These loaded wedges are potato perfection! Golden, crispy wedges topped with cheddar, chives, avocado and sour cream.
- 4 cups (200950) McCain Crispers
- 1 cup (191632) Edgell Chunky Avocado Pulp
- ½ tsp (55752) Caterers’ Choice Garlic Powder
- 1 lime, juice only
- 1 tsp salt
- 1 tsp ground black pepper
- Bacon, diced
- Cheddar cheese, grated
1. To cook the crispers
Add the Crispers to a deep fryer until they are golden brown. Once cooked through, set to the side on a plate.
2. To make the guacamole
Mix together avocado pulp, garlic powder, salt and pepper. Add lime juice and a pinch of salt.
3. To cook the bacon
Heat olive oil in a pan. Cook bacon until crispy.
4. To assemble the nachos
Pre-heat oven to 180 degrees. Place the Crispers onto a tray and top with grated cheese and crispy bacon. Bake for 5-6 minutes, or until the cheese is melted and bubbling.
5. To serve
Top with green onion, crispy fried onion, a drizzle of mayonnaise and a dollop of sour cream. Serve in Biopak Food Tray.
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