Cheese nachos recipe

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A great Mexican appetizer, cheese nachos are corn tortilla chips topped with cheese and jalapeno chiles.
Preparation time: 5 minutes, Cooking time: 15 minutes, Serves: 4 


12 fresh corn tortillas
Vegetable oil

1/2 pound Longhorn, Monterrey Jack or mild cheddar cheese (or a combination of each)
1 jar pickled jalapeno chile slices
3 - 4 scallions, finely chopped


To make the tortilla chips
Stack all of the corn tortillas on a cutting board and cut into 3 pie-shaped pieces, making a total of 36 pieces. Heat 1/2 inch of vegetable oil in a heavy frying pan. Place 4 to 6 tortilla wedges in the pan and cook for about a minute, or until crisp, turning them once halfway. If they puff up, push them down to flatten. Remove and drain on paper towels.

Put the corn tortillas in a large brown bag with some salt and shake.

Make the nachos
Place tortilla chips in a single layer on a baking sheet. Top with the grated cheese, a slice of jalapeno and some chopped scallions.

Broil for about 5 minutes, or until the cheese is bubbly.

Notes and tips

You can add one or more toppings to cheese nachos in addition to the jalapeno chiles. Some favorite toppings are the following:

Black beans
Refried beans
Sour cream
Sliced black olives
Chopped tomatoes
Shredded or sliced chicken or beef
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