It's hard to resist a platter of crunchy, gooey nachos, especially this jalapeno-studded version loaded with cheese.
Ingredients
4 cups (1 L) small round corn tortilla chips
1 cup (250 mL) Old El Paso Refried Beans (from 398 mL can)
1/2 cup (125 mL) Old El Paso Thick N' Chunky Salsa
2 tbsp (25 mL) Old El Paso Sliced Jalapeno Peppers drained, chopped
1/2 cup (125 mL) chopped green onions
200 g shredded Mexican cheese blend
Instructions
Heat oven to 400ºF. Line a 12-inch pizza pan or 15x10x1-inch pan with foil; spray the foil evenly with cooking spray so the nachos don’t stick. Spread half of the small round corn tortilla chips in an even layer over the prepared pan.
In a small bowl, mix the refried beans and thick n' chunky salsa until well blended. Using a small spoon, drop about half of the bean-and-salsa mixture in small spoonfuls over the layer of chips so it’s fairly evenly distributed. Sprinkle with half of the sliced jalapeno peppers (drained), half of the chopped green onions and half of the shredded Mexican cheese blend. Repeat the layers with the remaining small round corn tortilla chips, refried bean and salsa mixture, sliced jalapeno peppers, chopped green onions and shredded Mexican cheese blend, ending with a generous layer of cheese on top.
Bake 10 to 12 minutes or until cheese is melted and the nachos are heated through. Serve immediately while hot.
Expert Tips
Layer the nachos on a microwavable plate; microwave on Medium for 2 to 4 minutes or until the cheese is melted. Fresh chopped jalapeno chilies can be substituted if you like.
