Yield: 4 Servings
|8 \N||Corn tortillas|
|\N \N||Oil for deep-frying|
|½ pounds||Wisconsin Cheddar|
|\N \N||Cheese; grated|
|\N \N||Canned Jalapeno peppers; diced (optional)|
|½ \N||Onion; diced|
|2 smalls||Jalapeno peppers; diced|
|¼ cup||Chopped cilantro|
|½ teaspoon||Garlic powder|
|½ cup||Tomato puree|
|4 \N||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.
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, .