nachos #1
- Categories
- Appetizer
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 8 | Corn tortillas |
| Oil for deep-frying | |
| ½ pounds | Wisconsin Cheddar |
| Cheese; grated | |
| Canned Jalapeno peppers; diced (optional) | |
| ½ | Onion; diced |
| 2 smalls | Jalapeno peppers; diced |
| ¼ cup | Chopped cilantro |
| 1 teaspoon | Salt |
| ½ teaspoon | Garlic powder |
| 1 tablespoon | Vinegar |
| ½ cup | Tomato puree |
| 4 | Tomatoes; diced |
LOS OLIVOS SALSA
1. Preheat the broiler.
2. Cut the tortillas into wedges. Deep fry until they rise to the surface of the oil; drain on paper toweling.
3. Place the tortilla chips in a casserole. Sprinkle the grated cheese over and place in preheated broiler for about 2 minutes or until the cheese is melted.
4. Sprinkle with diced jalapeno peppers, if desired. Serve with Los Olivos Salsa. LOS OLIVOS SALSA: Combine all ingredients at least 1 hour before serving; refrigerate if holding longer. Cilantro is also known as Chinese parsley or fresh coriander. Note: Nachos may be served with sour cream, guacamole, or refried beans. Try a combination of all of them if you are adventurous.
LOS OLIVOS
PHOENIX, TEMPE. BEV: BRISA LIGHT OR DARK WITH LIME WEDGE
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .
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