Potato Nachos With Cilantro Sour Cream

Warm and delicious treat for watching the game! Warm and satisfying while packing a zippy punch! I use 1 large potato per person and adjust the other items accordingly. You can vary the heat by using different peppers as your garnish. It can become a more hearty dish by using some seasoned ground beef or chicken as well.

• Ready In: 25 mins
• Serves: 2
• Yields: 1 Plateful

Ingredients

• 2  large potatoes, peeled and sliced into 1/8-inch slices
• 1 (15 ounce) jar queso blanco
• 1⁄4 cup pico de gallo
• 1⁄2 cup  shredded cheddar cheese
• 3  tablespoons  crumbled  fried bacon
• 1 -2  tablespoon  chopped green onion
• 1 -2  tablespoon  pepperoncini pepper, slices
• 1⁄4 cup sour cream
• 1  teaspoon  finely chopped cilantro
• 1⁄8 teaspoon lime juice

Directions

1. Combine sour cream, cilantro and lime juice. Set aside.
2. Place potatoes in a deep fryer or a heavy pan with 1/4" of hot oil . Fry until golden brown. Remove and drain oil.
3. Pour about 1/4 c of queso blanco on a plate. Arrange potatoes on top of the queso.
4. Drizzle potatoes with more queso, then top with the pico de gallo, cheddar cheese, bacon, green onions and pepperoncini.
5. Serve with the sour cream on the side for dipping/smothering.
6. Adjust items to your own flavor preferences.