Nachos
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The tex-mex version of nachos just adds the beans. I cheated a bit and used canned beans.
Ingredients
100g tortilla chips (salted, without other flavors)
1/2 can chili beans (homemade or store-bought)
150g shredded cheese (cheddar, monterey jack, gouda or emmentaler; I used a mix of 50g emmentaler and 100g aged gouda)
5 pickled hot peppers
1 portion pico de gallo
sour cream
Servings: 2-3
How to prepare nachos
- Arrange the tortilla chips on a heat-resistant platter in a single layer.
- Sprinkle the beans along with the sauce on top.
* when you don't have homemade chili beans, you can use canned chili beans. - Then sprinkle a generous layer of shredded cheese and finally the sliced pickled hot peppers.
- Put the platter in the oven preheated to maximum for about 5 minutes, until the cheese is melted.
- Place a few spoonfuls of sour cream in the center of the platter, and sprinkle pico de gallo around it.
- Serve immediately while hot.
Beans over tortilla chips
Sprinkle cheese and pickled hot peppers