Spanish Tapas Nachos

Yield: 8 Servings (of each sauce)

Yield: 8 Servings (of each sauce)

Three versions of sauce-forward nachos with bold, layered Spanish flavors.

Tater Gems: *Makes 8 servings of Gems

Ingredient	Weight	Measure
Simplot® Beef Tallow Fries & Formed: Tater Gem	48 oz.

Romesco Nachos Sauce and Toppings:

Ingredient	Weight	Measure
Roasted red peppers, drained	16 oz.
Almonds, roasted, unsalted		1/2 cup
Sun-dried tomatoes, drained		1/4 cup
Tomato paste		1 Tbsp.
Garlic cloves		3 each
Sherry vinegar		1 Tbsp.
Smoked paprika		1 tsp.
Salt		1/2 tsp.
Cayenne pepper		1/4 tsp.
Extra virgin olive oil		1/2 cup
Manchego cheese, grated	16 oz.
Roasted red peppers, drained, chopped	16 oz.
Pine nuts, toasted		as needed
Parsley, fresh, chopped		as garnish
Lemon slices		as garnish

Salsa Verde Nachos Sauce and Toppings:

Ingredient	Weight	Measure
Pepper Jack (or Colby Jack), shredded	16 oz.
Salsa verde, prepared or house-made	16 fl. oz.
Pork carnitas, prepared (optional protein)		as needed
White onion, chopped		as needed
Jalapeños, sliced		as garnish
Cilantro, fresh, chopped		as garnish
Lime, wedges		as garnish

Salsa Bravas Nachos Sauce and Toppings:

Ingredient	Weight	Measure
Extra virgin olive oil		3 Tbsp.
Onion, chopped		1 cup
Garlic cloves, minced		3-4 each
Smoked paprika		1 Tbsp.
Red pepper flakes, crushed		1 tsp.
Tomato paste		1 Tbsp.
Diced tomatoes, canned, liquid reserved	14.5 oz.	1 can
Red wine vinegar		1 Tbsp.
Salt		1/2 tsp. or more
Crema Mexicana	16 oz.
Cotija cheese, crumbled	16 oz.
Parsley, fresh, chopped		as garnish

Preparation Instructions:

For the Romesco Nachos:

Prepare the sauce: In a food processor or blender, combine roasted red peppers, almonds, sun-dried tomatoes, tomato paste, garlic, vinegar, smoked paprika, salt and cayenne pepper. Then, with the motor running, slowly drizzle in the olive oil, until the sauce reaches a smooth consistency.

Prepare gems according to package instructions. To assemble nachos: place 6 oz. gems on a plate. Top with 2 oz. Manchego and place in broiler for approximately 1 minute until cheese is melted. Drizzle with 2 fl. oz. Romesco sauce and top with 2 oz. roasted red peppers and pine nuts. Sprinkle with parsley and add a slice of lemon.

For the Salsa Verde Nachos:

Prepare gems according to package instructions. Place 6 oz. gems on a plate. Top with 2 oz. Pepper Jack and place in broiler for approximately 1 minute until cheese is melted. Drizzle with 2 fl. oz. salsa verde and top with carnitas (optional), onion, and jalapeños. Garnish with cilantro and a wedge of lime.

For the Salsa Bravas Nachos:

Prepare the sauce: Add olive oil to a saucepan and heat. Add onion and sauté for 3 minutes. Add garlic and continue cooking for an additional minute. Add paprika, pepper flakes and tomato paste and allow to cook for 1 minute. Add tomatoes (with liquid) and bring to a simmer. Allow sauce to simmer for 10-12 minutes. Remove from heat and blend sauce. Stir in red wine vinegar and salt. Adjust to taste.

Prepare gems according to package instructions. Place 6 oz. gems on a plate. Drizzle with 2 fl. oz. Salsa Bravas. Top with 2 oz. Crema Mexicana, 2 oz. cotija, and garnish with cilantro.