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MUCHOS NACHOS/MUY MUCHOS NACHOS

This delicious and easy to prepare recipe is sure to be a big hit! Hearty enough for a meal.  This recipe can be modified to meet your own taste. I recommend serving with sour cream and guacamole. Be creative!

Recipe Summary

Prep Time: 10 min
Total Time: 2 hr
Makes: 10 servings, 1-1/3 cups each

Ingredients

Preparation

Cut small corn tortillas into sixths. Deep fry the cut tortillas until crispy (3-5 minutes). Place in hotel pan lined with white towel and salt lightly. Shelf-life for fried tortilla chips is 2 days, so you can pre-fry enough tortilla chips for 2 days, 1 corn tortilla equals 6 fried tortilla chips. Do not refrigerate chips.

Grate cheese for the forecasted amount of nachos (equal portions of Cheddar cheese and Monterey Jack cheese) for each forecasted order of nachos.

Prepare salsa mixture by combining 2, #2-1/2 cans of Ortega Green Chile Salsa with 1, #2-1/2 can of Ortega Chopped Green Chiles. Hold under refrigeration until service.

Dice whole peppers and hold in separate container. Do not mix with salsa.

Arrange nacho as follows (from the bottom up):

• 1 oz. of tortilla chips on a dessert plate.
• Top the chips with 1 ounce of cheese mixture.
• Then 1 oz. of tortilla hips, plus 2 ounces of cheese mixture and 1/4 oz. diced jalapeno peppers.

Bake the tortilla chips and cheese at 375° until the cheese melts.

After the cheese melts, top the cheese with 1-1/2 ozs. of warm salsa mixture, 1 oz. of sour cream, and 1/4 oz. of chopped scallions.

Notes: Do not bake the nachos with the salsa mixture, sour cream or scallions on top of the cheese. Double the portions to make MUY MUCHOS NACHOS.

Presentation

The dessert plate will be hot, place it on a lunch plate for service to the table.