Nachos with pickled jalapenos
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Dozen hot chilies | |
| 2 | cups | White vinegar |
| ¾ | cup | Sugar |
| ½ | tablespoon | Pickling salt |
| ½ | tablespoon | Mustard seeds |
| ½ | tablespoon | Celery seeds |
| 8 | Tortillas cut into quarters | |
| 1 | cup | Vegetable oil; for frying |
| ½ | cup | Yellow cheddar cheese |
| ½ | cup | Jalapeno jack cheese |
| 1 | pint | Cherry tomato; quarters |
| 1 | cup | Chili con carne |
Directions
PICKELED JALAPENOS
NACHOS
Bring to a boil. Reduce heat and let simmer for 15 minutes.
NACHOS:
In an ovenproof dish, layer chips, cheese, tomatoes, chili con carne.
Broil about 4 minutes or until cheese is melted.
Serve with sour cream, salsa, and chopped onions (optional).
Converted by MC_Buster.
Per serving: 2942 Calories (kcal); 230g Total Fat; (67% calories from fat); 28g Protein; 221g Carbohydrate; 61mg Cholesterol; 1046mg Sodium Food Exchanges: 2 Grain(Starch); 2½ Lean Meat; 2 ½ Vegetable; 0 Fruit; 44 Fat; 12 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0068 Converted by MM_Buster v2.0n.