Nachos
Traditional nachos with a simple twist, this recipe blends the bold flavor of green chiles with refried beans and velvety cheese sauce.
Serving size: 2 ounces beans, 3 ounces cheese sauce, 10 to 12 chips
Instructions
| Ingredient |
Quantity |
Instructions |
| Onion, dehydrated |
2 tbsp.
|
Cover onion with cold water. Let stand 20 minutes; drain. |
| Water, cold |
1 1/4 cup
|
|
| Santiago® Refried Beans |
1 3/25 bag
|
Combine next 2 ingredients in steamtable pan; cover. Hold on warm steamtable at least 5 minutes. Stir before serving. |
| Water, boiling |
9 cup
|
|
| Cheese sauce, commercially prepared |
1 1/4 gal.
|
Over medium heat, heat cheese sauce until hot. |
| Green chiles, diced, drained |
1 cup
|
Stir in next 2 ingredients. Keep warm on steamtable. |
| Chili powder |
2 tbsp.
|
|
| Tortilla chips |
3 lb.
|
To serve, place 10 to 12 tortilla chips on plate. Top with 2-ounce ladle refried beans. Top with 3-ounce ladle cheese sauce. |
| Salsa, chunky |
|
Optional: Garnish with chunky salsa and sliced jalapeno peppers. |
| Jalapeno pepper, sliced |
|
|
Nutritional Information Per Serving
| Calories — 282 |
Protein — 9.3 g |
Fat — 12.9 g |
| Carbs — 34.3 g |
Iron — 1.9 mg |
Sodium — 784 mg |
| Potassium — 174 mg |
Zinc — 0.44 mg |
Vitamin A — 205 IU |
| Riboflavin — 0.17 mg |
Niacin — 0.14 mg |
Calcium — 170 mg |
| Cholesterol — 10.6 mg |
Vitamin B6 — 0.10 mg |
Vitamin B12 — 0 mg |
| Thiamine — 0.10 mg |
Phosphorus — 147 mg |
Folic Acid — 4.4 ug |
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