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32
APPETIZERS
TEN-LAYER NACHOS
These nachos are loaded with all the best ingredients. You can tweak
this recipe however you wish, using different cheeses or substituting
your favorite ingredients.
Makes 10 to 12 servings
1. Preheat oven to 375°F. Line a rimmed baking sheet
with foil. Evenly distribute the chips on the prepared
baking pan.
2. Evenly distribute dollops of the refried beans on top
of the chips. Set aside.
3. Insert the chopping blade into the work bowl of the
food processor. Put the scallions, jalapeño and
tomatoes in the bowl and pulse to roughly chop,
about 5 times. Remove and evenly distribute on the
chips and beans.
4. Remove the chopping blade and insert the medium
slicing disc. Slice the olives on High. Remove and
distribute on top of the nachos. Remove the slicing
disc and fl ip to insert the shredding disc side. Shred
the cheese(s) on High. Remove and evenly distribute
over the assembled nacho ingredients.
5. Bake for about 15 minutes, or until the cheese is fully
melted and lightly browned. Serve immediately with
salsa, guacamole and sour cream.
Nutritional information per serving (based on 12 servings):
Calories 249 (48% from fat) • carb. 25g • pro. 7g • fat 13g
• sat. fat 3g • chol. 13mg • sod. 421mg • calc. 174mg • fi ber 4g
1 STANDARD BAG TORTILLA CHIPS
(THIS IS AN ESTIMATE – YOU NEED
ENOUGH TO COVER THE BOTTOM
OF A RIMMED BAKING SHEET)
¾ CUP REFRIED BEANS, HOMEMADE
(RECIPE FOLLOWS) OR CANNED
2 TO 4 SCALLIONS, TRIMMED AND CUT
INTO 1-INCH PIECES
(2 SCALLIONS IF THEY ARE LARGE;
USE 4 IF THEY ARE SMALL)
1 JALAPEÑO, HALVED, SEEDED AND
CUT INTO 1-INCH PIECES
½ CUP GRAPE TOMATOES
¾ CUP WHOLE, PITTED BLACK OLIVES
6 TO 8 OUNCES MONTEREY JACK OR
CHEDDAR CHEESE, OR A MIX OF
THE TWO, CHILLED
2
⁄3
CUP SALSA (PAGE 27)
2
⁄3
CUP GUACAMOLE (PAGE 28)
½ CUP SOUR CREAM OR PLAIN
YOGURT
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