Leftover Carnitas Waffle Fry "Nachos"
with lettuce / cheese / sour cream
We use waffle fries instead of chips for a fun twist on nachos. With leftover carnitas from Monday, these "nachos" come together fast, feed a crowd, and are easy to customize with your favorite toppings. First featured in 2017, this recipe received great reviews from our Cook Smarts community.
Smarts: In testing we liked frozen waffle fries (Alexia makes a sweet potato waffle fry that was great here) as a base for their ability to hold up to toppings, but you could try these with tater tots or other frozen fries if you'd like to experiment! Tortilla chips will work too.
- Onions, medium - 1/2 , diced
- Lettuce, romaine - 1 heart , chopped
- Tomatoes, medium - 1 , diced
- Cilantro - 1/4 cup , chopped
- Waffle fries, frozen - 20 oz (use sweet potato waffle fries if you can find them; sub tortilla chips)
- Cheese, any pre-shredded blend - 6 oz
- Slow-cooker carnitas (leftover from Monday) - ~3 cups
- Lime juice - 2 tsp
- Sour cream - 1/3 cup (sub plain or Greek yogurt)
- Salsa, any type - 1/4 cup
Cook waffle fries according to package directions (if using tortilla chips heat oven to 350F / 177C degrees; spread chips out onto a sheet pan, top with toppings according to Step 3 below, and then bake for 5 to 10 minutes, until cheese has melted).
When fries are cooked, remove pan from oven and turn on oven's broiler (skip this step if using tortilla chips).
Top fries (or chips) with cheese, onions, and then leftover carnitas. Place under the broiler and broil until cheese is melted and carnitas are warmed through, 3 to 4 minutes (watch the nachos closely so they don't burn).
Finish nachos with a squeeze of lime juice and cilantro. Serve with lettuce, tomatoes, sour cream, and salsa at the table so that everyone can customize. Enjoy!