The Nacho Wedge Recipe

Name: The Nacho Wedge
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large floury potatoes, scrubbed; 1/4 cup olive oil 60 mL; 2 tsp sweet paprika 10 mL; 1/2 tsp garlic salt 2 mL; 1/2 tsp dried oregano 2 mL; 1/4 tsp cayenne pepper 1 mL; Freshly ground black pepper; 2 cups shredded Monterey Jack cheese 500 mL; 1/2 cup cooked black beans, drained and rinsed 125 mL; 3 tomatoes, diced; 3 green onions, chopped; 1/2 cup sliced black olives 125 mL; 1 jalapeno pepper, thinly sliced, or 1/4 cup (60 mL) canned sliced jalapeno peppers

Servings: persons

6 large floury potatoes, scrubbed
1/4 cup olive oil 60 mL
2 tsp sweet paprika 10 mL
1/2 tsp garlic salt 2 mL
1/2 tsp dried oregano 2 mL
1/4 tsp cayenne pepper 1 mL
Freshly ground black pepper
2 cups shredded Monterey Jack cheese 500 mL
1/2 cup cooked black beans, drained and rinsed 125 mL
3 tomatoes, diced
3 green onions, chopped
1/2 cup sliced black olives 125 mL
1 jalapeno pepper, thinly sliced, or 1/4 cup (60 mL) canned sliced jalapeno peppers

1
Preheat oven to 400F (200C)
2
Halve potatoes lengthwise, then cut into thick wedges of uniform thickness.
3
Transfer to a bowl.
4
Add oil, paprika, garlic salt, oregano, cayenne and freshly ground pepper to taste and toss until potatoes are well coated.
5
Transfer potatoes to baking sheets, lining them up nicely (do not let them touch).
6
Bake in preheated oven, turning once or twice, for about 30 minutes or until golden brown and cooked through.
7
Top potatoes with half the cheese, then beans, tomatoes, green onions, olives and remaining cheese.
8
Return to oven and bake for about 5 minutes or until cheese has melted (broil if necessary).
9
Serve immediately (see Notes).

565

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 large floury potatoes, scrubbed, 1/4 cup olive oil 60 mL, 2 tsp sweet paprika 10 mL, 1/2 tsp garlic salt 2 mL, and more.

Yes, The Nacho Wedge falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

The Nacho Wedge

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions