Not Your Everyday Nachos

Not Your Everyday Nachos

These Nachos take on a different twist with the addition of Nopales (tender, edible cactus).

Prep Time

20

Minutes

Total Time

35

Minutes

Makes

32

Servings

2
tablespoons olive oil, divided
4
each corn tortillas (6-inch diameter), cut into eight triangles each
1
each garlic clove, finely chopped
1/4
cup onion, finely chopped
1
jar (15 oz) sliced Nopales (tender edible cactus), in brine, rinsed and drained
1/3
cup mild tomatillo salsa
1/3
cup refried beans
1/2
cup shredded Mozzarella or Monterrey Jack cheese
Diced roasted red peppers, if desired
  1. Heat oven to 400°F. Brush 1 tablespoon oil on both sides of the tortilla triangles. Place tortillas on a cookie sheet. Bake 10-12 minutes turning them once, or until crisp. Transfer nachos to a cooling rack.
  2. In a 10 inch skillet heat 1 tablespoon oil over medium heat. Stir in garlic and onion; cook over medium heat, stirring frequently, for 3 to 4 minutes or until tender. Stir in Nopales and salsa; cook for 2 to 3 minutes or until liquid is absorbed. If liquid does not absorb or evaporate, strain. Set mixture aside.
  3. Evenly spread nachos with refried beans: Spoon nopales mixture over beans; sprinkle with cheese. If desired top with red peppers.
Makes Servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
-Nopales- found in specialty Mexican grocery stores or in Mexican section of grocery stores -Tortillas can be made in advance the day before, store covered -Nopales topping can be made in advace.

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.