Mexican Nachos (Nachos salsa de queso)

  • Prep Time -
  • Cook Time -
  • Serves 6

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1. Ingredients

  1. 2/3 lb (300 g) corn nachos
  2. Jalapeno peppers, chopped (optional)
  3. Choice of chopped vegetables (tomatoes, cucumbers, lettuce, etc.) Cheese and Tomato Salsa: 1/3 cup (75 ml) all-purpose flour
  4. 1/4 cup (50 ml) butter
  5. 1 cup (250 ml) grated Medium Canadian Cheddar cheese
  6. 3/4 tsp (3 ml) salt
  7. 1/4 tsp (1 ml) pepper
  8. 1/2 tsp (2 ml) garlic powder
  9. 1/2 tsp (2 ml) oregano
  10. 1 cup (250 ml) canned crushed tomatoes
  11. 3 cups (750 ml) water

2. Cooking Directions

  1. Preheat oven to 350°F (180°C).
  2. Place nachos on large platter and top with Cheese and Tomato Salsa. Bake for 10 minutes (can also be grilled under the broiler for the last 2 minutes).
  3. Remove from oven and garnish with a touch of chopped hot peppers and chopped vegetables. Serve with guacamole and/or sour cream.
  4. Cheese and Tomato Salsa:
  5. In saucepan, cook flour in butter while stirring until golden. Turn off heat and let cool for 5 minutes. Add Canadian Cheddar cheese and remaining ingredients. Mix well and cook over medium heat until salsa thickens.
  6. Remove from heat and let cool. Refrigerate in airtight container.

Yield: 6 servings

3. Still Hungry?

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