Mexican Nachos

Mexican Nachos
  • 6 servings
  • 0:10 Preparation
  • 0:10 Cooking
  • 0:25 Total Time

Ingredients

Add all
  • 2/3 lb
    (310 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
    (80 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.

Source: Dairy Farmers of Canada

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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