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APPETIZERS
20
TEN-LAYER NACHOS
These nachos are stacked high with delicious ingredients. Try using
different cheeses or substituting your own favorite nacho toppings.
Makes 10 to 12 servings
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. Reserve.
3. Insert the chopping blade into the work bowl of the
food processor. Put the scallions and jalapeño in the
bowl and pulse to roughly chop, about 5 times.
Remove and evenly distribute on the chips and beans.
4. Put the tomatoes into the work bowl and pulse to
chop. Again, remove and distribute on the chips.
5. Remove the chopping blade and insert the slicing disc.
Slice the olives. Remove and distribute on top of the
nachos. Flip the slicing disc to the shredding side.
Shred the cheese(s). Remove and evenly distribute
over the rest of the assembled nacho ingredients.
6. Bake in the preheated oven for about 15 minutes, or
until the cheese is fully melted. Serve immediately with
salsa, guacamole and sour cream.
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 | ber 4g
NOTE: These nachos are a breeze to make, especially if
you have all the ingredients prepped and ready to go.
1 STANDARD BAG TORTILLA
CHIPS (ENOUGH TO COVER
THE BOTTOM OF RIMMED
BAKING SHEET)
¾ CUP REFRIED BEANS,
HOMEMADE (RECIPE
FOLLOWS) OR CANNED
2 LARGE
OR
4
SMALL SCALLIONS, TRIMMED AND
CUT INTO 1-INCH PIECES
1 JALAPEÑO, SEEDED AND CUT
INTO 1-INCH PIECES
½ CUP GRAPE TOMATOES
¾ CUP WHOLE, PITTED BLACK
OLIVES
6 TO 8 OUNCES MONTEREY JACK OR
CHEDDAR, OR A MIX OF THE
TWO, CHILLED
²⁄
³
CUP SALSA (PAGE 14)
²⁄
³
CUP GUACAMOLE (PAGE 15)
½ CUP SOUR CREAM OR PLAIN
YOGURT