It’s game night and I’ve got the best appetizer for family and friends. It’s cheesy, spicy and so tasty. 🍽
You can even whip this recipe up for a Netflix movie 🎥 night😋.
- 2 large tortillas (cut into triangle slices)
- 5-6 large red potatoes (cut into 1 inch chunks)
- 3 tablespoons olive oil
- 4 tablespoons garlic powder
- 4 tablespoons onion powder
- 1 teaspoon dill
- 1 teaspoon sea salt
- 1 teaspoon ground basil
- 1 tablespoon fresh lemon 🍋 juice
- Dash cayenne pepper
- 4-5 slices vegan cheddar cheese
- 1 tablespoon cashew milk
- 1/4 cup cilantro
2 nonstick cookie sheet pans for tortillas
In large bowl, add 1 1/2 tablespoon olive, 2 tablespoon garlic, onion, 1/2 teaspoon salt, and cayenne pepper. Mix well and add tortillas. With fingers rub seasoning to cover all of tortillas.
Lay tortillas on a nonstick pan – spread them out. Cook in oven on 400 degrees F for 5-8 medium or into lightly brown. Do not over cook to avoid burning. Remove from oven and let cool. Spread tortillas out in large serving plate. You will need the pan for potatoes.
While tortillas are cooling, in large bowl, add 1 1/2 tablespoon olive oil, 2 tablespoon garlic, onion, 1/2 teaspoon salt, 1 teaspoon basil and lemon 🍋 juice. Mix in potatoes, with fingers rubbing seasoning over potatoes.
Place potatoes in large nonstick pans. Turn oven to 475 degrees F. Cook potatoes for 20 minutes. Turn with spatula for another 20 minutes.
With spatula place potatoes on top of tortillas.
Melt cheddar cheese with cashew milk in small sauce pan. Drizzle over tortillas and potatoes. Add cut cilantro and dill to garnish. Serve immediately.