Nachos #1

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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