Waffle fry nachos are so much fun to eat and are loaded with great flavors. You can get creative and really pile on the toppings!
This post is sponsored by Alexia Foods, all opinions are my own. Thank you for supporting the brands that make Dinner at the Zoo possible. I always have a bag of frozen potato products in my freezer and it’s typically Alexia french fries. It’s a great time saver for nights when I want a quick and easy side dish or the kids want a more substantial snack. I have been buying these products for years, and I have to say, I cannot walk by the frozen potato aisle without tossing a bag of Alexia Seasoned Waffle Cut Fries in my cart. They’re really just that good, and all-natural to boot! These crispy potatoes are lightly seasoned with a flawless blend of sea salt, pepper, onion and garlic to create an all-natural distinctive taste unlike anything you’ll find in your usual fry.
When my very active twins come home from school they are often ravenous – they eat an early lunch to get to their afternoon preschool on time and some days a piece of fruit or a granola bar just won’t hold them over until dinner. I created this waffle fry nacho recipe for the days when they need a well-balanced snack to keep them full and happy. These nacho fries also make a great appetizer or a light dinner.
How do you make nacho fries?
This recipe is about as simple as it gets. The first step is to bake the waffle fries. Towards the end of the baking time, shredded cheddar cheese gets sprinkled over the fries to melt into nacho perfection. The cheesy fries come out of the oven and are topped with pico de gallo, avocado, sour cream and olives.
These fries went fast in my house, everyone polished them off immediately! These toppings happen to be our favorites but you can always add any others that you like such as jalapenos, beans or meat. Still hungry? Follow Dinner at the Zoo on Facebook, Twitter, Instagram and Pinterest for more great recipe ideas!
More great appetizers
BLT Dip Buffalo Chicken Sliders Taco Pinwheels Dill Dip Spinach Artichoke Wontons
