Mexican Nachos
| Preparation: | 10 min |
| Marinating/Waiting: | 5 min |
| Cooking: | 10 min |
| Total: | 25 min |
servings
| Category: | Appetizers |
| Subcategory: | Dips |
| Source: | Metro |
Recipe ingredients
- 2/3 lb (300 g) corn nachos
- Jalapeños, chopped (optional)
- Choice of chopped vegetables (tomato, cucumber, lettuce, etc.)
- Guacomole and/or sour cream*
- Cheese and Tomato Salsa
- 1/4 cup (60 mL) butter*
- 1/3 cup (75 mL) all-purpose flour
- 1 cup (250 mL) shredded Canadian Medium Cheddar
- 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
Preparation
Preheat oven to 350°F/180°C.
Place nachos on a large platter and top with Cheese and Tomato Salsa. Bake for 10 minutes (can be broiled for the last 2 minutes).
Remove from oven and garnish with jalapeños and chopped vegetables. Serve with guacamole and/or sour cream.
Cheese and Tomato Salsa
Meanwhile, in a saucepan, over medium heat, melt butter and cook flour, stirring constantly, until golden.
Remove from heat and let cool for 5 minutes. Stir in cheese and remaining ingredients. Cook over medium heat until sauce thickens. Remove from heat and let cool.
Keeps well in an airtight container in refrigerator.
Suggestion
Origin: Mexican
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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