Sea Salt Crinkle Cut Wedges Donair Nachos

Here’s a dish you don’t want to miss… pair some McCain Sea Salt Wedges with East Coast donair flavours for a delicious twist on nachos!

Chef's Name: Carolyn Comeau

Preparation

Preparation Time: 30 mins
Cooking Time: 20 mins

Servings: 4-6 People

Product Used:

Sea Salt Crinkle Cut Wedges

1 Package (650g) McCain Sea Salt Crinkle Cut Wedges

1 lb Donair Meat (or meat of choice)

2 Cups Shredded Cheddar Cheese

½ Cup Sliced Green Onion

½ Cup Diced Tomato

½ Cup Diced (White or Red) Onion

½ Head Lettuce

1 Cup Donair Sauce (or Tzatziki sauce)

Cook McCain Sea Salt Crinkle Cut Wedges according to package directions.
In a frying pan cook Donair Meat (or meat of choice). Drain and place in a bowl until ready to assemble.
Dice all vegetables, and place in a bowl until ready to assemble.
Grate cheese into a bowl.
Line a cookie sheet with parchment paper or tin foil.
Start with a layer of wedges, donair meat (or meat of choice), vegetables (except lettuce), cheddar cheese and donair sauce (or Tzatziki sauce). Repeat layers until all ingredients are used. Finishing with a cheese topping.
Bake in the oven set to 350 F/ 180 C for 10 minutes or until cheese is thoroughly melted.
When nachos are done, remove from oven and add shredded lettuce. Finish with a drizzle of donair sauce (or Tzatziki sauce).