A base of crispy fingerling potatoes coated in Mexican spices and served up with all the best nacho fixings.
Vegan variation: Omit cotija cheese. Substitute with plant-based cheese alternative if desired.
If cotija cheese isn’t available, substitute with queso fresco or Mexican-style shredded cheese. Substitute with cheese sauce (dairy or cashew based) if desired.
Cover and store in the refrigerator up to three days. Add optional garnish immediately before serving.
This recipe originally appeared on GratefulGrazer.com.