Potato Nachos With Roasted Garlic
|Garlic head||1 Large (With The Largest Cloves Available)|
|Non stick olive oil cooking spray/No stick vegetable oil cooking spray||1 Tablespoon|
|Small potatoes||1 1⁄2 Pound, peeled (Red Skinned, 6 To 7 Pieces)|
|Pickled jalapeno/Fresh seeded jalapeno||1⁄2 (About 1/2 To 3/4 Inch)|
|Chopped red onion||1⁄4 Cup (4 tbs) (About 1/4 Onion)|
|Canned green chiles||1⁄4 Cup (4 tbs), chopped and drained|
|Pimiento-stuffed green olives||1⁄3 Cup (5.33 tbs)|
|Shredded jack cheese/Shredded mozzarella cheese||1⁄2 Cup (8 tbs) (Regular Or Low-Fat)|
|Ground cumin||1⁄2 Teaspoon|
|Sour cream||1 Cup (16 tbs) (For Serving)|
|Cilantro leaves||2 (For Garnish)|
To Roast Garlic: Preheat oven to 450°F.
Peel outer skin from garlic.
Cut a small slice off the top.
Separate unpeeled cloves and place them in a pie dish.
Spray with cooking spray.
Bake, uncovered, for 15 to 20 minutes, or until soft when squeezed.
Set aside until cool enough to handle.
To Bake Potato Slices: Slice potatoes by hand into 3/8- to 1/2-inch rounds; you should have about 26 slices.
(Do not use a food processor or they will be too thin.) Place on a large greased baking sheet.
Spray tops with cooking spray and sprinkle with salt.
Bake in the same oven with the garlic for 8 minutes, or until crisp-tender.
Remove from oven.
To Make Topping: In a food processor with the metal blade, mince jalapeno.
Add onion, chiles, olives, cheese, cumin, and salt to taste.
Peel garlic, add to processor and pulse until mixture is chopped into small pieces.
To Assemble: Top each potato slice with a heaping teaspoon of roasted garlic topping and place on baking sheet or broiler pan.
Preheat broiler and broil 1 to 2 inches from unit (it may be necessary to raise the pan closer to the element by placing it on an inverted rimmed baking sheet) 3 to 5 minutes, or until flecked with brown and bubbling.
(Nachos may be refrigerated overnight.
Reheat at 425°F.
for 8 to 10 minutes or until hot.) Before serving, top with a tiny dollop of sour cream and a cilantro leaf.