Ingredients with Measurements:
- 2 cups of cooked Rosquito Tonto (or any other type of small, round tortilla chips)
- 1 cup of shredded cheese (cheddar, monterey jack, or a combination of both)
- 1/2 cup of diced tomatoes
- 1/4 cup of diced onion
- 1/4 cup of sliced jalapenos
- 1/4 cup of sliced black olives
- 1/4 cup of sour cream
- 1/4 cup of salsa
- 1/4 cup of guacamole
Special Equipment Needed:
- Baking sheet
- Oven
- Knife
- Cutting board
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. Spread the Rosquito Tonto chips on a baking sheet.
3. Sprinkle the shredded cheese over the chips.
4. Top with the diced tomatoes, onion, jalapenos, and black olives.
5. Bake in preheated oven for 10 minutes, or until cheese is melted and bubbly.
6. Remove from oven and top with sour cream, salsa, and guacamole.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: 350°F
Serving Size: 4
Nutritional Information:
Calories: 400
Fat: 20g
Carbohydrates: 40g
Protein: 15g
Substitutions for Ingredients:
- Instead of Rosquito Tonto chips, you can use any type of small, round tortilla chips.
- You can use any type of shredded cheese, such as cheddar, monterey jack, or a combination of both.
- You can substitute the diced tomatoes for salsa, if desired.
- You can substitute the diced onion for diced bell peppers, if desired.
Variations:
- You can add cooked ground beef or shredded chicken to the nachos, if desired.
- You can add other toppings, such as diced avocado, corn, or black beans.
- You can top the nachos with jalapeno ranch dressing, if desired.
Tips and Tricks:
- Make sure to spread the chips out on the baking sheet so that they are in a single layer.
- If you want extra cheesy nachos, add an extra 1/2 cup of cheese.
- For extra crunch, add a few tablespoons of crushed tortilla chips on top of the nachos before baking.
Storage Instructions:
Store any leftover nachos in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the nachos in the oven at 350°F for 5 minutes, or until heated through.
Presentation Ideas:
- Serve the nachos on a large platter or in individual bowls.
- Garnish with chopped fresh cilantro and a dollop of sour cream.
Garnishes:
- Chopped fresh cilantro
- Diced avocado
- Diced tomatoes
- Sliced jalapenos
- Sliced black olives
- Sour cream
Pairings:
- Serve with a side of refried beans and Mexican rice.
- Serve with a side of chips and salsa.
Suggested Side Dishes:
- Refried beans
- Mexican rice
- Chips and salsa
- Guacamole
Troubleshooting Advice:
- If the nachos are not crispy enough, bake them for an additional 5 minutes.
- If the nachos are too crispy, reduce the baking time by 5 minutes.
Food Safety Advice:
- Make sure to store any leftover nachos in an airtight container in the refrigerator.
- Make sure to reheat the nachos in the oven before serving.
Food History:
The origin of nachos is unknown, but they are believed to have originated in Mexico. Nachos were first served in the 1940s at a restaurant in the Mexican city of Piedras Negras.
Flavor Profiles:
Rosquito Tonto Nachos have a savory and slightly spicy flavor from the combination of the cheese, tomatoes, onion, jalapenos, and black olives. The sour cream, salsa, and guacamole add a creamy and tangy flavor.
Serving Suggestions:
- Serve as an appetizer or snack.
- Serve as a side dish with tacos or burritos.
- Serve as a main dish with a side of refried beans and Mexican rice.
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