Ingredients with Measurements:
- 1 bag of tortilla chips (10-12 oz)
- 1 can of black beans (15 oz), drained and rinsed
- 1 cup of shredded cheddar cheese
- 1/2 cup of MEXI-PEP salsa
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of sliced black olives
- 1/4 cup of diced red onion
- 1 jalapeño pepper, sliced (optional)
Special equipment needed:
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Line a baking sheet with aluminum foil.
3. Spread the tortilla chips evenly on the baking sheet.
4. Sprinkle the black beans over the tortilla chips.
5. Sprinkle the shredded cheddar cheese over the black beans.
6. Spoon the MEXI-PEP salsa over the cheese.
7. Sprinkle the cilantro, black olives, and red onion over the salsa.
8. Add the sliced jalapeño pepper, if desired.
9. Bake the nachos in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
10. Remove the baking sheet from the oven and let the nachos cool for a few minutes.
11. Serve the nachos on the baking sheet or transfer them to a serving platter.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Total fat: 17g
Saturated fat: 7g
Cholesterol: 30mg
Sodium: 700mg
Total carbohydrates: 38g
Dietary fiber: 8g
Sugar: 2g
Protein: 15g
Substitutions for ingredients:
- Use any type of beans instead of black beans.
- Use any type of cheese instead of cheddar cheese.
- Use any type of salsa instead of MEXI-PEP salsa.
- Use any type of toppings instead of cilantro, black olives, and red onion.
Variations:
- Add cooked ground beef or shredded chicken to the nachos.
- Use different types of cheese, such as Monterey Jack or pepper jack.
- Add diced tomatoes or bell peppers to the toppings.
- Use different types of salsa, such as verde or pico de gallo.
Tips and tricks:
- Use a spatula to serve the nachos.
- Serve the nachos with sour cream or guacamole on the side.
- Make sure to spread the toppings evenly on the nachos.
- Don't overcook the nachos, or the chips will become too crispy.
Storage instructions:
- Store any leftover nachos in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the nachos, preheat the oven to 375°F.
- Spread the nachos on a baking sheet and bake for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the nachos on a colorful platter.
- Garnish the nachos with additional cilantro or sliced jalapeño peppers.
Garnishes:
- Fresh cilantro
- Sliced jalapeño peppers
- Sour cream
- Guacamole
Pairings:
- Serve the nachos with a cold beer or a margarita.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the cheese is not melted enough, put the nachos back in the oven for a few more minutes.
- If the chips become too crispy, reduce the cooking time.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw ingredients.
- Use a food thermometer to ensure that the internal temperature of the nachos reaches 165°F.
Food history:
- Nachos were invented in 1943 by Ignacio "Nacho" Anaya in Piedras Negras, Mexico.
Flavor profiles:
- Spicy, cheesy, tangy, and savory.
Serving suggestions:
- Serve the nachos as an appetizer or a main dish.
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Region: Mexican