California Waffle Fry Nachos {Gluten Free}
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California Waffle Fry Nachos {Gluten Free}

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer
Cuisine: American
Keyword: appetizer, game day, Gluten Free, nachos
Servings: 6
Author: The Gluten Free Gathering

Ingredients

  • 20 ounce frozen, seasoned sweet potato waffle fries
  • 8 ounces pepper jack cheese, shredded
  • 2 cups roughly chopped spring leaf lettuce
  • 1 ripe avocado, cut into chunks
  • 1 ripe mango, cut into chunks
  • 1/3 cup thinly sliced scallions
  • 1/2 cup prepared guacamole
  • 1 lime, cut into 6 wedges
  • Hellmann's Classic Burger Sauce

Meat

  • 1 pound lean ground turkey
  • 1/4 cup Hellmann's Spicy Dipping Sauce
  • 1 tablespoon sweet Thai chili sauce
  • 1/8 teaspoon salt

Instructions

  • Scatter the waffle fries onto a parchment lined baking sheet. Be sure that the fries are in a single layer. Preheat the oven and bake the fries according to package instructions.
  • Meanwhile, place the ground turkey into a skillet. Cook over medium heat, breaking apart the meat into small crumbles while cooking. Cook for 6-8 minutes or until the meat is cooked through and no pink remains. Drain the liquid from the skillet.
  • Return the meat to the skillet. Stir in the spicy dipping sauce, chili sauce, and salt. Cook for 3-4 minutes over medium heat being sure to stir frequently. Turn off heat.
  • Pull the baking sheet out of the oven. Bring the waffle fries closer together into a rectangle (be sure to still maintain a single layer of fries with minimal overlapping). Scatter the shredded cheese over the top of the fries. Evenly distribute the cooked meat over the cheese. Return the tray to the oven (400 degrees) and bake until the cheese is completely melted (about 2-3 minutes).
  • Remove from the oven and top with the chopped spring mix lettuce, avocado chunks, mango chunks,and scallions. Place small dollops of prepared guacamole around the nachos. Drizzle Hellman's Classic Burger Sauce over the top in a back and forth motion.
  • I like to use a pizza wheel to cut the nacho rectangle into 6 serving sizes (for a lunch) or into 8-12 squares for an appetizer. Serve with lime wedges.