Name: Nachos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexicaine
Ingredients: 350—400 gr de chips de maïs; 30 ml (2 c. à soupe) d’huile d’olive; 250 ml (1 tasse) de salsa; 70 gr (1/2 tasse) d’olives noires Kalamata dénoyautées et finement tranchées; 80 gr (1/2 tasse) de poivrons rouges ou verts; 300 gr (3 tasses) de cheddar fort râpé; 3 oignons verts, émincés finement; 1/2 oignon rouge émincé (optionnel); 1 boîte de 540 ml de haricots rouges, rincés et égouttés (optionnel); 10—15 Tomates cerises (optionnel); 1 piment jalapeno coupé en dé (Optionnel, pour les amateurs de piquant); Crème sure; Guacamole; 250 ml (1 tasse) de salsa

Ingredients

Units Scale

Nachos

350-400 gr corn chips
30 ml (2 tablespoons) olive oil
250 ml (1 cup) salsa
70 gr (1/2 tasse) d’olives noires Kalamata dénoyautées et finement tranchées
80 gr (1/2 tasse) de poivrons rouges ou verts
300 gr (3 cups) grated sharp cheddar cheese
3 green onions, thinly sliced
1/2 sliced red onion (optional)
1 540 ml can kidney beans, rinsed and drained (optional)
10-15 cherry tomatoes (optional)
1 diced jalapeno pepper (Optional, for those who like it hot)

Support

Sour cream
Guacamole
250 ml (1 cup) salsa

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Instructions

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
Spread half the chips on the baking sheet. Top with half the salsa, olives, peppers, beans (if using) and cheese.
Repeat with remaining ingredients to form two layers.
Finish with the green onions (and cherry tomatoes and jalapeno, if using).
Bake for 10 minutes. Finish cooking under the broiler to brown the cheese slightly.
Serve with sour cream, guacamole and/or salsa.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Aperitif
Cuisine: Mexican