CRISPY OVEN ROASTED NACHOS WITH FRESH TOMATO AND HOT PEPPER SALSA
RECIPES
CRISPY OVEN ROASTED NACHOS WITH FRESH TOMATO AND HOT PEPPER SALSA
You know I love healthy recipes but these nachos are a special treat. My mom started making these nachos about ten years ago and they’ve been a huge hit with our family ever since. They’re the perfect accompaniment to my mom’s famous chili recipe. So if you’re looking for a recipe that’s suitable for a cozy evening in, look no further.
My recommendation is that you always make a little more than you think you’ll need because people always tend to go for seconds, they also save well in the fridge.
serves four
INGREDIENTS
1/3 bag of Que Pasa Tortilla Chips
(thick layer of tortilla chips spread across a cookie sheet)
1 cup approximately, shredded mozzarella cheese (enough to thinly cover nearly all the nachos)
1 cup approximately, shredded cheddar cheese (enough to thinly cover nearly all the nachos)
FRESH TOMATO AND HOT PEPPER SALSA
1 cup cherry tomatoes, cut into thirds
1/3 cup green onions, sliced
1/4 cup bick’s hot banana pepper rings, diced
Serve with
The guacamole from my avocado toast recipe.
DIRECTIONS
Preheat oven to 350°F.
Slice your tomatoes, green onions and hot pepper rings and set to the side.
Line a baking sheet with either a silicon baking sheet or parchment paper (this isn’t necessary)
Spread your tortilla chips out evenly on the cookie sheet.
Grate mozzarella cheese and spread a thin layer across all chips.
Grate cheddar cheese and spread a thin layer on top of the mozzarella and chips.
Place in the oven for 10 minutes at 350°F.
Remove when the cheese is melted.
Transfer the chips to a serving platter, and top with tomatoes, green onions and hot peppers.
Serve with Mom’s Famous Chili.
These nachos also taste great with guacamole, you can use the recipe from my avocado toast.
SERVE WITH
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