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A Big Plate of Nachos Share this recipe

2.0/5 rating (2 votes)

Ingredients

  • 1 big bag of Lupe Pinto’s genuine recipe tortilla chips
  • 1 can of refried beans
  • 1 jar of jalapeno rings
  • a jar or tub of salsa
  • Monterey jack cheese and some extra mature cheddar ratio 3 to 1

Directions

  1. Pick up a tortilla chip and spread thinly with refried beans, filling the plate without piling up - overlapping is permitted.

  2. Scatter with salsa and jalapeno rings. You
    don't have to put a ring on each chip, and
    don't drown with salsa or you'll end up with
    a soggy mess.

  3. Sprinkle with cheese, whack
    under a hot grill, and when the cheese
    is bubbling and starting to brown you're
    ready to roll.

  4. Garnish with a blob of sour
    cream topped with a nacho ring. You can
    also serve with salsa and guacamole on the
    side, but never lobbed on top. And please:
    never put the guacamole under the cheese
    before melting. Oh no, please, never do
    this. Promise.

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