You've got to try Charcuterie Nachos (full recipe in caption)

Ingredients

• 6 oz Kettle Cooked Sweet Potato Chips (store‑bought, lightly salted)
• 1 cup Shredded California Cheese (Monterey Jack or mild cheddar, shredded)
• 1/4 cup Pitted Black Olives (sliced)
• 2 tbsp Pickled Raisins (drained)
• 2 tbsp Sun‑Dried Tomatoes (slivered)
• 2 tbsp Hot California Honey (honey infused with chili or warmed to thin)
• 1 tbsp Fresh Cilantro (chopped, optional garnish)

Instructions

1. Preheat Oven

   Set the oven to 375°F (190°C) and let it fully preheat.

   Time: PT5M

   Temperature: 375°F

2. Prepare Toppings

   Slice the olives, sliver the sun‑dried tomatoes, and measure out the pickled raisins.

   Time: PT5M

3. Assemble Nachos

   Line a baking sheet with parchment paper. Spread the sweet potato chips in an even layer, sprinkle the shredded cheese over them, then scatter the olives, pickled raisins and sun‑dried tomato slivers.

   Time: PT5M

4. Bake

   Place the sheet in the oven and bake until the cheese is fully melted and just beginning to bubble, about 5–7 minutes.

   Time: PT7M

   Temperature: 375°F

5. Warm Hot Honey

   While the nachos bake, gently warm the honey in a small saucepan over low heat for 2 minutes until it becomes pourable.

   Time: PT2M

   Temperature: low

6. Finish and Serve

   Remove the nachos from the oven, drizzle the warm honey evenly over the top, and sprinkle chopped cilantro if using. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

8g

Carbohydrates

30g

Fat

20g

Fiber

4g