Yield: 4 Servings
Measure | Ingredient |
---|---|
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 |
1 teaspoon | Salt |
½ teaspoon | Garlic powder |
1 tablespoon | Vinegar |
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.
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, .