Loaded Tex-Mex Nachos with Sweet Potato Chips

• 2 whole Large Sweet Potatoes, Rinsed And Sliced Thin
• 2 Tablespoons Olive Oil
• 1 teaspoon Fine Sea Salt
• 3 cups Blue Corn Tortilla Chips
• 1 cup Mozzarella Cheese, Grated (or Other Melty Cheese Of Your Choice)
• 1 cup Fully Cooked Boneless And Skinless Chicken Breast, Shredded
• 3/4 cups Canned Black Beans, Drained And Rinsed
• 1/2 cups Frozen Corn Kernels, Warmed Through
• 1 whole Large Tomato, Seeds Removed And Diced
• 1 whole Large Jalapeno, Sliced
• 4 strips Bacon, Cooked Until Crisp And Chopped
• 2 ounces, weight Cotija Cheese, Crumbled
• 2 Tablespoons Fresh Cilantro, Chopped
• 1 whole Large Avocado, Pitted And Diced
• 2 whole Large Avocados, Pitted And Diced
• 3/4 cups Plain Greek Yogurt
• 1/4 cups Mayonnaise
• 2 Tablespoons White Wine Vinegar
• 1 Tablespoon Lime Juice
• 1 Tablespoon Extra Virgin Olive Oil
• Salt And Black Pepper To Taste

1. Preheat oven to 425 degrees F and line 2 large baking sheets with foil.
2. Place 2 wire racks on top of the baking sheets.
3. Spray with a nonstick spray and set aside.
4. In a large bowl, toss together the potatoes, olive oil and sea salt until the potatoes are fully coated.
5. Place the potatoes on the prepared baking sheets, leaving a little room in between each one.
6. Bake the chips at 425 degrees F for 1215 minutes or until they begin to curl along the edges.
7. Remove from heat and set aside to cool for 1520 minutes.
8. Leave the oven on.
9. Prepare avocado cream sauce, placing all of the ingredients into a blender.
10. Blend on high until smooth.
11. Set aside.
12. Assemble nachos by lining a large baking sheet with a piece of parchment paper.
13. Layer the blue corn tortilla chips on the bottom and sprinkle 1/2 cup of the mozzarella cheese on top.
14. On top of the cheese, layer sweet potato chips.
15. On top of that, layer the chicken breast, black beans, corn kernels, tomato, jalapeno and bacon in any order that you wish.
16. Sprinkle the remaining 1/2 cup of mozzarella cheese on top.
17. Place in the oven and bake for 45 minutes or until the cheese is melted.
18. Remove from heat and sprinkle cotija cheese, fresh cilantro and diced avocado on top.
19. Serve immediately, drizzled with the avocado cream sauce.
20. Enjoy!

sweet potatoes, olive oil, salt, tortilla chips, mozzarella cheese, chicken, black beans, frozen corn, tomato, bacon, fresh cilantro, avocado, avocados, greek yogurt, mayonnaise, white wine vinegar, lime juice, olive oil, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/loaded-tex-mex-nachos-with-sweet-potato-chips/ (may not work)