Italian Potato Wedge Nachos



  • 1 (24-oz.) package frozen rosemary garlic oven fries
  • 1 sliced zucchini
  • 3 slices bacon, chopped
  • 2 (8-oz.) boneless, skinless chicken breasts
  • 1 tsp. Italian seasoning
  • Kosher salt and black pepper
  • 2 Tbsp. olive oil
  • 1 1/2 c. shredded Italian five-cheese blend
  • 1 pt. grape tomatoes, halved
  • 1 garlic clove, chopped
  • 2 tsp. balsamic vinegar
  • 1/3 c. torn fresh basil leaves


  • Preheat oven to 475°F. Bake rosemary garlic oven fries, zucchini, and bacon in a single layer on a lightly greased baking sheet, stirring once, 15 minutes.
  • While that bakes, season chicken breasts with Italian seasoning, and kosher salt and black pepper. Cook in 1 tablespoon olive oil in a medium skillet over medium-high heat until cooked through, 5 to 6 minutes per side; chop. Push potatoes to middle of baking sheet and top with chopped chicken and Italian five-cheese blend. Bake until cheese is melted, 3 to 4 minutes.
  • Meanwhile, toss together grape tomatoes, garlic, 1 tablespoon olive oil, and balsamic vinegar. Season with kosher salt and black pepper. Spoon tomato mixture and basil over potatoes. Serve immediately.


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