Ingredients:

• 4 Idaho russet potatoes
• 2 cups Flamin' Hot Cheetos
• 2 cups Corn Nuts
• 1 cup Mexican crema, sour cream, or crème fraiche
• 1 tablespoon fresh lime juice
• 2 limes, zested
• 3 cups prepared nacho cheese sauce, warmed
• 5 tablespoons fresh chopped chives
• Salt to taste

Directions:

1. Start by peeling the potatoes and cutting them into quarters, insert a skewer into the end of each piece. Then turn the potato on a spiralizer tool. Store covered in cold water until needed. 
2. Par fry at 350°F for 4 minutes until the potatoes are just fork tender. Cool and reserve for serving. 
3. For the topping, mix together Flamin' Hot Cheetos and Corn Nuts then, pulse in a food processor until coarsely ground. 
4. For the lime crema, combine the crema, lime juice, and lime zest. Add salt to taste and reserve in a squeeze bottle. 
5. To serve, finish frying the spiralized potatoes at 350°F until golden brown. Top with prepared nacho cheese sauce, Flamin' Hot Cheeto and Corn Nut mixture, lime crema, and fresh cut chives.