| Nachos
Mexican
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| Nachos are a great little snack or a perfect quick lunch. They are fast, tasty, and inexpensive. Although many ingredients can go on chips, the cheese and salsa are essential. Use a substantial chip. |
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| Ingredients |
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48-60 corn chips
2 cups shredded cheese, Monterey Jack, Cheddar, Colby
1/4 cup sliced black olives, crushed
2 tablespoons jalapeño pepper, minced
2 tablespoons onion, chopped
3 tablespoons fresh chopped tomato
3/4 cup Salsa Casera
1/2 cup refried beans, spreadable consistency
1/2 avocado, cubed
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Steps
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| 1 | Adjust oven rack to high position. Preheat broiler. |
| | 2 | Place chips on cookie sheet in single layer. If using refried beans, spread on chips as a foundation. Evenly sprinkle cheeses, olives, jalapeño, onion, tomatoes, and a bit of salsa. Each chip should have most of the ingredients. |
| | 3 | Broil for 5 to 6 minutes or until cheese begins to bubble. Watch oven to avoid burning the chips. |
| | 4 | Remove from broiler and top with avocado. Serve from the sheet with remaining salsa on the side. |
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| Yield |
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original recipe yield: 4 Servings
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| Notes
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NOTE Gauge heat of salsa and jalapeño by tasting a bit to adjust the amount of spice desired.
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