Mexican recipes
Easy nachos
5 (1)
40 min
Serves 4
Mexican
Ingredients
- 6 corn tortillas 6 corn tortillas
- Salt to taste Salt to taste
- 1 1/2 cup grated or Jack cheddar cheese 360 ml grated or Jack cheddar cheese
- Pickled jalapeno slices Pickled jalapeno slices
- 1/2 cup refried beans 120 ml refried beans
- Vegetable oil Vegetable oil
- To serve with To serve with
- Guacamole Guacamole
- Sour cream Sour cream
- Salsa Salsa
Method
Preheat the oven to 375 degrees F (190 degrees C).
Coat each corn tortilla with vegetable oil and lightly season with salt (do not use too much oil), placing each tortilla on top of the other creating a stack. Using a chef's knife, cut the tortillas into half, then into quarters and then into eighths.
Place the tortilla wedges onto baking sheets and bake in the oven for 3 to 4 minutes per side (tortillas may easily burn so keep an eye on them). When they start to turn lightly brown, turn them over and bake for an additional 2 to 3 minutes. Remove wedges from the oven and let them cool.
When the tortilla wedges are cold and crisp, lay them on a serving platter and top each one with a teaspoon of refried beans, grated cheese and a pickled jalapeno slice. Place the platter in the oven or microwave and warm for 1 to 2 minutes, until the cheese is melted.
Remove from the oven and top with the guacamole, sour cream or salsa. Serve immediately.
Coat each corn tortilla with vegetable oil and lightly season with salt (do not use too much oil), placing each tortilla on top of the other creating a stack. Using a chef's knife, cut the tortillas into half, then into quarters and then into eighths.
Place the tortilla wedges onto baking sheets and bake in the oven for 3 to 4 minutes per side (tortillas may easily burn so keep an eye on them). When they start to turn lightly brown, turn them over and bake for an additional 2 to 3 minutes. Remove wedges from the oven and let them cool.
When the tortilla wedges are cold and crisp, lay them on a serving platter and top each one with a teaspoon of refried beans, grated cheese and a pickled jalapeno slice. Place the platter in the oven or microwave and warm for 1 to 2 minutes, until the cheese is melted.
Remove from the oven and top with the guacamole, sour cream or salsa. Serve immediately.
Cook's notes
You can save time by using ready made corn tortilla chips and refried beans.
If you are making your own tortilla chips, you can fry them instead of baking them (the chips will be a bit crispier and more tasty if you fry them). To fry your tortilla chips, stack them up and cut them into 8 wedges per tortilla. Fry in hot vegetable oil for 1 to 2 minutes, remove and place on paper towels. Lightly salt them while hot.
If you are making your own tortilla chips, you can fry them instead of baking them (the chips will be a bit crispier and more tasty if you fry them). To fry your tortilla chips, stack them up and cut them into 8 wedges per tortilla. Fry in hot vegetable oil for 1 to 2 minutes, remove and place on paper towels. Lightly salt them while hot.
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