Tortilla chips are livened up with jalapenos in this quick-and-easy snack. Served with a variety of spicy Mexican dips, this always proves to be a popular dish.
450 g (1 lb) blue corn tortilla chips or ordinary tortilla chips
45 ml (3 tbsp) chopped pickled jalapenos, according to taste
12 black olives, sliced
225 g (8 oz) 2 cups grated Cheddar cheese
45 ml (3 tbsp) chopped pickled jalapenos, according to taste
12 black olives, sliced
225 g (8 oz) 2 cups grated Cheddar cheese
To serve
guacamole
tomato salsa
soured cream
tomato salsa
soured cream
method
1. Preheat the oven to 180°C/350°F/ Gas 4. Put the tortilla chips in a 23 x 33cm/9 x 13in baking dish and spread them out evenly. Sprinkle the jalapenos, olives and cheese evenly over the tortilla chips.
2. Place the prepared tortilla chips in the top of the oven and bake for 10 - 15 minutes until the cheese melts.
3. Serve the nachos at once, with the guacamole, tomato salsa and soured cream for dipping.
2. Place the prepared tortilla chips in the top of the oven and bake for 10 - 15 minutes until the cheese melts.
3. Serve the nachos at once, with the guacamole, tomato salsa and soured cream for dipping.
serving amount
serves 2
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