Potato Nachos with Chicken

Crispy Potato Base

1. 1

   Boil or steam the baby potatoes until they are fork‑tender, about 8–10 minutes.

   Kitchen notes · Added by ReelsMeals: A fork slides into the potatoes easily.

2. 2

   Preheat the oven to 425°F (425°F).

3. 3

   Spread the cooked potatoes on a parchment‑lined baking tray and gently press each potato flat with the bottom of a glass.

   Kitchen notes · Added by ReelsMeals: Each potato is flattened but remains in one piece.

4. 4

   Drizzle the flattened potatoes with the olive oil and sprinkle with salt.

5. 5

   Bake for 12–15 minutes, or until the edges are golden and crispy.

   Kitchen notes · Added by ReelsMeals: The edges are golden and crisp.

Cheesy Chicken Topping

6. 6

   Heat a skillet over medium heat and add a splash of oil if needed.

7. 7

   Add the minced chicken, season with salt and pepper, and sauté until fully cooked, about 5–6 minutes.

   Kitchen notes · Added by ReelsMeals: The chicken is cooked through and no longer pink.

8. 8

   Stir in the tomato paste, garlic, and a pinch of water; cook for another 2 minutes, mixing well.

9. 9

   Sprinkle the Emmental and mozzarella over the chicken, cover the pan, and let the cheeses melt for 2–3 minutes.

   Kitchen notes · Added by ReelsMeals: The cheese has melted over the chicken.

Main method

10. 10

    Prepare the crispy potato base as described in the first component.

11. 11

    While the potatoes are baking, prepare the cheesy chicken topping according to the second component.

12. 12

    When both components are ready, arrange the crispy potatoes on a serving platter.

13. 13

    Top the potatoes with the melted cheesy chicken mixture.

14. 14

    Add dollops of guacamole and scatter pico de gallo over the top.

    Kitchen notes · Added by ReelsMeals: Guacamole and pico de gallo are scattered across the topping.

15. 15

    Serve immediately while hot and enjoy!