It's hard to resist a platter of crunchy, gooey nachos, especially this jalapeño-studded version loaded with cheese.
cups small round corn tortilla chips
cup Old El Paso™ refried beans (from 16-oz can)
cup Old El Paso™ Thick 'n Chunky salsa
tablespoons Old El Paso™ pickled jalapeño slices, drained, chopped (from 12-oz jar)
cup chopped green onions (8 medium)
cups shredded Mexican cheese blend (8 oz)
Heat oven to 400°F. Line 12-inch pizza pan or 15x10x1-inch pan with foil; spray with cooking spray. Spread half of chips evenly on pan.
In small bowl, mix refried beans and salsa. Drop about half of mixture by small spoonfuls over chips. Top with half each of jalapeño slices, onions and cheese. Repeat layers ending with cheese.
Bake 10 to 12 minutes or until cheese is melted. Serve immediately.
Layer the nachos on a microwavable plate; microwave on Medium for 2 to 4 minutes or until the cheese is melted. Fresh chopped jalapeño chilies can be substituted if you like.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.