Nachos Fabuloso
serves 2-4
I make my nachos with a combo of organic blue and yellow corn chips and lots of sliced pickled jalapenos. It's an unbeatable combination. And don't forget the extra virgin olive oil (a trick I learned watching Rocco DiSpirito).Read more about this recipe at Karina's Kitchen.
3 heaping cups organic blue corn tortilla chips
3 heaping cups organic yellow corn tortilla chips
2 tablespoons extra virgin olive oil
4 ounces Cheddar or Jack cheese, shredded
1 cup organic sweet grape tomatoes, halved
3 tablespoons chopped pickled jalapenos or mild green chiles
Good chili powder or chipotle powder, to taste
Chopped fresh cilantro, if desired
prep: 10 minutes
total: 25 minutes
large roasting pan
aluminum foil (or parchment paper)
grater
1. Preheat the oven to 425F. Line a large roasting pan with foil or parchment paper.
2. Layer the blue and yellow corn tortilla chips in the bottom of the lined pan; drizzle with the extra virgin olive oil.
3. Sprinkle with half of the shredded cheese. Layer with the jalapenos, tomatoes, and the remaining shredded cheese. Believe it or not, drizzle a little more olive oil all over the the nachos. Add a dusting of chili powder to taste, and chopped cilantro, if desired.
4. Bake for 7-10 minutes, until the cheese has melted and the nachos are happy and sizzling.
2. Layer the blue and yellow corn tortilla chips in the bottom of the lined pan; drizzle with the extra virgin olive oil.
3. Sprinkle with half of the shredded cheese. Layer with the jalapenos, tomatoes, and the remaining shredded cheese. Believe it or not, drizzle a little more olive oil all over the the nachos. Add a dusting of chili powder to taste, and chopped cilantro, if desired.
4. Bake for 7-10 minutes, until the cheese has melted and the nachos are happy and sizzling.
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