SNACK
RECIPE: Lesley's Nachos
For the
absolute best flavour,
and texture, fry your own fresh corn tortillas. They maintain their
crunch and don't get soggy!
Fresh 6" corn tortillas
Corn oil
Salt
Grated cheddar cheese
Grated Monterey Jack cheese
Green olives, sliced
Green onions, sliced
Jalapeno peppers, diced
Chorizo sausage
Re-fried beans
The Chorizo recipe
includes a 1-lb version. Just fry up loose meat and sprinkle
on nachos or tacos |
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In a large pot, heat about 2" of corn oil to 375*F
Cut the tortillas in 6 equal pieces
Fry a few at a time for about 1-2 minutes or until the oil stops sizzling and the chips are slightly coloured
Place in a bowl lined with paper towels
Season with salt immediately
In a foil lined baking sheet, lay the chips in a single layer
Dollop a bit of the re-fried beans on each chip
Sprinkle all chips with olives, green onions, jalapenos, sausage and lastly, the cheeses
A second layer can be added on top
Bake in a 350*F oven for about 10 minutes or until cheese is melted
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Fresh corn tortillas can be found at any Mexican food store
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RECIPES
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