Nachos Olé the Editors of Publications International, Ltd.
Makes 6 to 8 servings
|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.
- 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.
|Calories from Fat||50 %|
|Total Fat||35 g|
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