20
Ultimate Layered Nachos
The key to these nachos is to layer the cheese between the chips. This
way everyone gets a bit of cheese with every bite!
Makes 8 to 10 servings
6
cups tortilla chips (this is an estimate – you need enough
to cover the bottom of the baking tray, but can
have more or less depending on how many mouths you
need to feed), divided
1½ to 2 cups shredded Cheddar and/or Monterey Jack, divided
¾
cup refried beans (about half of a 15.5-ounce can)
1
small to medium tomato, seeded and chopped
1
jalapeño, halved, seeded and thinly sliced
4
scallions, thinly sliced
1
can (4.5 ounces) chopped green chiles
1
cup sliced black olives (These can be purchased pre-sliced
in a 2.25-ounce can. Be sure to drain them first.)
Salsa, guacamole and sour cream for serving
Lime wedges, for serving
1. Line the baking pan with foil. Evenly distribute half of the chips in the
prepared pan. Cover with about 1/2 cup of the cheese, then the
remaining chips. Top with the remaining ingredients, as evenly as
possible, finishing with the remaining cheese.
2. Adjust the rack to position 4 and place the filled tray in the oven. Set
oven to Broil for 10 minutes. Keep an eye on the nachos while they are
cooking – some cheeses melt and brown more quickly than others.
3. Serve immediately with salsa, guacamole sour cream, and lime
wedges.
Nutritional information per serving (based on 10 servings):
Calories 168 (50% from fat) • carb. 14g • pro. 7g • fat 9g • sat. fat 4g
• chol. 15g • sod. 345mg • calc. 166mg • fiber 2g
Potato Skins
We use the leftover potato skin tops from our Twice-Baked Potatoes on
page 31, but if you want to skip that and go straight to the skins, bake the
potatoes as instructed in the first step of the Twice-Baked Potatoes, and
then reserve those for another use.
Makes 6 servings
6
potato skin tops (from Twice-Baked Potatoes, page 31)
2
tablespoons unsalted butter, melted and kept warm
Pinch kosher salt
Pinch freshly ground black pepper
1
cup shredded Cheddar
4
slices bacon, cooked and crumbled
Sour cream, to taste
2
tablespoons chopped chives
1. Line the baking pan with foil. Set the potato skins on the prepared
baking pan and brush the tops of with the melted butter and season
with salt and pepper. Evenly distribute the cheese on top of each half,
and then top with the bacon.
2. Adjust the rack to position 4 and place the potatoes in the oven. Set to
Broil for 8 minutes. Allow to cook until cheese is melted and just
browned.
3. Top with the sour cream and chopped chives. Serve immediately.
Nutritional information per serving:
Calories 293 (56% from fat) • carb. 21g • pro. 12g • fat 18g • sat. fat 11g
• chol. 55mg • sod. 313mg • calc. 254mg • fiber 3g
