This a fun simple dinner with a few veggies tossed in to make it a bit unique. The sweet potatoes have a similar texture to the beans that you typically find on nachos. We (the adults) liked it, but the kids were not impressed. They like their chips unadulterated. So, if your kids like nachos, this will probably work for them; however, if you have purists in your household, this may not be a hit.
Blue corn chips
2 Tbs. butter
1 sweet potato, peeled and cut into small cubes (about 2 cups)
1 small sweet onion, chopped (about 1 cup)
1 tsp. garlic, minced
1 can mild green chilies, chopped
½ cup cilantro, chopped
12 oz. Ranchero Queso Fresco, shredded
½ cup sour cream
1 avocado, chopped
Preheat broiler. Arrange chips on cookie sheet or pizza pan. Heat butter in large frying pan over medium-high heat, add garlic, onion and sweet potato. Sauté until soft and starting to brown, about 10 minutes. Stir in green chilies and cook for 1 minute more. Mix cilantro with cheese. Top chips with sautéed veggies and then cheese. Broil until cheese is melted and just starting to brown, about 3 minutes (keep an eye on it because it can burn easily). Remove from oven and top with a dollup of sour cream and avocados.