Not Your Everyday Nachos

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

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Member Recipe By Lola01

Prep Time 20 min
Total Time 35 min
Servings 32

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

-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.

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