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Nachos

Mexican.Chef's picture
Ingredients
  Refried beans 375 Milliliter (1 1/2 Cups, Cheese Omitted)
  Corn tortilla chips 6 Dozen
  Shredded monterey jack cheese 375 Milliliter (1 1/2 Cups)
  Shredded mild cheddar cheese 375 Milliliter (1 1/2 Cups)
  Tomato 1 Large, seeded, chopped
  Thinly sliced pickled jalapeno chilies 125 Milliliter (1/2 Cup)
Directions

1. Prepare Refried Beans, omitting cheese.
2. Prepare Corn Tortilla Chips.
3. Heat oven to 400°F (200°C). Mix Jack and Cheddar cheeses in small bowl. Reheat Refried Beans, if necessary.
4. Spread 1 teaspoon (5 mL) beans on each tortilla chip.
5. Arrange chips in single layer, with edges slightly overlapping, on 2 or 3 baking sheets or large ovenproof platters.
6. Sprinkle chips evenly with tomato and chilies; top with cheese mixture.
7. Bake until cheese is melted and bubbly, 5 to 8 minutes.

Recipe Summary

Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Baked
Restriction: 
Vegetarian
Interest: 
Everyday

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