Italian Potato Wedge Nachos
INGREDIENTS
- 1 (24 oz) package frozen wedge or steak fries
- 1/2 cup canned artichokes, chopped
- 4 slices bacon, chopped
- 4 garlic cloves, minced and divided
- 2 boneless skinless chicken breasts, cubed
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil, divided
- 1 1/2 cups Italian blend cheese, shredded
- 1 pint grape tomatoes, halved
- 2 teaspoons balsamic vinegar
- 2/3 cup fresh basil leaves, torn
- 2 tablespoons fresh rosemary, divided
- 1 teaspoon dried oregano
- Kosher salt and freshly ground black pepper, to taste
DIRECTIONS
Preheat oven to 475°F and lightly grease a rimmed baking sheet.
Arrange fries, 1 tablespoon rosemary, 1 clove garlic,
artichokes, and bacon in a single layer on baking sheet and bake for 15
minutes, stirring once halfway through.
Meanwhile, season cubed chicken with Italian seasoning,
salt, and pepper. Heat half of the olive oil in a medium skillet over
medium-high heat. Once hot, cook the chicken until no longer pink.
Push potatoes to center of baking sheet and top with cooked
chicken and Italian cheese. Bake until cheese has melted, 3 to 4 minutes.
In a small bowl, toss together tomatoes, remaining garlic, 1
tablespoon olive oil, balsamic vinegar, 1 tablespoon rosemary, and oregano.
Season with salt and pepper and spoon mixture over potatoes. Top with fresh
basil and serve immediately. Enjoy!
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| Image from Jongnhams Food Blog |
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