Nachos Olé
Browse the recipe 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 |
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:
| Sodium | 1927 mg |
| Protein | 25 g |
| Fiber | 7 g |
| Carbohydrate | 52 g |
| Cholesterol | 83 mg |
| Total Fat | 35 g |
| Calories from Fat | 50 % |
| Calories | 630 |
DIETARY EXCHANGE:
| Fat | 6-1/2 |
| Meat | 2 |
| Starch | 3 |