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Mexican Nachos (Nachos salsa de queso)
- Course Hors D'oeuvres & Appetizers
- Prep. Time 10 mins
- Cooking Time 10 - 15 mins
- Yields 6 servings
Preparation
What You Need
10 oz
(300 g)
corn nachos
Jalapeno peppers, chopped (optional)
Choice of
chopped vegetables (tomatoes, cucumbers, lettuce, etc.)
Cheese and Tomato Salsa:
1/3 cup
(75 ml)
all-purpose flour
1/4 cup
(50 ml)
butter
1 cup
(250 ml)
grated
Medium Canadian Cheddar cheese
3/4 tsp
(3 ml)
salt
1/4 tsp
(1 ml)
pepper
1/2 tsp
(2 ml)
garlic powder
1/2 tsp
(2 ml)
oregano
1 cup
(250 ml)
canned crushed tomatoes
3 cups
(750 ml)
water
Instructions
Preheat oven to 350 °F (180 °C).
Place nachos on large platter and top with Cheese and Tomato Salsa. Bake for 10 minutes (can also be grilled under the broiler for the last 2 minutes).
Remove from oven and garnish with a touch of chopped hot peppers and chopped vegetables. Serve with guacamole and/or sour cream.
Cheese and Tomato Salsa:
In saucepan, cook flour in butter while stirring until golden. Turn off heat and let cool for 5 minutes. Add Canadian Cheddar cheese and remaining ingredients. Mix well and cook over medium heat until salsa thickens.
Remove from heat and let cool. Refrigerate in airtight container.
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