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Mexican Nachos

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  Zucchini 1 Medium, shredded
  Carrot 1 Medium, shredded
  Onion 1 Medium, minced
  Ground cumin 1⁄2 Teaspoon
  Ground coriander 1⁄2 Teaspoon
  Garlic powder 1⁄2 Teaspoon
  Shredded part skim mozzarella cheese 2 Cup (32 tbs)
  Corn tortillas 12
  Corn oil 1 Tablespoon
  Anaheim pepper 1 Small, seeded, thinly sliced (Mild Green Chili)

Drain the zucchini in a colander for 10 to 15 minutes.
Squeeze out additional moisture.
Mix the zucchini, carrots, onions, cumin, coriander, garlic powder, and mozzarella in a medium-size bowl.
Cut the tortillas into quarters.
Brush one side of the tortilla chips lightly with oil.
Place the tortillas on two cookie sheets.
Bake one sheet at a time at 450° for 8 to 12 minutes or until crisp and browned.
(Watch carefully because they can overcook quickly.) Remove from oven and spread half the vegetable-cheese combination over the baked tortilla chips.
Broil for 2 to 3 minutes or until the cheese is melted and bubbly.
Garnish with pepper rings, if desired.
Repeat with second sheet of tortillas.

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Mexican Nachos Recipe