Appetizers
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Makes 10 to 12 servings
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Makes 10 to 12 servings
These nachos are loaded with all the best ingredients. You can tweak this recipe however you wish, using different cheeses or substituting your favorite ingredients.
Nutritional information per serving (based on 12 servings):Calories 249 (48% from fat)
carb. 25g
pro. 7g
fat 13g
sat. fat 3g
chol. 13mg
sod. 421mg
calc. 174mg
fiber 4g
carb. 25g
pro. 7g
fat 13g
sat. fat 3g
chol. 13mg
sod. 421mg
calc. 174mg
fiber 4g
Ingredients
- 1standard bag tortilla chips (this is an estimate – you need enough to cover thebottom of a rimmed baking sheet)
- ¾cup refried beans, homemade (recipe follows) or canned
- 2to 4 scallions, trimmed and cut into 1-inch pieces
(2 scallions if they are large; use 4 if they are small) - 1jalapeño, halved, seeded and cut into 1-inch pieces
- ½cup grape tomatoes
- ¾cup whole, pitted black olives
- 6to 8 ounces monterey jack or cheddar cheese, or a mix of the two, chilled
- 2⁄3cup salsa (page 27)
- 2⁄3cup guacamole (page 28)
- ½cup sour cream or plain yogurt
Preparation
- 1. Preheat oven to 375°F. Line a rimmed baking sheet with foil. Evenly distribute the chips on the prepared baking pan.
- 2. Evenly distribute dollops of the refried beans on top of the chips. Set aside.
- 3. Insert the chopping blade into the work bowl of the food processor. Put the scallions, jalapeño and tomatoes in the bowl and pulse to roughly chop, about 5 times. Remove and evenly distribute on the chips and beans.
- 4. Remove the chopping blade and insert the medium slicing disc. Slice the olives on High. Remove and distribute on top of the nachos. Remove the slicing disc and flip to insert the shredding disc side. Shred the cheese(s) on High. Remove and evenly distribute over the assembled nacho ingredients.
- 5. Bake for about 15 minutes, or until the cheese is fully melted and lightly browned. Serve immediately with salsa, guacamole and sour cream.
