
1 bunch Cilantro, 1 handful, chopped
2 Green Onion (Scallion), sliced
.5 cup Barbecue Sauce, (I like The New Primal)
Goat Cheese, Crumbled, for topping (optional, omit for Whole30)
1 Tbsp Avocado Oil
Salt and Pepper

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Put your thinly sliced potatoes in an air fryer, coat with avocado oil, salt and pepper. Cook on 400 degrees for about 20 minutes or until crispy (each air fryer is a little different). If you don't have an air fryer cook on a sheet pan on 400F for 25 minutes.
While potatoes cook, heat up your chicken. Use half the BBQ sauce to mix in the chicken.
When potatoes are done, begin assembling your potachos. I like potatoes first, then cabbage and chicken then throwing the rest of the veggies spread evenly over the top.
Top with extra BBQ sauce and enjoy!