Ingredients with Measurements:
- 1 bag of tortilla chips
- 1 cup of Toma Brusca salsa
- 1 cup of shredded cheddar cheese
- 1/2 cup of diced tomatoes
- 1/2 cup of diced red onion
- 1/4 cup of chopped cilantro
- 1 jalapeno pepper, sliced (optional)
Special equipment needed:
- Baking sheet
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Spread the tortilla chips evenly on a baking sheet.
3. Pour the Toma Brusca salsa over the tortilla chips.
4. Sprinkle the shredded cheddar cheese on top of the salsa.
5. Add the diced tomatoes, red onion, and jalapeno pepper (if using) on top of the cheese.
6. Bake in the oven for 10-15 minutes, or until the cheese is melted and bubbly.
7. Remove from the oven and sprinkle chopped cilantro on top.
8. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 32g
Protein: 10g
Sodium: 500mg
Substitutions for ingredients:
- Any type of shredded cheese can be used instead of cheddar cheese.
- Sliced black olives can be added as a topping instead of jalapeno pepper.
Variations:
- Ground beef or shredded chicken can be added as a protein topping.
- Guacamole or sour cream can be added as a topping.
Tips and tricks:
- Make sure to spread the tortilla chips evenly on the baking sheet to ensure even cooking.
- Use a spatula to serve the nachos to avoid breaking the chips.
Storage instructions:
Leftover nachos can be stored 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 the oven at 350°F for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the nachos on a large platter with a side of guacamole and sour cream.
Garnishes:
Chopped cilantro and sliced jalapeno peppers can be used as garnishes.
Pairings:
Serve the nachos with a cold beer or a margarita.
Suggested side dishes:
Mexican rice and refried beans can be served as side dishes.
Troubleshooting advice:
- If the cheese is not melting, try increasing the oven temperature or placing the nachos under the broiler for a few minutes.
- If the chips are getting too soggy, reduce the amount of salsa used.
Food safety advice:
Make sure to wash all produce before using.
Food history:
Nachos originated in Mexico in the 1940s and were created by Ignacio "Nacho" Anaya.
Flavor profiles:
The Toma Brusca salsa adds a tangy and slightly spicy flavor to the nachos, while the cheddar cheese adds a creamy and savory flavor.
Serving suggestions:
Serve the nachos as an appetizer or as a main dish for a casual dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A