Appetizers; Ten-Layer Nachos - Cuisinart Elemental FP-8SVEC Instruction Booklet

These nachos are loaded with all the best ingredients. You can tweak
this recipe however you wish, using different cheeses or substituting
1
STANDARD BAG TORTILLA CHIPS
(
THIS IS AN ESTIMATE
ENOUGH TO COVER THE BOTTOM
OF A RIMMED BAKING SHEET
¾
CUP REFRIED BEANS
(
RECIPE FOLLOWS
2 4 ,
TO SCALLIONS TRIMMED AND CUT
1-
INTO INCH PIECES
(2
SCALLIONS IF THEY ARE LARGE
4
USE IF THEY ARE SMALL
1 ,
JALAPEÑO HALVED
1-
CUT INTO INCH PIECES
½
CUP GRAPE TOMATOES
¾ ,
CUP WHOLE PITTED BLACK OLIVES
6 8
TO OUNCES MONTEREY JACK OR
CHEDDAR CHEESE
,
THE TWO CHILLED
⁄
(
2
CUP SALSA PAGE
3
⁄
2
CUP GUACAMOLE
3
½
CUP SOUR CREAM OR PLAIN
YOGURT
32

APPETIZERS

TEN-LAYER NACHOS

your favorite ingredients.
Makes 10 to 12 servings
1. Preheat oven to 375°F. Line a rimmed baking sheet
–
YOU NEED
2. Evenly distribute dollops of the refried beans on top
)
,
HOMEMADE
)
OR CANNED 3. Insert the chopping blade into the work bowl of the
;
)
,
SEEDED AND
4. Remove the chopping blade and insert the medium
,
OR A MIX OF
27)
( 28)
PAGE
5. Bake for about 15 minutes, or until the cheese is fully
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 • fi ber 4g
with foil. Evenly distribute the chips on the prepared
baking pan.
of the chips. Set aside.
food processor. Put the scallions, jalapeño and
tomatoes in the bowl and pulse to roughly chop,
about 5 times. Remove and evenly distribute on the
chips and beans.
slicing disc. Slice the olives on High. Remove and
distribute on top of the nachos. Remove the slicing
disc and fl ip to insert the shredding disc side. Shred
the cheese(s) on High. Remove and evenly distribute
over the assembled nacho ingredients.
melted and lightly browned. Serve immediately with
salsa, guacamole and sour cream.