TLC Cooking "Nachos Olé"

Nachos Olé

Nachos Ole

YIELD Makes 6 to 8 servings
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INGREDIENTS

1‑1/2	cups (6 ounces) shredded Monterey Jack cheese
1‑1/2	cups (6 ounces) shredded Cheddar cheese
1‑1/2	cups refried beans
72	packaged corn tortilla chips
1	large tomato, seeded and chopped
1/2	cup pickled jalapeño peppers,* thinly sliced

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

Preheat oven to 400°F. Combine cheeses in small bowl.
Cook and stir beans in small saucepan over medium heat until hot. Spread 1 teaspoon beans onto each tortilla chip. Arrange chips in single layer on 2 to 3 baking sheets. Sprinkle chips evenly with tomato and chilies; sprinkle with cheese mixture.
Bake 5 to 8 minutes or until cheese is bubbly and melted.

This recipe appears in: Mexican

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

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