APPETIZERS
APPETIZERS
32
33
TEN-LAYER NAChOS
These nachos are stacked high with delicious ingredients. Try using
different cheeses or substituting your own favourite nacho toppings.
makes 10 to 12 servings
1. Preheat oven to 375°F (190°C). 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. Reserve.
3. Insert the chopping blade into the work bowl of the
food processor. Put the scallions and jalapeño in the
bowl and pulse to roughly chop, about 5 times.
Remove and evenly distribute on the chips and
beans.
4. Put the tomatoes into the work bowl and pulse to
chop. Again, remove and distribute on the chips.
5. Remove the chopping blade and insert the slicing
disc. Slice the olives. Remove and distribute on top
of the nachos. Flip the slicing disc to the shredding
side. Shred the cheese(s). Remove and evenly
distribute over the rest of the assembled nacho
ingredients.
6. Bake in the preheated oven for about 15 minutes, or
until the cheese is fully melted. 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 | fiber 4g
NOTE:
These nachos are a breeze to make, especially if
you have all the ingredients prepped and ready to
go.
1
standard bag tortilla chips
(enough to cover the
bottom of rimmed baking
sheet)
¾
cup (175ml) refried beans,
homemade (recipe
follows) or canned
2 large
or
4 small scallions, trimmed and
cut into 1-inch (2.5cm)
pieces
1
jalapeño, seeded and cut
into 1-inch (2.5cm) pieces
½
cup (125ml) grape
tomatoes
¾
cup (175ml) whole, pitted
black olives
6 to 8 ounces (170 to 230g)
Monterey Jack or Cheddar,
or a mix of the two, chilled
²⁄³
cup (150ml) salsa (page 26)
²⁄³
cup (150ml) guacamole
(page 15)
½
cup (125ml) sour cream or
plain yogurt
makes about 2 cups (500ml)
1. Insert the chopping blade into the work bowl of the
food processor. Put the garlic, onion and jalapeño in
the bowl and process to finely chop.
2. Put 1 tablespoon (15ml) of the oil in a medium
nonstick skillet set over medium heat. Once oil is
hot, add the chopped vegetables, tomato paste, a
pinch of salt, cumin and cayenne. Sauté until
softened, about 4 minutes. Add the drained beans
and cook until hot and softened a bit more, about 6
to 8 minutes.
3. Transfer all ingredients to the food processor, still
fitted with the chopping blade. Pulse until desired
consistency is reached, adding water through the
feed tube as you go to achieve a nice creamy
texture. Add salt to taste.
4. Put the remaining 1 tablespoon (15ml) of oil in the
same skillet and set over medium-high heat. Once
hot, add the puréed bean mixture to the pan and
cook, stirring frequently, until slightly darkened in
color, no more than 4 minutes. Serve warm.
Nutritional information per serving [¼ cup (60ml)]:
Calories 83 (41% from fat)
|
carb. 10g
|
pro. 3g
|
fat 4g
sat. fat 0g
|
chol. 0mg
|
sod. 311mg
|
calc. 28mg
|
fiber 3g
2
garlic cloves, peeled
½
medium onion, peeled
and cut into 1-inch (2.5cm)
pieces
½
jalapeño, seeded and cut
into 1-inch (2.5cm) pieces
2
tablespoons (30ml)
grapeseed or vegetable
oil, divided
1
tablespoon (15ml) tomato
paste
½
teaspoon (2ml) kosher salt,
divided
1 to 2 pinches ground cumin
1
pinch cayenne
1
can [15.5 ounces (440g)]
pinto beans, drained
1 to 1½ cups (250 to 375ml) water
It is easy enough to buy canned, but making your own
is just as simple and much more delicious!
REFRIED BEANS
