When summer has arrived and barbecue season is coming, it’s also time to invite The Laughing Cow Light with Blue cheese and its cheesy sweet potato nachos to the party! This would make a great side for your summer BBQs and picnics, and also works well as an appetizer or aperitif for a dinner party.
the best thing is this recipe is easy to customise to your own tastes or those of your guests. Vegetarian? Take out the chicken. Like a bit more heat? Add some Jalapenos. Whatever you come up with… share it with us on Instagram (@thelaughingcow_UK) or Facebook.
Disclaimer: I decline all responsibility if it is so tasty that you can’t get it out of your head!
Preparation time: 10 minutes
Cooking time: 30 minutes
Makes : 1 portion for 4 servings
For the potatoes:
- 3 Sweet Potatoes
- 3 tbsp olive oil
- ½ tsp salt, ½ tsp black pepper
For the cheesy dressing:
- 8 portions The laughing cow light with blue cheese
- ½ cup buttermilk / sour cream
- ½ clove garlic
- pinch black pepper
For the nachos:
- 2 tbsp chives, finely chopped
- ½ cup grilled sweetcorn
- 1 cup shredded, cooked chicken (optional)
- Diced tomatoes
Using a mandolin or a sharp knife, finely slice the sweet potatoes and plunge into ice water. Dry thoroughly, place into a bowl and dress with salt and pepper. Lay evenly on a couple of baking trays and bake for 30 minutes at 160°C. Bring out and leave to cool slightly.
For the dressing, add The Laughing Cow light with Blue cheese, garlic, pepper, buttermilk to a bowl and whisk to combine.
Layer your nachos – potato crisps, chicken (if using) then corn, tomatoes. Create a few layers to add a bit of height, dress with the dressing and sprinkle with chives.