Ingredients with Measurements:
- 1 can of pinto beans, drained and rinsed
- 1/2 cup of salsa
- 1/2 cup of shredded cheddar cheese
- 1/4 cup of sliced black olives
- 1/4 cup of diced red onion
- 1/4 cup of chopped fresh cilantro
- 1 bag of tortilla chips
Special equipment needed:
- Baking sheet
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Spread the tortilla chips in a single layer on a baking sheet.
3. Top the tortilla chips with the pinto beans, salsa, shredded cheddar cheese, black olives, and red onion.
4. Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
5. Remove from the oven and sprinkle with chopped cilantro.
6. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 10-15 minutes
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 12g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 480mg
Carbohydrates: 28g
Fiber: 6g
Sugar: 2g
Protein: 10g
Substitutions for ingredients:
- You can use any type of beans instead of pinto beans.
- You can use any type of cheese instead of cheddar cheese.
- You can use any type of salsa, or make your own.
Variations:
- Add cooked ground beef or shredded chicken for a meaty version.
- Top with diced avocado or guacamole for a creamy twist.
- Add jalapeño slices for a spicy kick.
Tips and tricks:
- Make sure to spread the tortilla chips in a single layer to ensure even cooking.
- Use a baking sheet with raised edges to prevent the toppings from falling off.
- Customize the toppings to your liking.
Storage instructions:
Nachos are best served immediately, but you can store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the nachos on a baking sheet and bake in a preheated 375°F oven for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the nachos on a large platter and garnish with additional cilantro and sliced jalapeños.
Garnishes:
Chopped cilantro, sliced jalapeños, diced avocado, sour cream, and guacamole.
Pairings:
Serve with a cold beer or a margarita for a refreshing drink.
Suggested side dishes:
Mexican rice, refried beans, or a side salad.
Troubleshooting advice:
If the cheese is not melting, try broiling the nachos for a minute or two.
Food safety advice:
Make sure to store leftovers properly in the refrigerator and reheat to an internal temperature of 165°F.
Food history:
Nachos originated in Mexico in the 1940s and were created by Ignacio "Nacho" Anaya.
Flavor profiles:
Savory, cheesy, and slightly spicy.
Serving suggestions:
Serve the nachos as a snack or appetizer for a party or game day.
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Region: Mexican