Ingredients with Measurements:
- 12-15 tortilla chips
- 1 cup shredded cheddar cheese
- 1/2 cup diced tomatoes
- 1/4 cup diced jalapenos
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 1/4 cup sour cream
- 1/4 cup salsa
Special equipment needed:
- Baking sheet
- Piping bag or plastic bag with a corner snipped off
Step-by-step instructions:
a. Preheat the oven to 375°F.
b. Arrange the tortilla chips on a baking sheet.
c. In a mixing bowl, combine the shredded cheddar cheese, diced tomatoes, jalapenos, red onion, and cilantro.
d. Spoon the cheese mixture into a piping bag or plastic bag with a corner snipped off.
e. Pipe the cheese mixture onto each tortilla chip, filling them up.
f. Bake the tortilla chips in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
g. Remove the tortilla chips from the oven and let them cool for a few minutes.
h. Serve the nacho cheese-stuffed baked tortilla chips with sour cream and salsa on the side.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
5. Temperature:
375°F
Serving size:
This recipe makes 12-15 nacho cheese-stuffed baked tortilla chips.
Nutritional information:
Calories per serving: 120
Total fat: 8g
Saturated fat: 4g
Cholesterol: 20mg
Sodium: 210mg
Total carbohydrates: 7g
Dietary fiber: 1g
Sugar: 1g
Protein: 5g
Substitutions for ingredients:
- Instead of cheddar cheese, you can use any type of shredded cheese you like.
- If you don't like jalapenos, you can use diced bell peppers instead.
- You can use green onions instead of red onions.
- If you don't like cilantro, you can omit it or use parsley instead.
Variations:
- You can add cooked ground beef or shredded chicken to the cheese mixture for a heartier snack.
- You can use different types of tortilla chips, such as blue corn or multigrain.
- You can add black beans or corn to the cheese mixture for extra flavor and texture.
Tips and tricks:
- Make sure to fill the tortilla chips with enough cheese mixture so that they are fully stuffed.
- Use a piping bag or plastic bag with a corner snipped off to make it easier to fill the tortilla chips.
- Serve the nacho cheese-stuffed baked tortilla chips immediately after baking for the best flavor and texture.
Storage instructions:
You can store any leftover nacho cheese-stuffed baked tortilla chips in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the nacho cheese-stuffed baked tortilla chips, place them on a baking sheet and bake in a preheated 350°F oven for 5-7 minutes, or until heated through.
Presentation ideas:
Arrange the nacho cheese-stuffed baked tortilla chips on a platter and garnish with chopped cilantro and diced tomatoes.
Garnishes:
Chopped cilantro, diced tomatoes, sliced jalapenos, and sliced black olives.
Pairings:
Serve the nacho cheese-stuffed baked tortilla chips with a cold beer or a margarita.
Suggested side dishes:
Guacamole, black bean dip, or salsa.
Troubleshooting advice:
If the cheese mixture is too thick to pipe, you can add a tablespoon of milk to thin it out.
Food safety advice:
Make sure to store any leftover nacho cheese-stuffed baked tortilla chips in the refrigerator and consume within 2 days.
Food history:
Nacho cheese-stuffed baked tortilla chips are a popular snack food in the United States, inspired by traditional Mexican nachos.
Flavor profiles:
Savory, cheesy, spicy, and tangy.
Serving suggestions:
Serve the nacho cheese-stuffed baked tortilla chips as an appetizer or snack.
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